TÜRKÇE
ENGLISH
Information
| Code | SD0525 |
| Name | Sustainable Animal Source Food Safety |
| 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(A Group)
(Ins. in Charge)
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 | Explains basic information about Food Safety. |
| LO02 | Describes the factors (Biological, Chemical and Physical hazards) that impair the safety of animal foods and cause food contamination. |
| LO03 | Explains the microorganisms affecting the safety of animal foods and can make laboratory applications related to foodborne microorganisms. |
| LO04 | Explain what are the modes of transmission of foodborne bacteria. |
| LO05 | Explains about the causes of transmission of foodborne viruses and parasites. Can make laboratory applications. |
| LO06 | Describes the methods of ensuring the safety of animal foods. |
| LO07 | Explains 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 | ||