TÜRKÇE
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Information
| Unit | |
| Code | SD0553 |
| Name | Sustainable Food Safety and Hygiene in Fisheries |
| Term | 2023-2024 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 | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Yılmaz UÇAR |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to raise awareness of students by giving basic information about safe food production and hygiene practices, to be sensitive about food safety and to apply this sensitivity in the kitchen.
Course Content
Food safety and its basic concepts, importance of food safety, hazards affecting food safety, foodborne diseases, food poisoning and the factors that cause them, necessary protection techniques to prevent food poisoning, purchase and acceptance rules, preparation, storage and service rules, food preservation methods, hygiene in the kitchen area, personnel hygiene, hygiene in the food flow process, cleaning and disinfection methods in food enterprises, the introduction of sanitation rules and equipment, food safety management systems (HACCP, ISO 22000).
Course Precondition
Resources
Current lecture notes and scientific papers
Notes
Current lecture notes and scientific papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the importance of food safety, food hygiene concepts and safe food production. |
| LO02 | Relates the importance of personnel, environment and equipment hygiene in safe food production. |
| LO03 | Identifies potential risks in food production and makes risk analysis. |
| LO04 | Explain the factors that impair food safety. |
| LO05 | Defines the physical, chemical and microbiological factors that cause food spoilage. |
| LO06 | Defines hygiene and sanitation rules in the kitchen. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Importance of Food Safety and Basic Concepts | None | Öğretim Yöntemleri: Anlatım |
| 2 | Hygiene and Sanitation | None | Öğretim Yöntemleri: Anlatım |
| 3 | Disinfection and Disinfectants | None | Öğretim Yöntemleri: Anlatım |
| 4 | Pasteurization and Sterilization Methods | None | Öğretim Yöntemleri: Anlatım |
| 5 | General and Personnel Hygiene | None | Öğretim Yöntemleri: Anlatım |
| 6 | Work Environment and Equipment Hygiene | None | Öğretim Yöntemleri: Anlatım |
| 7 | Preparation Before Midterm Exam | None | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Ödev |
|
| 9 | Considerations in Purchasing Food and Food Storage Systems (Dry Storage, Cold Storage) | None | Öğretim Yöntemleri: Anlatım |
| 10 | Considerations in Food Preparation | None | Öğretim Yöntemleri: Anlatım |
| 11 | Points to Consider in Presentation and Service | None | Öğretim Yöntemleri: Anlatım |
| 12 | Physical, Chemical and Microbiological Factors Causing Food Deterioration | None | Öğretim Yöntemleri: Anlatım |
| 13 | Foodborne Diseases and Poisonings and Food Preservation Methods | None | Öğretim Yöntemleri: Anlatım |
| 14 | Food Safety Legislation and Quality Assurance Systems (Food Codex, HACCP, ISO 22000) | None | Öğretim Yöntemleri: Anlatım |
| 15 | Preparation Before Term Exam | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
|
| 16 | Term Exams | Ölçme Yöntemleri: Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Ödev |
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 | 6 | 3 | 18 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||