İGT039 Occupational Safety Practice and Management Systems in Food Industry

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

Information

Code İGT039
Name Occupational Safety Practice and Management Systems 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 Prof. Dr. TURGUT CABAROĞLU


Course Goal / Objective

To comprehend the importance of food safety management system and occupational safety in food industry, know the occupational safety risks and the precautions to be taken against these risks, work accidents and occupational diseases in the food industry.

Course Content

Management systems applied in food industry and basic principles of food safety system, general and private occupational safety risks in the food industry and the precautions to be taken against these risks, occupational accidents and diseases. Case studies: occupational safety practices in dairy products, meat products and beverage industry

Course Precondition

none

Resources

Gıda Ürünleri ve İçecek İmalatı Sektörü İş Sağlığı ve Güvenliği Yönetim Sistemi Rehberi, ÇSGB yayınları, Ankara

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the principles and importance of food safety management system in food industry
LO02 Know the role of occupational safety in total quality management system
LO03 Know key health and safety topics in the food industry
LO04 Know action plan for management health and safety in food industry
LO05 Know health and safety priorities and their management in food industry
LO06 Know the main causes of injuries by food industry
LO07 Knows the occupational accidents specific to the food industry
LO08 Knows carbon dioxide poisoning and precautions in food industry
LO09 Know dust explosion and precautions in food industry
LO10 Know occupational health hazards and illnesses
LO11 Knows occupational health and safety practices in food laboratories
LO12 Knows occupational health and safety practices in food franchise retail
LO13 Knows occupational health and safety practices in milk industry
LO14 Knows occupational health and safety practices in meat industry
LO15 Knows occupational health and safety practices in beverage industry


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Learns the legislation on occupational health and safety 3
PLO02 Bilgi - Kuramsal, Olgusal Know the sources of danger in workplaces, the hazards and define the danger. 3
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.
PLO12 Bilgi - Kuramsal, Olgusal Learns occupational health and safety management systems and gains the ability to make planning. 3


Week Plan

Week Topic Preparation Methods
1 Principles and importance of food safety management system in food industry Texbook Öğretim Yöntemleri:
Anlatım
2 Role of occupational safety in total quality management system Texbook Öğretim Yöntemleri:
Anlatım
3 Key health and safety topics in the food industry Texbook Öğretim Yöntemleri:
Anlatım
4 Action plan for management health and safety in food industry Texbook Öğretim Yöntemleri:
Anlatım
5 Health and safety priorities and their management in food industry Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
6 Occupational injuries and accidents injuries to the food industry Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
7 Carbon dioxide poisoning and precautions in food industry Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
8 Mid-Term Exam Writing Öğretim Yöntemleri:
Anlatım
9 Dust explosion and precautions in food industry Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
10 Occupational health hazards and illnesses Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
11 Occupational health and safety practices in food laboratories Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
12 Occupational health and safety practices in food franchise retail Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
13 Occupational health and safety practices in milk industry Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
14 Occupational health and safety practices in meat industry Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
15 Occupational health and safety practices in beverage industry Texbook Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
16 Term Exams Writing Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Writing Ölçme Yöntemleri:
Yazılı Sınav


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