TÜRKÇE
ENGLISH
Information
| Code | SD0563 |
| 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 | Öğr.Gör.Dr. Yılmaz UÇAR |
| Course Instructor |
Öğr.Gör.Dr. Yılmaz UÇAR
(A Group)
(Ins. in Charge)
Öğr.Gör.Dr. Yılmaz UÇAR (A Group) (Ins. in Charge) |
Course Goal / Objective
The aim of this course is to raise awareness of students by giving basic information on safe aquaculture-based food production, hygiene practices and sustainability, and to enable them 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, dangers affecting food safety and food safety in fishery products, foodborne diseases, food poisoning in fishery products and the factors that cause them, necessary protection techniques to prevent food poisoning, purchasing 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 seafood processing facilities, 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 | It defines the concepts of food safety, food hygiene and the importance of sustainable safe food production. |
| LO02 | Relates the importance of personnel, environment and equipment hygiene in safe food production. |
| LO03 | Identifies potential risks in aquaculture-based food production and makes risk analysis. |
| LO04 | Explain the factors that impair food safety and learn about sustainable aquaculture food safety. |
| LO05 | Defines the physical, chemical and microbiological factors that cause food spoilage. |
| LO06 | Sustainable hygiene and sanitation continues in the kitchen. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Importance of Food Safety and Basic Concepts | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 2 | Hygiene and Sanitation | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 3 | Disinfection and Disinfectants | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 4 | Pasteurization and Sterilization Methods | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 5 | General and Personnel Hygiene in Fisheries Processing Facilities | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 6 | Working Environment of Aquaculture Enterprises and Hygiene of Equipment | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 7 | Preparation Before Midterm Exam | Lecture notes, scientific papers | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | None | Ölçme Yöntemleri: Ödev |
| 9 | Considerations in Purchasing Food and Food Storage Systems (Dry Storage, Cold Storage) | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 10 | Considerations in Food Preparation | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 11 | Issues to be Considered in Fishery Presentation and Service | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 12 | Physical, Chemical and Microbiological Factors Causing the Deterioration of Aquatic Foods | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 13 | Foodborne Diseases and Poisonings of Aquaculture Origin and Food Preservation Methods | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 14 | Food Safety Legislation and Quality Assurance Systems (Food Codex, HACCP, ISO 22000) | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 15 | Preparation Before Term Exam | Lecture notes, scientific papers | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 16 | Term Exams | None | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | None | 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 | ||