Information Package / Course Catalogue
Hygiene and Sanitation
Course Code: FE312
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

Food industry and sanitation, microorganisms of special interest; Cleaning procedures and cleaning agents; Disinfection and disinfectants; Cleaning and disinfection procedures; Sanitation equipment and systems; special considerations for sanitation procedures; Personnel hygiene; solid waste disposal; pest management; Water and air hygiene

Course Content

Sanitation in the food industry, the relationship between microorganisms and sanitation, cleaning and cleaning agents, disinfection and disinfectants, sanitation equipment and systems, points to be considered in sanitation applications, CIP system, personnel hygiene in food businesses, food safety systems and their importance in hygiene-sanitation applications

Name of Lecturer(s)
Assoc. Prof. Olcay BOYACIOĞLU
Learning Outcomes
1.To inform about the importance of hygiene and sanitation in the food industry
2.To inform about hygiene control and general hygiene issues in food businesses
3.To inform about water quality and sanitation, cleaning and disinfection methods, sanitation of tools and equipment, waste management in food processing areas
4.To inform about quality control and assurance system in the food industry
5.To learn about hygiene and sanitation measures applied in different food businesses
Recommended or Required Reading
1.Food Plant Sanitation, Design, Maintenance, and Good Manufacturing Practices, Michael M. Cramer, 2006
2.Principles of Food Sanitation, Fifth Edition, Norman G. Marriott, PhD, Robert B. Gravani, 2006
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of Cleaning and Sanitation
Week 2 - Theoretical
Sanitation: Definitions and Regulations, Microorganisms
Week 3 - Theoretical
Microbial Growth Factors, Foodborne Diseases
Week 4 - Theoretical
Allergens and Sanitation
Week 5 - Theoretical
Contamination of Foods
Week 6 - Theoretical
Personal Hygiene and Hygienic Food Processing
Week 7 - Theoretical
HACCP Program
Week 8 - Theoretical
Cleaning in Place System (CIP)
Week 9 - Theoretical
Cleaning Materials/Disinfectants and Disinfecting Equipment
Week 10 - Theoretical
Waste Product Disposal
Week 11 - Theoretical
Pest Control
Week 12 - Theoretical
Hygienic Design and Construction in Food Processing
Week 13 - Theoretical
Plant Sanitation in Fruit and Vegetable Processing, Dairy Processing and Production
Week 14 - Theoretical
Plant Sanitation in Meat and Poultry, Seafood Production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory144284
Midterm Examination1628
Final Examination1628
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
2
2
OÇ-2
2
OÇ-3
2
3
2
OÇ-4
3
4
3
OÇ-5
3
2
3
Adnan Menderes University - Information Package / Course Catalogue
2026