Information Package / Course Catalogue
| Course Code | : ST424 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The aim of this course is to provide information about the importance of hygiene in the food industry, hygiene practices and hygiene control methods; to ensure that students understand and apply hygienic design, sanitation and disinfection processes that will ensure food safety.
The concept and importance of food hygiene Methods used in hygiene control Cleaning and disinfection practices Hygienic design principles in food processing facilities Cross-contamination and prevention methods Microbial contamination and control strategies Cleaning control systems in food businesses Legal regulations and standards related to hygiene (HACCP, ISO 22000) Personnel hygiene and training
| 1. | Explains the basic principles of food hygiene. |
| 2. | Evaluates hygiene risks in food production. |
| 3. | Explains the importance of cleaning and disinfection and their application methods. |
| 4. | Analyzes the effect of personnel hygiene on food safety. |
| 5. | Defines the standards and legal regulations used in hygiene control. |
| 1. | Hygiene in Food Processing – H. L. M. Lelieveld et al., Woodhead Publishing |
| 2. | Food Safety Management: A Practical Guide for the Food Industry – Yasmine Motarjemi |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Individual Work | 14 | 1 | 0 | 14 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 52 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-2 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-3 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-4 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-5 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | 5 | |||