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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 | ||