Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GST106Food Hygiene And Sanitation3+0+03531.10.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course To provide the student with the basic knowledge and skills of hygienic and safe food, principles of contamination, cleaning agents, cleaning equipment and hygiene and sanitation required in food processing and preparation.
Course Content Issues related to the concepts of hygiene and sanitation in food businesses are discussed.
Course Methods and Techniques Lecture, question-answer, discussion, problem solving.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Büşra DİKEN ÇOLAK
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Food Hygiene and Sanitation. Nobel, Ankara.
Course Notes Prof. Dr. Mustafa Tayyar – Velaadin Kılıç / Dora Publishing, Hygiene and Sanitation in the Food Industry

Prof. Dr. Ayşe Baysal/Hatipoğlu Publishing, Nutrition and Diet General Nutrition

Prof. Dr. Semra Karaardı / SİDAŞ, Food Hygiene and Sanitation

Course Category
Engineering %20
Social Sciences %10
Science %10
Health %30
Field %30

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 15 15
Final examination 1 25 25
Total Work Load   Number of ECTS Credits 5 124

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can define sanitation and hygiene, explain its role in the food industry and its relationship with microorganisms.
2 Explain the concepts related to the effect of environmental factors on microbial growth, foodborne diseases and the control of microorganisms.
3 Will be able to explain contaminant types and characteristics, sources of contamination and protection issues.
4 Can define Hazard Analysis Critical Control Points (HACCP), give information about its principles and benefits.
5 Explain the terms related to food safety and safe food

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Definition of sanitation and hygiene, its role in the food industry and its relationship with microorganisms Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
2 Personal hygiene practices Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
3 Provision of clean water and sanitation Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
4 Hygienic cleaning practices and used materials Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
5 Personnel hygiene Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
6 food hygiene Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
7 food business hygiene Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
8 Midterm exam
9 food business hygiene Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
10 Cleaning in food production Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
11 Sanitizers Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
12 Disinfection of food facilities Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
13 Sanitation in some food facilities. Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
14 Current literature reading Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.
15 An overview Erkmen, O., Sağlam, H., Bozoğlu, T.F., 2022. Gıda Hijyen ve Sanitasyonu. Nobel, Ankara.

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
All 5
C1 5 2 1 2 3 3 5
C2 5 2 1 2 3 3 5
C3 5 2 1 2 3 3 5
C4 5 5 2 1 2 3 3 5
C5 5 5 2 1 2 3 3

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=240714&curProgID=5713&lang=en