TÜRKÇE
ENGLISH
Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT212 |
| Name | Hygiene and Sanitation |
| Term | 2018-2019 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BERFU GELEN |
| Course Instructor |
IŞILAY LAVKOR
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Hygiene and sanitation in business rules, application forms and types of detergent needed for cleaning and disinfection to teach
Course Content
Concepts of hygiene and sanitation in food industry, food contamination, disease factors, food infections and intoxications, food establishments, biological control, cleaning and disinfection in food industry
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students learn the importance of sanitation in the food industry |
| LO02 | Students learn about microorganisms and sanitation |
| LO03 | Students will have information about food poisoning and precautions. |
| LO04 | Students will know which detergent and disinfectant to choose according to the level of dirt. |
| LO05 | Students will know which detergent and disinfectant to choose according to the level of dirt. |
| LO06 | Students can apply cleaning and disinfection processes. |
| LO07 | Students will be able to explain the points to be considered in sanitation applications. |
| LO08 | Mid term exam |
| LO09 | Students can provide information about Quality Assurance Systems. |
| LO10 | Students will be able to comprehend the importance of personnel hygiene in food enterprises. |
| LO11 | Students will have knowledge about the fight against pests. |
| LO12 | Students will be information about the central cleaning systems |
| LO13 | Students will be able to understand the importance of air and water hygiene and explain how to provide them. |
| LO14 | Students will be able to explain the quality assurance systems. |
| LO15 | Students will be able to explain the quality assurance systems. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Description of the wine production sector to define the data required for the solution of the problems , can effectively collect and use ; theoretical knowledge to practical applications. | 0 |
| PLO02 | - | To have computer ability nad apply, and use his ability in technical field. To apply all learned about grape and winemaking. | 0 |
| PLO03 | - | Managing process which is necessary and understand to developing ability permanently | 0 |
| PLO04 | - | Ability of using knowledge in field of application. Entrepreneurship ability. | 0 |
| PLO05 | - | Graduated student has ethic and responsible senses. He has self confidence and can achieve duties which given | 0 |
| PLO06 | - | To understand necessary of developing ability permanently | 0 |
| PLO07 | - | Having efficient communication ability İn Turkish and English. Using means of media and İnformatiom communication. | 0 |
| PLO08 | - | When encounter problem that relation with his field, he can develop solution method. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The relationship between food industry and sanitation | Reading of the papers about the lecture | |
| 2 | The relationship between microorganisms and sanitation, food, infection, and intoxications | Reading of the papers about the lecture | |
| 3 | Clean and Cleaning agents | Reading of the papers about the lecture | |
| 4 | Disinfection and Disinfectants | Reading of the papers about the lecture | |
| 5 | Cleaning and disinfection procedures | Reading of the papers about the lecture | |
| 6 | Sanitation equipment and systems | Reading of the papers about the lecture | |
| 7 | Sanitation considerations for applications | Reading of the papers about the lecture | |
| 8 | Mid-Term Exam | Reading of the papers about the lecture | |
| 9 | Sanitation considerations for applications | Preparation to mid-term exam | |
| 10 | Personal hygiene in food industry | Reading of the papers about the lecture | |
| 11 | Insects fight | Reading of the papers about the lecture | |
| 12 | CIP / COP systems | Reading of the papers about the lecture | |
| 13 | Water and Air Hygiene | Reading of the papers about the lecture | |
| 14 | Quality Assurance Systems | Reading of the papers about the lecture | |
| 15 | Quality Assurance Systems | Reading of the papers about the lecture | |
| 16 | Term Exams | Preparation to final exam | |
| 17 | Term Exams | Preparation to final exam |
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 |