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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Food Hygiene and Control CES209 FALL 2+0 C 3
    Learning Outcomes
    1-Exemplifies the relationship between microorganism and sanitation.
    2-Applies hygiene and sanitation rules.
    3-Identifies the issues to be considered in terms of hygiene in an enterprise.
    4-Evaluates the managements for hygiene rules.
    5-İdentifies the conceepts of disinfection and disinfectant.
    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.
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