KON128 Hygiene and Sanitation

3 ECTS - 2-0 Duration (T+A)- 2. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit TOURISM AND HOTEL MANAGEMENT ACADEMY
ACCOMMODATION SERVICES PR.
Code KON128
Name Hygiene and Sanitation
Term 2018-2019 Academic Year
Semester 2. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. OYA BERKAY KARACA
Course Instructor Prof. Dr. OYA BERKAY KARACA (Bahar) (A Group) (Ins. in Charge)


Course Goal / Objective

Hygiene and Sanitation course aims to give information about the application, principles and standarts of Hygiene and Sanitation in different areas at hotels.

Course Content

Concepts of hygiene and sanitation, hygiene and sanitation in production, hygiene and sanitation in public areas, food safety, personal hygiene, quality assurance systems

Course Precondition

Yok

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 1.Defines the concepts of hygiene and sanitation, understand its importance in tourism sector.
LO02 2. Can establish the relationship between microorganisms and sanitation, know contamination sources and food-borne diseases.
LO03 3. Understand the concepts of personal hygiene, food hygiene and workplace hygiene, knows the principles and apply them.
LO04 4. Can perform pest control in the hospitality business.
LO05 5. Understands and applies the principles of the HACCP system
LO06 6. Know the concepts of Food safety, GMP, GHP, SSOP.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level


Week Plan

Week Topic Preparation Methods
1 History, concept, significance and related definitions of Hygiene and Sanitation Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
2 Relationship between microorganisms and sanitation: Bacteria, yeasts and viruses, External and internal factors affecting microbial growth, The role of microorganisms in food spoilage, Sources of contamination, Food-borne diseases and poisoning Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
3 Staff Hijyeni1: personal hygiene, body care, dental care, hair and skin care, clothing care Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
4 Staff Hijyeni2: Toilet and hand-washing areas in business, hand washing and hand hygiene, staff equipment: protective clothing, shoe covers, hand and mouth masks, caps, protective gloves, periodic health checks Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
5 Food Hygiene 1: Food hygiene in pre-production activities: general specifications for producing food businesses , equipment specifications Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
6 Food Hygiene 2: Food hygiene in production activities: Ways and rules to provide hygiene in the production phase, The principles of food preparation, cooking and cooling stages. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
7 Food Hygiene 3: Food hygiene in post-production activities: principles of services Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
8 Mid-Term Exam Prepare for Exam
9 Food Hygiene 4: Storage and its importance in food hygiene. The rules of storage, transportation and distribution rules. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
10 Food Hygiene 5: Food spoilage: Physical, chemical and microbiological factors, Food-borne diseases,Food poisoning causes and  ways of protection Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
11 Work Environment Hygiene 1: physical properties in the working environment and the effect of business efficiency: Lighting, ventilation, heating, floor and wall characteristics, hygiene and sanitation principles in the kitchen environment. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
12 Working environment hygiene 2: Equipment hygiene Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
13 Pest control: Insects struggle, Indoor and outdoor rodents struggle, Reptiles struggle, Bird-induced risks, Cleaning and cleaning supplies, Disinfection and disinfectants Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
14 HACCP, Hazard Analysis and Critical Control Points: Benefits and definitions. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
15 Management of Sanitation Treatment: Sanitation program and food security, sanitation programs and operating procedures, Sanitation control, the GHP (Good Hygiene Practices), SSOP (Standard Sanitation Operating Procedures) and GMP (Good Manufacturing Practice) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
16 Term Exams Prepare for Exam
17 Term Exams Prepare for Exam


Assessment (Exam) Methods and Criteria

Current term shares have not yet been determined. Shares of the previous term are shown.
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

Update Time: 18.05.2018 12:28