Information Package / Course Catalogue
Hygine and Sanitation
Course Code: KGK111
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

To gain knowledge about removal of hazardous microorganisms from appeared environment, protecting the healthy environment in food process

Course Content

Hygiene and sanitation applications, problems occur at food safety

Name of Lecturer(s)
Learning Outcomes
1.Defining basic terms
2.To have knowledge about personnel hygiene
3.Understanding the importance of food safety systems
4.To have knowledge about the use of cleaning materials and tool-equipment hygiene
5.To have knowledge about food hygiene
Recommended or Required Reading
1.Gıda ve Personel Hijyeni Prof. Dr. Sıdıka Bulduk Ekim 2010 / 4. Baskı / 208 Syf.
Weekly Detailed Course Contents
Week 1 - Theoretical
Basic terms and explanations
Week 2 - Theoretical
Factors cause food spoilage and break food safety
Week 3 - Theoretical
Contamination routes in the food chain
Week 4 - Theoretical
Food poisoning
Week 5 - Theoretical
Food hygiene and importance
Week 6 - Theoretical
Hygiene at food purchase
Week 7 - Theoretical
Hygiene at food storage
Week 8 - Theoretical
Hygiene at food preparement and service
Week 9 - Theoretical
Pest control in hygiene applications
Week 10 - Theoretical
Usage of detergents and disinfectants, application of CIP systems
Week 11 - Theoretical
Personnel hygiene
Week 12 - Theoretical
HACCP systems
Week 13 - Theoretical
HACCP systems
Week 14 - Theoretical
Regulations about Food manifacturing and warehouses
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%10
Verbal Examination1%10
Midterm Examination1%20
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes