COURSE INFORMATION FORM
Course Code and Title GDMSEC 409 FOOD HYGIENE AND SANITATION
H+T/C
2+0/2
ECTS Credit
4
Year / Semester
Senior Year / Fall Semester
Course Level
First Cycle
Course Type
Elective
Department
Food Engineering
Prerequisites
None
Teaching Method
Face to Face-Presentation
Period (week-hour)
14 week-2 hours of lectures per week
Course Language
Turkish
Course Objective
To evaluate the basic principles of food plant hygiene, to ensure food safety in food
processing plants, hygienic practices, to gain information about HACCP and
ISO 22000 to the undergraduate students.
Course Content
Sanitation and the importance of sanitation, relationship between microorganisms and
sanitation, the HACCP (Hazard Analysis and Critical Control Points System)
sanitation applications in the fields of various food processing, cleaning compounds
and waste.
Assessment System
Semester Requirements
Number
Contribution %
1
40
Midterm Exam
Quiz
Homework
Attendance
Application
1
Total
40
Contribution to the Overall Success
Contribution of the Final Exam to
60
the Overall Success
Total
100
ECTS Workload Table Criteria
Number
Time
Total Workload
(hour)
(hour)
14
2
28
Course Time
Outside Classroom
14
5
70
Study Time
Homework
Presentation/Seminar
Preparation
Midterm Exam
1
1
1
Project
Final Exam
1
2
2
Total Workload (hour)
101
Course ECTS Credit
4
Learning Outcomes
The student who accomplishes the course successfully;
1.Knows the concepts of sanitation and hygiene.
2.Understands personnel hygiene and food contaminants.
3.Knows disinfectant substances and implements the methods of sterilization.
4.Understands the importance of sanitation and the relationship between micro-
organisms.
5.Examines the desingn of an enterprise for an effective sanitation.
6.Acquires basic information about HACCP.
7.Learns about sanitation practices.
8.Understands methods of waste treatment and waste.
Course Stream
Course Sources
Contribution of the
Course to Department
Learning Outcomes
Week
Education Modules
Preliminary
Studies
1.
The Definition and Importance of Hygiene Presentation
Sanitation
Preparation
2.
Sources
of Food Contamination, Personal Presentation
Hygiene
Preparation
3.
Residue Characteristics of Food Plants
Presentation
Preparation
4.
Cleaning Agents and Cleaning Methods
Presentation
Preparation
5.
Cleaning Agents and Cleaning Methods
Presentation
Preparation
6.
Disinfectant Substances
Presentation
Preparation
7.
Sterilization Methods
Presentation
Preparation
8.
Mid-Term Exam
9.
Design and Selection of Tools and Equipment Presentation
for Effective Sanitation in Food Industry
Preparation
10.
Water and Air Sanitation
Presentation
Preparation
11.
Control of Pests
Presentation
Preparation
12.
Waste and Waste Treatment Methods
Presentation
Preparation
13.
HACCP, GMP
Presentation
Preparation
14.
HACCP, GMP
Presentation
Preparation
15.
HACCP, GMP
Presentation
Preparation
1.Marriott, N. G. 1999; Principles of Food Sanitation, 4th Edit.
Course Learning Outcomes
Documents
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Dep. Learn.
Outcomes
1, 7
1, 7
3, 4, 9
1.Knows the concepts of sanitation and hygiene.
2.Understands personnel hygiene and food contaminants.
3.Knows disinfectant substances and implements the methods of
sterilization.
4.Understands the importance of sanitation and the relationship 3, 4, 9
between micro-organisms.
5.Examines the desingn of an enterprise for an effective sanitation.
2, 3, 10
6.Acquires basic information about HACCP.
1, 2, 11
7.Learns about sanitation practices.
8.Understands methods of waste treatment and waste.
Course Coordinator(s) Assist. Prof. Hilal YILDIZ
1, 2, 3, 4, 9
4