İGT0114 Occupational Hazards in Food Industry

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

Information

Code İGT0114
Name Occupational Hazards in Food Industry
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 7 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

Gains knowledge of the health and safety hazards encountered in different sectors of the food industry, the sources of these hazards, the prevention of hazards and risk assessment.

Course Content

Health and safety hazards faced by those working in the food industry in their workplaces on a sectoral basis; physical / mechanical hazards, biological agents, allergens, chemical hazards, ergonomic situations, psychosocial risk factors. Sectoral-based health problems in the food industry. Hazard analysis, risk assessment.

Course Precondition

none

Resources

Anon., 2017. Gıda ürünleri ve içecek imalatı sektöründe iş sağlığı gözetimi rehberi, ÇSGB, Ankara

Notes

Hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Gains knowledge of general hazards and health problems in the food industry.
LO02 Learns the physical and chemical factors that cause health problems.
LO03 Learns the hygiene rules that must be in the workplace.
LO04 Learns the dangers that can be encountered in meat, grain, milk, seafood and beverage industry.
LO05 Learns risk assessment.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Learns the legislation on occupational health and safety
PLO02 Bilgi - Kuramsal, Olgusal Know the sources of danger in workplaces, the hazards and define the danger. 4
PLO03 Bilgi - Kuramsal, Olgusal Learns risk assessment methods.
PLO04 Bilgi - Kuramsal, Olgusal Prepare risk assessment tables and learn documentation procedure
PLO05 Bilgi - Kuramsal, Olgusal Learn occupational diseases and ergonomic risk factors 4
PLO06 Bilgi - Kuramsal, Olgusal Makes the selection of personal protective equipment and equipment required to be ignored.
PLO07 Bilgi - Kuramsal, Olgusal Learns personal exposure and media measurement techniques
PLO08 Bilgi - Kuramsal, Olgusal To gain the basic occupational health and safety training
PLO09 Bilgi - Kuramsal, Olgusal Learn the formation and responsibilities of occupational health and safety committees.
PLO10 Bilgi - Kuramsal, Olgusal Students will be able to prepare emergency action plans in workplaces.
PLO11 Bilgi - Kuramsal, Olgusal Learn the physical, chemical and biological risk factors in workplaces. 5
PLO12 Bilgi - Kuramsal, Olgusal Learns occupational health and safety management systems and gains the ability to make planning.


Week Plan

Week Topic Preparation Methods
1 Food industry and basic classification of the industry Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
2 Occupational health and safety data and statistical information in the food industry Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
3 General hazards and health problems in the food industry Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
4 physical factors Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
5 Dust problem Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
6 Chemical factors Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
7 Ergonomic and psychosocial factors Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Textbook Ölçme Yöntemleri:
Yazılı Sınav
9 Determination and improvement of general hygiene conditions in workplaces Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
10 Hazards and health problems in the meat and meat product industry Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
11 Hazards and health problems in the seafood industry Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
12 Hazards and health problems in the cereal products industry Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
13 Hazards and health problems in the dairy industry Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
14 hazards and health problems in the beverage industry Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
15 Risk assessment example Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Textbook Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Textbook Ölçme Yöntemleri:
Yazılı Sınav, Ödev


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 2 5 10
Mid-term Exams (Written, Oral, etc.) 1 18 18
Final Exam 1 30 30
Total Workload (Hour) 170
Total Workload / 25 (h) 6,80
ECTS 7 ECTS

Update Time: 17.05.2024 09:24