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Prerequisites
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There is no prerequisite for this course.
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Language of Instruction
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Turkish
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Responsible
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Dr. Lecturer Yusuf Ziya AKBAŞ
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Instructors
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-
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Assistants
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Lecturers of the department.
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Resources
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R1. Tosun, M., Boz, H., Çetinkaya, N. (2017). Gıda ve Personel Hijyeni.Boz, H. ve Tosun, M.(ed.). Atatürk Üniversitesi Açıköğretim Fakültesi Yayınları, Erzurum.
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Supplementary Book
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SR1. Bulduk, S. (2014). Gıda ve Personel Hijyeni. Detay Yayıncılık, Ankara.
SR2. Koçak, N. (2010). Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Detay Yayıncılık, Ankara.
SR3. Üzümcü, T. P. (2011). Temizlik Teknolojisi Kavram Uygulamalar. Detay Yayıncılık, Ankara.
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Goals
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Understand the importance of food and staff hygiene. Understand the necessity of taking all kinds of measures for food safety and hygiene at each step of the food production phase.
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Content
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Students with will be processed in the form of training to online the contents of this course Basic Concepts of Hygiene and Hygiene, Personnel Hygiene, Food Hygiene, Factors Affecting Microbial Growth in Food, Spoilage of Food, Food Safety, Food Preservation Methods, Food Acceptance and Hygiene in Production Process, Kitchen Hygiene, Hygiene, in Hotel Businesses, Cleaning and Cleaning Materials, Disinfection and Disinfectants, HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 (Food Safety Management Systems) of topics will be covered.
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