TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS110 |
| Name | Hygiene and Sanitation |
| Term | 2026-2027 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. OYA BERKAY KARACA |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to provide students with fundamental knowledge and skills related to food hygiene and sanitation; to enable them to apply hygiene and sanitation principles throughout food production, preparation, cooking, storage, service, and distribution processes; and to contribute to their understanding of the fundamental practices and systems aimed at ensuring food safety.
Course Content
History, fundamental concepts, importance, and related definitions of hygiene and sanitation; microorganisms and food hygiene; factors affecting microbial growth; food spoilage, sources of contamination, foodborne diseases, and food poisoning; personnel hygiene, personal cleanliness, hand hygiene, protective equipment, and health checks; hygienic characteristics of food establishments, work environments, and equipment; hygiene in food preparation, cooking, cooling, service, storage, transportation, and distribution processes; cleaning, disinfection, and pest control; sanitation programs and GHP, GMP, and SSOP practices; HACCP and fundamental practices and systems for ensuring food safety.
Course Precondition
None
Resources
1. Gıda ve Personel Hijyeni (Prof. Dr. Sıdıka BULDUK, Detay Yayıncılık, Ankara, 179s.) 2. Toplu Beslenme Yapılan Kurumlarda Çalışan Personel İçin Sanitasyon/Hijyen Eğitimi Rehberi (Prof. Dr. Türkan KUTLUAY MERDOL, Prof. Dr. Yasemin BEYHAN, Prof.Dr.Nevin 3.Nilüfer KOÇAK (2010). Gıda ve Personel Hijyeni, Detay Yayıncılık.
Notes
1. Articles on the Subject 2. Unpublished Lecture Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Define the fundamental concepts related to hygiene, sanitation, cleaning, disinfection, sterilization, and food safety. |
| LO02 | Explain the factors affecting the growth of microorganisms, their roles in food spoilage, and their relationships with foodborne diseases. |
| LO03 | Apply the fundamental principles of personnel, work environment, equipment, and food hygiene. |
| LO04 | Evaluate hygiene risks in food preparation, cooking, cooling, storage, transportation, distribution, and service processes. |
| LO05 | Select appropriate methods for cleaning, disinfection, and pest control. |
| LO06 | Explain the role of sanitation practices and food safety systems in ensuring food safety. |
| LO07 | Analyze hazards and critical control points in food production processes by applying HACCP principles. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | 4 |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | 4 |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | 5 |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | 3 |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Hygiene and Sanitation: History, concepts, importance, and fundamental definitions of hygiene and sanitation; relationships among hygiene, sanitation, cleaning, disinfection, sterilization, and food safety. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Microorganisms and Food Hygiene: Bacteria, molds, yeasts, and viruses; general characteristics of microorganisms and their relationships with food hygiene. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 3 | Microbial Growth, Food Spoilage, and Foodborne Diseases: Intrinsic and extrinsic factors affecting microbial growth; the role of microorganisms in food spoilage; sources and routes of contamination; foodborne diseases and food poisoning. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Örnek Olay |
| 4 | Personnel Hygiene I: Personal Cleanliness and Care Rules of personal hygiene; body hygiene; oral and dental care; hair and skin care; cleaning and maintenance of work clothing. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 5 | Personnel Hygiene II: Hand Hygiene, Protective Equipment, and Health Monitoring Characteristics of toilets and handwashing facilities in food establishments; proper handwashing practices and hand hygiene; use of protective clothing, hairnets, masks, gloves, and shoe covers; periodic health checks. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 6 | Food Hygiene I: Pre-Production Activities General hygiene requirements for food establishments; facility layout and functional separation; hygienic design and essential characteristics of food equipment. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 7 | Food Hygiene II: Food Preparation, Cooking, and Cooling Processes Maintaining hygiene during food production; prevention of cross-contamination; principles of food preparation; hygiene requirements during cooking and cooling processes. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Food Hygiene III: Food Service, Storage, Transportation, and Distribution Hygiene principles for food preparation for service and food service operations; the importance of storage in food hygiene; rules for food storage, transportation, and distribution. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Food Spoilage and Control of Foodborne Risks: Physical, chemical, and microbiological food spoilage; factors causing foodborne diseases and food poisoning; prevention and control methods. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 11 | Work Environment and Equipment Hygiene: Physical requirements of the work environment and their effects on work efficiency; lighting, ventilation, heating, floor, and wall characteristics; hygiene and sanitation principles in kitchen environments; equipment hygiene. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Cleaning, Disinfection, and Pest Control: Cleaning methods and cleaning agents; disinfection and disinfectants; control of flying and crawling insects; rodent control in indoor and outdoor areas; management of risks associated with reptiles and birds. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 13 | Good Hygiene and Manufacturing Practices and Management of Sanitation Programs: Sanitation programs and food safety; sanitation operational procedures; monitoring and auditing of sanitation practices; GHP (Good Hygiene Practices), GMP (Good Manufacturing Practices), and SSOP (Sanitation Standard Operating Procedures); applications in food service establishments and professional kitchens. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Introduction to the HACCP System and Hazard Analysis: Definition, purpose, scope, and benefits of HACCP; the relationship between prerequisite programs and HACCP; concepts of hazard and risk; biological, chemical, and physical hazards; hazard analysis; determination of critical control points and the use of decision trees. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 15 | Implementation of HACCP Principles: Establishment of critical limits; development of monitoring systems; determination of corrective actions; verification procedures; establishment of record-keeping and documentation systems; HACCP application examples in food service establishments and professional kitchens. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for Exam | 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 | 10 | 10 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 67 | ||
| Total Workload / 25 (h) | 2,68 | ||
| ECTS | 3 ECTS | ||