|
Week
|
Topics
|
Study Metarials
|
|
1
|
Hygiene and sanitation.
|
R2-Page-23
|
|
2
|
Water hygiene.
|
R2-Page-47
|
|
3
|
Personnel and operational hygiene.
|
R2-Page-37
|
|
4
|
Sanitation and cleaning supplies.
|
R2-Page-313
|
|
5
|
Disinfection and disinfectants.
|
R2-Page-329
|
|
6
|
Food hygiene and causes of food spoilage.
|
R1-Page-69
|
|
7
|
Introduction to food control and legislation.
|
R2-Page-375
|
|
8
|
The concept of quality and control of food.
|
R2-Page-501
|
|
9
|
Food Codex and food control in Turkey.
|
R2-Page-428
|
|
10
|
Food standards and control criteria.
|
R2-Page-531
|
|
11
|
HACCP definition and general principles.
|
R2-Page-549
|
|
12
|
HACCP applications.
|
R2-Page-550
|
|
13
|
Contaminants in foods in terms of food legislation.
|
R1-Chapter-5
|
|
14
|
Sampling from food.
|
R2-Page-555
|
|
Prerequisites
|
-
|
|
Language of Instruction
|
Turkish
|
|
Responsible
|
Assistant Prof. İlker ŞİMŞEK
|
|
Instructors
|
-
|
|
Assistants
|
-
|
|
Resources
|
R1. Tayar, M., & Yarsan, E. (2014). Veteriner Halk Sağlığı (1st edition). Dora Printing-Publishing Distribution Ltd. Sti., Bursa.
R2. Göktan, D. & Tunçel, G. (2016). Temel Gıda Hijyeni (2nd edition). Sidas Press, İzmir.
|
|
Supplementary Book
|
-
|
|
Goals
|
It is aimed to gain the competence of providing personal hygiene in accordance with hygiene rules and applying disinfection rules in the enterprises.
|
|
Content
|
Hygiene and sanitation; Water hygiene; Personnel and operational hygiene; Sanitation and cleaning supplies; Disinfection and disinfectants; Food hygiene and causes of food spoilage; Introduction to food control and legislation; The concept of quality and control of food; Food Codex and food control in Turkey; Food standards and control criteria; HACCP definition and general principles; HACCP applications; Contaminants in foods in terms of food legislation; Sampling from food.
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Gratuates gain the basic theoretical and practical knowledge related to the field.
|
5
|
|
2
|
Graduates have detailed information about the basic ecosystem components.
|
-
|
|
3
|
Graduates have knowledge about environmental pollution, measurement and waste treatment procedures.
|
-
|
|
4
|
Graduates can be able to interpret and evaluate data, determine problems, analyze and develop evidence-based solutions by using acquired basic knowledge and skills in their field.
|
5
|
|
5
|
Graduates have knowledge about occupational safety, labour health, environmental conservation and quality.
|
4
|
|
6
|
Gratuates gain the knowledge about basic computer software and hardware related to their field.
|
-
|
|
7
|
Gratuates gain the implementation abilities by investigating through on-site processes related to environmental health.
|
-
|
|
8
|
Gratuates can be able to work interdisiplinary individual and teamwork and taking responsibilities.
|
-
|
|
9
|
Gratuates gain the ability to generate solutions during unforseen situations in implementations related to the field.
|
-
|
|
10
|
Gratuates gain awareness of the lifelong learning necessities; follow the developments in science and technology and gain the ability of self-improvement.
|
-
|
|
11
|
Graduates can be able to use written and verbal communication techniques related to their field.
|
-
|
|
12
|
Graduates select and use modern techniques, tools and information technologies for implementations related to their field.
|
5
|
|
13
|
Graduates have knowledge about legal legislations related to their field and have the ability of interpretation of these legislations.
|
4
|
|
14
|
Graduates have universal, socail and professional ethic awareness related to their field.
|
4
|