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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Nutrition and Dietetics
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Type of Program
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Formal Education
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Type of Course Unit
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Elective
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Course Delivery Method
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Face To Face
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Objectives of the Course
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Teaching the basic concepts of hygiene and sanitation applied in food businesses and making them comprehend the necessity for the food industry, Giving information about microbiological, biological, chemical and physical contamination, Gaining the ability to choose different cleaning and disinfection methods suitable for the production process and the product produced, Applied hygiene and sanitation is to gain the competence to determine the effectiveness of the program.
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Course Content
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Personal hygiene practices, Hygienic cleaning practices and materials used, Food hygiene, Personnel hygiene, Food business hygiene, Cleaning in food production, Sanitation in food businesses and disinfection of food facilities.
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Course Methods and Techniques
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Prerequisites and co-requisities
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None
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Course Coordinator
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Associate Prof.Dr. Fatih TARLAK fatih.tarlak@gedik.edu.tr
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Name of Lecturers
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Associate Prof.Dr. SİBEL ÖZÇAKMAK
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Assistants
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Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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O. Erkmen ve T.F. Bozoglu. Food Safety. İle Punblishing, Ankara.
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Course Notes
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Lecture notes
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Exams
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VİZE/FİNAL
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Course Category
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Engineering
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%10
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Science
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%25
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Health
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%65
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