Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Abdullah TANRISEVDİ

Prof. Gül ERBAY ASLITÜRK

Prof. Güntekin ŞİMŞEK

Prof. Osman Eralp ÇOLAKOĞLU

Prof. Osman Nuri ÖZDOĞAN

Prof. Ülker ÇOLAKOĞLU

Prof. Vehbi Uğur TANDOĞAN

Assoc. Prof. Gülnur KARAKAŞ TANDOĞAN

Assoc. Prof. Hakan ATAY

Assoc. Prof. Melek Ece ÖNCÜER ÇİVİCİ

Assoc. Prof. Tuğrul AYYILDIZ

Assoc. Prof. Vedat ACAR

Ins. Burhanettin DEMİR

Ins. Ergün EFENDİ

Ins. Fisun KARABURUN

Ins. Funda SÖNMEZATEŞ

Ins. Şebnem GÜNAYDIN

Lec. Battal OĞUZ

Lec. Fatih EPİK

Lec. Hüseyin Erhan ALTUN

Lec. Banu ŞİMŞEK

Lec. Cihan YILMAZ

Lec. Fatma KARAGÖZ

Lec. Kardelen Eda ESKİN

Lec. Mahmut EFENDİ

Lec. Muharrem Tuğcan İNAN

Lec. Ömer Faruk ALP

Lec. Saime Alev TOPÇU

Lec. Şükran ATLI

Hygiene and Sanitation

Course Code	: YHM342
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	: 3

Objectives of the Course

The aim of this course is to give information to students about food production in accordance with hygiene and sanitation rules in food establishments, personnel training and application of hygiene rules.

Course Content

Name of Lecturer(s)

Learning Outcomes

1.	Perform raw material supply, food processing, packaging, storage of final products in accordance with hygiene-sanitation rules and food safety principles
2.	Provide personnel trainings, disease controls and personal hygiene practices in food business in accordance with the legislation
3.	Perform cleaning and disinfection applications in food establishments, provide hygiene conditions in laboratories
4.	To be able to comprehend the relationship between microorganisms and sanitation in food processing and take precautions against diseases
5.	Follow technological developments in hygiene and sanitation applications

Recommended or Required Reading

Weekly Detailed Course Contents

Week 1 - Theoretical

Introduction to the course: Scope, importance and rules

Week 2 - Theoretical

Definition and subjects of hygiene and sanitation

Week 3 - Theoretical

Important microorganisms in accommodation establishments

Week 4 - Theoretical

Characteristics of food production and sales environments

Week 5 - Theoretical

Rules for procurement of raw materials, food processing, transport and storage

Week 6 - Intermediate Exam

midterm exam

Week 7 - Theoretical

Rules for procurement of raw materials, food processing, transport and storage

Week 8 - Theoretical

Cleaning and disinfection processes in food establishments

Week 9 - Theoretical

Cleaning and disinfection processes in food establishments

Week 10 - Theoretical

Personnel training and hygiene in food industry

Week 11 - Theoretical

Removal of waste materials

Week 12 - Theoretical

Various pest control methods

Week 13 - Theoretical

Water hygiene

Week 14 - Theoretical

Air hygiene

Week 15 - Theoretical

Development of quality assurance and sanitation program

Week 16 - Final Exam

Final exam

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%70

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	2	2	56
Seminar	2	2	2	8
Land Work	1	1	1	2
Midterm Examination	1	3	1	4
Final Examination	1	3	1	4
TOTAL WORKLOAD (hours)				74

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	PÇ-12	PÇ-13	PÇ-14	PÇ-15	PÇ-16
OÇ-1	4	4	5	3	5	5	1		2	4	5	5	2	5	2	5
OÇ-2	4	4	5	3	5	5	1		2	4	5	5	2	5	2	5
OÇ-3	4	4	5	3	5	5	1		2	4	5	5	2	5	2	5
OÇ-4	4	4	5	3	4	5	1		2	4	5	5	2	5	2	5
OÇ-5	4	4	5	3	4	5	1		3	4	5	5	2	5	2	5