TÜRKÇE
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Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | IG319 |
| Name | Hygiene and Sanitation |
| Term | 2026-2027 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 | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. ASİYE AKYILDIZ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To provide understanding of the importance of hygiene and sanitation in food production, To teach microbiological risks and control methods, To introduce hygiene practices in food processing environments, To explain cleaning and disinfection techniques, To relate hygiene practices with food safety systems
Course Content
Basic concepts of hygiene and sanitation, Microorganisms and contamination sources, Foodborne diseases, Personal hygiene, Facility and equipment hygiene, Cleaning and disinfection methods, Sanitizing chemicals, Pest control, Waste management, Relationship between HACCP and hygiene, GMP and GHP practices, Hygiene audits and validation, Food safety regulations, Sustainable hygiene practices
Course Precondition
There are no prerequisites for the course
Resources
1.Food Hygiene and Sanitation De, S. S. (2015). Food Hygiene and Sanitation.New Delhi: CBS Publishers & Distributors. 2.Food Safety Management: APractical Guide for the Food Industry Motarjemi, Y., & Lelieveld, H. (2014). FoodSafety Management: A Practical Guide for the Food Industry. Academic Press.3.Principles of Food Sanitation Marriott, N. G., Schilling, M. W., & Gravani, R. B.(2018). Principles of Food Sanitation (6th ed.). Springer. 4.World HealthOrganization (2020). Food Safety Guidelines. Available at: https://www.who.intFood and Agriculture Organization (2011). Guide to Good Hygiene Practices forFood Safety. Rome: FAO. 5.Türk Standartları Enstitüsü TS EN ISO 22000 GıdaGüvenliği Yönetim Sistemleri Standardı
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the concepts of hygiene and sanitation |
| LO02 | Identify microbiological risks |
| LO03 | Evaluate hygiene practices in food safety context |
| LO04 | Describe cleaning and disinfection methods |
| LO05 | Develop sanitation programs |
| LO06 | Analyze hygiene audits |
| LO07 | Design hygiene plans for food facilities |
| LO08 | Explain the relationship between HACCP and hygiene |
| LO09 | Develop solutions to reduce contamination risks |
| LO10 | Evaluate hygiene practices in compliance with regulations |
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. | |
| PLO01 | - | ||
| 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. | 3 |
| 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. | 2 |
| 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. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction, Importance of hygiene and sanitation | Research on the concept of food safety, Finding and reviewing a recent foodborne illness case | Öğretim Yöntemleri: Anlatım |
| 2 | Basic concepts | Comparison of hygiene, sanitation, and disinfection concepts | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Microorganisms and contamination | Research on common foodborne pathogens, Listing contamination routes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Foodborne diseases | Analysis of a foodborne disease in terms of cause, transmission route, and symptoms | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 5 | Personal hygiene | Research on hygiene rules for food handlers, Evaluation of the reliability of glove use | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Facility and equipment hygiene | Identification of high-risk surfaces in food facilities | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Cleaning and disinfection | Comparison of cleaning and disinfection, Research on common disinfectant types | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | General review | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Sanitizing chemicals | Research on chlorine, alcohol, and quaternary ammonium compounds | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Pest control | Investigation of common pests in food facilities and their risks | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Waste management | Classification of food waste, Evaluation of hygiene risks related to waste | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 12 | HACCP and hygiene | Research on the 7 principles of HACCP, Development of a simple Critical Control Point (CCP) example | Öğretim Yöntemleri: Anlatım |
| 13 | GMP and GHP practices | Comparison of GMP and GHP practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Hygiene audits and validation | Research on hygiene audit processes, Comparison of validation and verification | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Food safety regulations | Review of a food hygiene regulation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | General review | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | General review | 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 | ||