İG0106 Occupational Hazards in Food Industry

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

Information

Code İG0106
Name Occupational Hazards in Food Industry
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 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

No

Resources

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

Notes

Hands out 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 Gains the ability to determine the health and safety risks in the working environment 3
PLO02 Bilgi - Kuramsal, Olgusal identify the necessary protective measures in the workplace environment, take measures, employer and employees to gain the ability to provide coordination on occupational health and safety
PLO03 Bilgi - Kuramsal, Olgusal To be able to use the theoretical, technical, application and legal knowledge in occupational safety
PLO04 Bilgi - Kuramsal, Olgusal Gains the ability to have information about the legislation related to the profession and to follow up the current
PLO05 Bilgi - Kuramsal, Olgusal To be able to define and solve the problems encountered in the field of occupational safety with the knowledge and skills acquired in the field of specialization, to use them effectively in their solutions and to solve their solutions by establishing dialogue with the people in the business environment.
PLO06 Bilgi - Kuramsal, Olgusal To be able to add innovations, research and evaluate to existing systems and applications related to occupational health and safety,
PLO07 Bilgi - Kuramsal, Olgusal Gains the ability to use and know the general information communication technologies,
PLO08 Bilgi - Kuramsal, Olgusal Work with the team on first aid, unusual situations, disasters and fire fighting and evacuation.
PLO09 Bilgi - Kuramsal, Olgusal Gains the skill of executing the work in accordance with the legal regulations and conditions, informing the employees and the representatives of the employees
PLO10 Bilgi - Kuramsal, Olgusal Have knowledge about occupational diseases, occupational accidents and prevention, 5
PLO11 Bilgi - Kuramsal, Olgusal Learns the personal protective equipment used in occupational health and safety, 3
PLO12 Bilgi - Kuramsal, Olgusal Knows personal exposure and media measurement techniques.


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:
Soru-Cevap, Tartışma
8 Mid-Term Exam Textbook Ölçme Yöntemleri:
Yazılı Sınav, Ödev
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 milk products 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 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 17.05.2024 09:43