Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1.Providing individual hygiene
2.Applying the rules on disinfection and cleanliness
3.Definition of sanitation
4. To have knowledge about personnel, water, tools and equipment, workplace and food hygiene
5.To know the importance of hygiene and sanitation rules in food industry
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Individual hygiene
Week 2 - Theoretical
Individual hygiene
Week 3 - Theoretical
Individual hygiene
Week 4 - Theoretical
The rules of individual hygiene
Week 5 - Theoretical
The rules of individual hygieneWCs , sinks and wash basins at businesses
Week 6 - Theoretical
WCs , sinks and wash basins at businesses
Week 7 - Theoretical
Periodical health controls
Week 8 - Theoretical
General Review / Midterm Exam
Week 9 - Theoretical
Business entrances and exits
Week 10 - Theoretical
Cleaning materials
Week 11 - Theoretical
Cleaning materials
Week 12 - Theoretical
Cleaning materials
Week 13 - Theoretical
Hygiene and disinfection at food factories
Week 14 - Theoretical
Hygiene and disinfection at food factories
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%15
Midterm Examination1%25
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Assignment1011
Midterm Examination1415
Final Examination1314
TOTAL WORKLOAD (hours)52
Contribution of Learning Outcomes to Programme Outcomes