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Course Information

Course Title	Code	Semester	Laboratory+Practice (Hour)	Pool	Type	ECTS
Hygiene and Sanitation	LVS153	FALL-SPRING	2+0		E	3

Learning Outcomes	1-Explains the meaning of hygiene and sanitation. 2-Explains hygiene practices in food industry. 3-Explains water hygiene. 4-Determines the rules to be followed regarding personal hygiene. 5-Determines the appropriate disinfectant for the area.

ECTS / WORKLOAD

Activity	Percentage (100)	Number	Time (Hours)	Total Workload (hours)
Course Duration (Weeks x Course Hours)		14	2	28
Classroom study (Pre-study, practice)		13	2	26
Assignments	0	0	0	0
Short-Term Exams (exam + preparation)	15	1	8	8
Midterm exams (exam + preparation)	35	1	10	10
Project	0	0	0	0
Laboratory	0	0	0	0
Final exam (exam + preparation)	50	1	12	12
	0	0	0	0
Total Workload (hours)				84
Total Workload (hours) / 30 (s)				2,8 ---- (3)
ECTS Credit				3

Course Content

Week	Topics	Study Metarials
1	Introduction to the course: introduction, objectives and learning objectives	R/Section 1
2	Hygiene and sanitation	R/Section 2
3	Food-borne hazards	R/Section 3
4	Microbiology and food quality	R/Section 4
5	Cleaning and disinfection	R/Section 5
6	Water hygiene	R/Section 6
7	Hygiene in food industry	R/Section 7
8	Sanitation in food industry	R/Section 8
9	Personnel hygiene	R/Section 9
10	Periodic health checks	R/Section 10
11	Business entrance and exit	R/Section 11
12	Toilet and cleaning areas	R/Section 12
13	Pest control	R/Section 13
14	Disinfectants	R/Section 14

Prerequisites	-
Language of Instruction	Turkish
Responsible	Asst. Prof. Serdal TARHANE
Instructors	1-)Doçent Dr. Serdal Tarhane
Assistants	-
Resources	R-1. Tayar, M., Kılıç, V. (2014). Gıda Endüstrisinde Hijyen ve Sanitasyon, Dora Yayıncılık, Ankara.
Supplementary Book	-
Goals	It is aimed to provide personal hygiene and cleanliness and to apply the rules of cleaning the premises.
Content	Introduction to the course: introduction, objectives and learning objectives; Hygiene and sanitation; Food-borne hazards; Microbiology and food quality; Cleaning and disinfection; Water hygiene; Hygiene in food industry; Sanitation in food industry; Personnel hygiene; Periodic health checks; Business entrance and exit; Toilet and cleaning areas; Pest control; Disinfectants.

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