TÜRKÇE
ENGLISH
Information
| Code | ISG121 |
| Name | Occupational Health and Safety I |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. SAİT MUHARREM SAY |
Course Goal
Having knowledge about the historical development of occupational safety and diseases in the world and in our country and occupational safety principles and practises.
Course Content
The historical development of occupational health and safety, occupational accidents and occupational diseases and costs, concept of occupational safety, importance of occupational safety in terms of labor productivity, basic elements in occupational safety, sources of danger,
Course Precondition
none
Resources
Anadolu Üniversitesi Açıköğretim Fakültesi hand outs
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Has knowledge about basic concepts of occupational health and safety |
| LO02 | Realizes the reasons of the occupational accidents and diseases. |
| LO03 | Has knowledge about the precautions to be taken in order to prevent occupational accidents and occupational diseases health and |
| LO04 | Learns the historical development of the concept of occupational health and safety. |
| LO05 | Gains knowledge about occupational diseases and causes of these diseases. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | 1 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of occupational health and safety and its purpose, come up of the labour society and historical development of occupational health and safety in the world: Before the Industrial Revolution | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Development stages of OHS in the world after Industrial Revolution, Development of OHS in Turkey: Ottoman period, 1st Great National Assembly period, Republic period | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | International OHS Resources: ILO Conventions, European Social Charter, EU Directives. | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | National organizations and duties related to OHS: ÇSGB, ÇASGEM, İSGAGEM, SGK, Inspection Board | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | The objectives of the OHS, thestakeholders involved in the implementation, the assessment of the OHS costs in terms of the stakeholders | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Definition of accident and occupational accident, accident occurrence theories, types of accident | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Definition of occupational diseases, diseases types and reasons | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam Prep. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Physical risk factors | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Physical risks | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Chemical risk factors | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Chemical risks | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Biological risks | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Biological risk factors | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Psychosocial risk factors | Related topics in the course keynote and companion book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Evaluayion | Ölçme Yöntemleri: Yazılı Sınav, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||