| Code: AS231 |
Course Title: HYGIENE AND SANITATION |
Theoretical+Practice: 2+0 |
ECTS: 3 |
|
| Year/Semester of Study |
2 / Fall Semester |
| Level of Course |
Short Cycle Degree Programme |
| Type of Course |
Optional |
| Department |
COOKING |
| Pre-requisities and Co-requisites |
None |
| Mode of Delivery |
Face to Face |
| Teaching Period |
14 Weeks |
| Name of Lecturer |
SEVİNÇ ALKAN (sevincalkan@nevsehir.edu.tr) |
| Name of Lecturer(s) |
SERKAN ZARO, SEVİNÇ ALKAN, |
| Language of Instruction |
Turkish |
| Work Placement(s) |
None |
| Objectives of the Course |
| To teach the necessary hygiene-sanitation conditions for safe food production, to train students with the competence to ensure the compliance of food businesses in terms of physical, chemical and microbiological criteria. |
| Learning Outcomes |
PO |
MME |
| The students who succeeded in this course: |
|
|
| LO-1 |
Understands the importance of food safety and personnel hygiene in food and beverage businesses. |
PO-2 Knows legal arrangements in food and beverage management and job’s standards.
|
Examination
|
| LO-2 |
Gains knowledge about national and international food safety management systems. |
PO-6 Practices easily own theoretical and practical knowledges, got in the university.
PO-22 Follows the innovations of own job and improves own career.
|
Examination
|
| LO-3 |
Knows all the hygiene and sanitation rules applied in food production and service processes in food and beverage businesses. |
PO-2 Knows legal arrangements in food and beverage management and job’s standards.
PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector.
|
Examination
|
PO: Programme Outcomes
MME:Method of measurement & Evaluation |
| Course Contents |
| Sanitation in the food industry, the relationship between microorganisms and sanitation, cleaning and cleaning agents, disinfection and disinfectants, sanitation equipment and systems, points to be considered in sanitation practice, CIP system, personnel hygiene in food businesses, food safety systems and importance in hygiene-sanitation practice. |
| Weekly Course Content |
| Week |
Subject |
Learning Activities and Teaching Methods |
| 1 |
Basic Concepts and Approaches |
Lecturing |
| 2 |
The Relationship Between Microorganisms and Hygiene/Sanitization |
Lecturing |
| 3 |
Food Contamination Sources |
Lecturing |
| 4 |
The Role of HACCP in Hygiene / Sanitation |
Lecturing |
| 5 |
Factors Affecting Hygiene / Sanitation in Food Businesses |
Lecturing |
| 6 |
Cleaning Agents and Disinfectants |
Lecturing |
| 7 |
Implementation of Cleaning and Disinfection in Businesses |
Lecturing |
| 8 |
mid-term exam |
|
| 9 |
Sanitation in Food Businesses |
Lecturing |
| 10 |
Hygiene / Sanitation in Dairy, Fruit - Vegetable and Meat Businesses |
Lecturing |
| 11 |
Food poisoning and causative factors |
Lecturing |
| 12 |
Food preservation principles |
Lecturing |
| 13 |
Hygiene before, during and after food production |
Lecturing |
| 14 |
Raw materials, buildings, tools, equipment, personnel hygiene |
Lecturing |
| 15 |
Cleaning and disinfection practices in businesses |
Lecturing |
| 16 |
final exam |
|
| Recommend Course Book / Supplementary Book/Reading |
| 1 |
Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin, 2017. Gıda Güvenliği ve Gıda Mevzuatı |
| 2 |
Prof. Dr. Nilüfer KOÇAK, 2015, Yiyecek İçecek İşletmelerinde GIDA VE PERSONEL HİJYENİ |
| Required Course instruments and materials |
| Course book |
