TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0464 |
| Name | Methods for the preservation and safety of animal source foods (milk and dairy products, meat, fish, and eggs) |
| Term | 2021-2022 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to learn the hygiene rules that must be observed in order to prepare safe animal food in terms of health, the preservation, protection and control methods necessary to ensure food safety during the transportation of food from the seller to the consumer, the food safety of the consumer, the protection and controls and the preparation methods.
Course Content
To learn the safety of animal foods, the hygiene rules to be considered in order to prepare safe animal food in terms of health, the necessary preservation, protection and control methods to ensure food safety during the delivery from the seller to the consumer.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns to foods safety |
| LO02 | Factors that impair the safety of animal source foods and cause food pollution (Biological, Chemical and Physical hazards). |
| LO03 | Learns about microorganisms and their properties that affect the safety of animal source foods. |
| LO04 | Learn about the contamination of bacteria to foods |
| LO05 | Learn about the contamination of viruses and parasites |
| LO06 | Learns the methods of ensuring the safety of animal source foods |
| LO07 | Learns the factor to concsider while choosing animal source foods |
| LO08 | homework and presentation |
| LO09 | Learns the preservation and storage methods of animal source foods |
| LO10 | Learns the recommendations of the World Health Organization to ensure food safety |
| LO11 | Methods of preparing animal source foods |
| LO12 | Personal hygiene and situations to be considered |
| LO13 | Kitchen and equipment hygiene |
| LO14 | General assessment and student presentation |
| LO15 | General assessment |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Defined and general information of the definition of Food Safety | ||
| 2 | Factors that impair the safety of animal source foods and cause food pollution (Biological, Chemical and Physical hazards). | ||
| 3 | Microorganisms affecting the safety of animal source foods and their properties | ||
| 4 | The contamination of bacteria to foods | ||
| 5 | The contamination of viruses and parasites | ||
| 6 | Methods of ensuring the safety of animal source food | ||
| 7 | Factors to consider while choosing animal source foods | ||
| 8 | Mid-Term Exam | ||
| 9 | The preservation and storage methods of animal source foods | ||
| 10 | The recommendations of the World Health Organization to ensure food safety | ||
| 11 | Methods of preparing animal source foods | ||
| 12 | Personal hygiene and situations to be considered | ||
| 13 | Kitchen and equipment hygiene | ||
| 14 | General assessment and student presentation | ||
| 15 | General assessment | ||
| 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 |