Information Package / Course Catalogue
Hygiene and Sanitation
Course Code: GT113
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

This course provides students with the legislation and the rules of hygiene in accordance with the rules of personal hygiene, cleaning and disinfection of providing and operating the application aimed to gain competencies

Course Content

The importance of hygiene and sanitation in the enterprise. Hygienic design of business. The relationship between food and health. Routes of transmission of diseases. Ensure personal hygiene. Cleaning and disinfection of the company to implement the rules. Detergents and disinfectants information about ..

Name of Lecturer(s)
Assoc. Prof. Vadullah EREN
Learning Outcomes
1.to be able to know importance of hygiene and sanitation in the enterprise
2.to be able to know Hygienic design of business
3.to be able to know the relationship between food and health
4.to be able to know personal hygiene
5.
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
The importance of hygiene and sanitation in the enterprise
Week 2 - Theoretical
Health and disease concepts
Week 3 - Theoretical
Personal hygiene and cleaning Rules
Week 4 - Theoretical
Hygienic design of business
Week 5 - Theoretical
Personnel hygiene in food industry
Week 6 - Theoretical
Personal Hygiene Rules in Business Areas Toilets and Hand Washing
Week 7 - Theoretical
Periodic Health Checks
Week 8 - Theoretical
Periodic Health Checks
Week 9 - Theoretical
Internal and external factors of disease
Week 10 - Theoretical
Internal and external factors of disease
Week 11 - Theoretical
Genetic and physiological resistance of the organism
Week 12 - Theoretical
Genetic and physiological resistance of the organism
Week 13 - Theoretical
Sources of infection, porter examination and entry and exit of microorganisms to the body
Week 14 - Theoretical
Cleaning and disinfection in food establishments
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory201428
Assignment201020
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes