SD0525 Sustainable Animal Source Food Safety

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

Information

Code SD0525
Name Sustainable Animal Source Food Safety
Term 2022-2023 Academic Year
Term Fall and Spring
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Label NFE Non-Field Elective Courses (University) UCC University Common Course
Mode of study Uzaktan Öğretim
Catalog Information Coordinator Doç. Dr. HATİCE YAZGAN
Course Instructor Doç. Dr. HATİCE YAZGAN (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

This course covers the hygiene rules that must be followed for the preparation of sustainable safe animal foods in terms of human health, the necessary preservation, preservation and control methods during the delivery of the food from the seller to the consumer, and ensuring sustainable food safety. It also includes issues to be considered for sustainable food safety for consumers.

Course Precondition

Resources

Ders notları ve dersle ilgili yayınlar

Notes

literatures


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learns basic information about Food Safety.
LO02 Learns the factors (Biological, Chemical and Physical hazards) that impair the safety of animal foods and cause food pollution.
LO03 Knows the microorganisms and their properties that affect the safety of animal foods and can answer questions on this subject.
LO04 Knows the causes of contamination of foodborne bacteria.
LO05 Have knowledge about the causes of contamination of foodborne viruses and parasites.
LO06 Knows the methods of ensuring the safety of animal foods.
LO07 Knows the preservation and storage methods of animal foods.


Week Plan

Week Topic Preparation Methods
1 Introduction of food safety Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
2 Factors that impair the safety of animal foods and cause food pollution (Biological, Chemical and Physical hazards) Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap
3 Microorganisms affecting the safety of animal sources foods and their properties Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
4 Contamination of bacteria Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap
5 Contamination of viruses and parasites Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Grup Çalışması
6 Methods of ensuring the safety of animal sources food Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
7 Factors to consider when choosing animal sources foods Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Anlatım
8 Mid-Term Exam study of exam Ölçme Yöntemleri:
Yazılı Sınav
9 Preservation and storage methods of animal sources foods Literature review, study lecturer notes Öğretim Yöntemleri:
Tartışma
10 Recommendations of the World Health Organization (WHO) to ensure food safety Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
11 Methods of preparing animal sources foods Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Anlatım
12 Personal hygiene and situations to be considered Literature review, study lecturer notes Öğretim Yöntemleri:
Tartışma, Soru-Cevap
13 Kitchen hygiene Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
14 Equipment hygiene Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Anlatım
15 Factors to be considered while cooking food Literature review, study lecturer notes Öğretim Yöntemleri:
Soru-Cevap, Anlatım
16 Term Exams study for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams study of exam Ölçme Yöntemleri:
Yazılı Sınav


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 8 8
Final Exam 1 16 16
Total Workload (Hour) 80
Total Workload / 25 (h) 3,20
ECTS 3 ECTS

Update Time: 19.01.2023 07:04