TÜRKÇE
ENGLISH
Information
| Unit | CEYHAN FACULTY OF VETERINARY |
| Veterinary PR. | |
| Code | VTS308 |
| Name | Hygiene in Food Interprises |
| Term | 2017-2018 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 9 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To inform the students about the general business hygiene rules and food safety during the stages from the production to the consumption of animal foods.
Course Content
In food enterprises; hygiene, personnel hygiene, machinery and equipment hygiene and design, general storage principles, types and techniques, dissolution of frozen foods (raw meat, poultry and fish meat, milk and cream) and storage shelf life, monitoring of the temperature in animal food products, The main topics in the cold chain, transport and storage and suitability of transport vehicle, harmful control in food enterprises and non-chemical pest management, general methods to prevent contamination of foreign substances in food enterprises, legal obligations, risks of foodborne bioterrorism and measures to protect from bioterrorism, storage temperatures and durations of animal foods And disposal times when unfavorable conditions (temperature) remain.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands the importance of hygiene in food premises, knows basic concepts. |
| LO02 | It should know the general design principles of food enterprises, the obstacles to prevent contamination, the location of the business, and the general structure of the business premises. |
| LO03 | Know the design principles (workflow, closeness of the related fields, physical areas that need to be found) in the production area. |
| LO04 | The equipment to be used in food processing, the importance of equipment hygiene and how it should be. |
| LO05 | Know the proof and certification of hygienic design. |
| LO06 | Know that staff hygiena aplication |
| LO07 | Know general storage principles, storage types, storage techniques. Know the importance of machine equipment hygiene and water disinfection in food interprises |
| LO08 | Exam |
| LO09 | It knows how frozen foods (raw meat, poultry and fish meats, milk and creams) should be dissolved and how storage shelf life is related. |
| LO10 | It knows how to monitor the temperature in animal food products, cold chain, transportation and storage, and the suitability of the transportation vehicle. |
| LO11 | Know the basic issues in pest management and non-pest management in food enterprises. |
| LO12 | General methods to prevent contamination of foreign substances in food enterprises are aware of legal obligations. |
| LO13 | Know hygiene sanctions in food laws. |
| LO14 | Know the precautions to protect against foodborne bioterrorism risks and bioterrorism. |
| LO15 | Final exam |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The importance of hygiene in food enterprises and basic concepts | Lecture notes | |
| 2 | General design principles of food enterprises, barriers to prevent contamination, business site selection, and general structure of business premises | Lecture notes | |
| 3 | Design principles in the field of production (work flow, proximity of adjacent areas, geographical areas of physical discovery) | Lecture notes | |
| 4 | The equipment to be used in food processing, the importance of equipment hygiene | Lecture notes | |
| 5 | Proof of hygienic design and certification | Lecture notes | |
| 6 | Staff hygiene aplications | Lecture notes | |
| 7 | General storage principals, storage types, storage techniques | Lecture notes | |
| 8 | Mid-Term Exam | Question preparation | |
| 9 | Disinfection of machine equipment hygiene and water in food enterprises | Lecture notes | |
| 10 | Relation of storage of frozen foods (raw meat, poultry and fish meats, milk and cream) and storage shelf life | Lecture notes | |
| 11 | Monitoring of temperature in animal food products, cold chain, transportation and storage and suitability of transport vehicle | Lecture notes | |
| 12 | Basic principles of pest control and non-chemical pest management in food enterprises. General methods to prevent foreign substance contamination in poultry enterprises, legal requirements | Lecture notes | |
| 13 | Food-borne bioterrorism risks and measures to protect them from bioterrorism, Hygiene sanctions in food law. | Lecture notes | |
| 14 | Storage temperatures and durations of animal foods, disposal times when they are in ineligible conditions (temperature) | Lecture notes | |
| 15 | Final exam | Question prepration | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |