ISG134 Occupational Health and Safety II

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

Information

Code ISG134
Name Occupational Health and Safety II
Term 2024-2025 Academic Year
Semester 2. 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 Instructor
1 2
Prof. Dr. TURGUT CABAROĞLU (A Group) (Ins. in Charge)


Course Goal / Objective

To give information about OHS management systems and risk assessment, to give information about the necessary practices and preventions for managing occupational health and safety

Course Content

OHS management systems, risk assessment, emergency action plans, occupational hygiene and specific OHS practices related to occupational areas

Course Precondition

none

Resources

Anadolu Üniversitesi Açıköğretim Fakültesi İş Sağlığı ve Güvenliği hands out

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Realize OHS management systems
LO02 Have information about risk assesment and methods
LO03 Have information about practices and preventions related with occupational health and safety in different working conditions
LO04 Have information about workplace hygiene and cleanin
LO05 Learns health and safety signs and personal protective equipment.


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. 1
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 OHS Law No. 6331 Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
2 OHS Law No. 6331-1 Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
3 ISO 45001 OHS Management Systems Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
4 ISO 45001 OHS Management Systems-1 Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
5 Personal Protective Equipment Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
6 Personal Protective Equipment-1 Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
7 Risk Analysis Methods Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Exam Ölçme Yöntemleri:
Yazılı Sınav
9 Risk Analysis Methods - L matrix methods Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
10 Contingency Plan Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
11 Contingency Plan-1 Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
12 OHS Practices in the Food Sector Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
13 OHS Practices in the Food Sector-1 Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
14 OHS Practices in the Food Sector-2 Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
15 OHS Practices in the Food Sector-3 Related topics in the course keynote and companion book Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Evaluation 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

Update Time: 09.05.2024 05:47