G331 Hygiene and Sanitation

2 ECTS - 2-0 Duration (T+A)- 5. Semester- 2 National Credit

Information

Code G331
Name Hygiene and Sanitation
Term 2024-2025 Academic Year
Semester 5. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 2 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. IŞIL VAR ÖNGEL
Course Instructor Prof. Dr. IŞIL VAR ÖNGEL (A Group) (Ins. in Charge)


Course Goal / Objective

The aim of this course is to teach hygiene and sanitation practices which are one of the measures to be safe of products produced in food industry and enterprises.

Course Content

This course includes microorganisms, biofilm, problems with microbial contamination, cleaning methods, detergent definition and properties, detergent and disinfectant types, operating hygiene, personnel hygiene, sanitation programs and application, hygienic design.

Course Precondition

none

Resources

SARICAN, C. Gıda Sektöründe Hijyen. Akademik Gıda, 2(6), 5-7.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 have knowledge about microorganisms and their biofilm forms and their properties
LO02 Gain awareness about the problems caused by microbial contamination and their sources and solutions.
LO03 Discuss the cleaning methods and know the description and properties of the detergent
LO04 learns the importance of the effects of factors such as air and water starting from the raw material within the enterprise hygiene and have an idea about the ways to fight with the insects, rodents and so on.
LO05 Learn how to do sanitation programs and applications
LO06 to have knowledge about personnel hygiene that is a very important in the enterprises and, get information about the trainings to be given for the personnel.
LO07 Learns in a detailed way the requirements of hygienic design in enterprises.


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.
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.
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. 5


Week Plan

Week Topic Preparation Methods
1 Course definitions and concepts; Microorganisms, biofilm Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 Problems with microbial contamination Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 pollution of food Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Dirt and cleaning Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Cleaning methods Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Detergent definition and properties Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Definition and properties of disinfection Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Related notes and books Ölçme Yöntemleri:
Yazılı Sınav
9 Types of detergents and disinfectants(1) Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Types of detergents and disinfectants(2) Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 Personnel hygiene Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Sanitation and hygiene in food industry (raw materials and additives air and water, cleaning of water etc.) Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Hygienic design Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 Sanitation programs and application Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 food legislation and management systems Related notes and books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Related notes and books Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Related notes and books 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 1 14
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 4 4
Final Exam 1 8 8
Total Workload (Hour) 54
Total Workload / 25 (h) 2,16
ECTS 2 ECTS

Update Time: 09.05.2024 05:50