Information Package / Course Catalogue
Food and Personnel Hygiene
Course Code: BD605
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
Objectives of the Course

Students with personal care during the studies of accommodation establishments, to prepare for work, gain qualifications to practice the rules of hygiene and sanitation

Course Content

Definition and importance of hygiene: Bacteria, yeasts, molds, viruses related information. Passage of pathogenic bacteria to foods, food poisoning and bacteria under control of the development of related information. Food, building., Air, water, hygiene principles on staff.

Name of Lecturer(s)
Learning Outcomes
1.Explains the basic concepts related to food hygiene and personnel hygiene.
2.Evaluates foodborne infections, intoxications, and routes of contamination.
3.Applies personnel hygiene practices and preventive measures in food establishments.
4.Analyzes methods for cleaning, sanitation, and prevention of cross-contamination.
5.Evaluates appropriate hygiene practices in accordance with food safety systems, hygiene standards, and legal regulations.
Recommended or Required Reading
1.Prof. Dr. Nilüfer KOÇAK, Gıda ve Personel Hijyeni, Detay Yayıncılık.
2.Sidika Bulduk, Food and Personal Hygiene, 2007, Detay Publishing, Ankara, Turkey
3.Hayes, P. R., Food Microbiology and Hygiene, 1995, Second Edition, Chapman & Hall, London, UK
4.Managing Food Hygiene, 1995, Second Edition, Macmillan Press, Hampshire and London, UK
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to food hygiene, basic concepts and importance
Week 2 - Theoretical
Microorganisms and foodborne diseases
Week 3 - Theoretical
Foodborne infections and intoxications
Week 4 - Theoretical
Basic principles of personnel hygiene
Week 5 - Theoretical
Hand hygiene, personal care and use of protective equipment
Week 6 - Theoretical
Hygiene rules and employee responsibilities in food establishments
Week 7 - Theoretical
Food safety culture and employee awareness (MIDTERM EXAM)
Week 8 - Theoretical
Midterm exam evaluation and prevention of cross-contamination
Week 9 - Theoretical
Cleaning and sanitation practices
Week 10 - Theoretical
Hygiene practices in food production, storage and service areas
Week 11 - Theoretical
HACCP and the role of personnel hygiene in food safety
Week 12 - Theoretical
Hygiene inspections and legal regulations in food establishments
Week 13 - Theoretical
Personnel hygiene practices in mass catering systems
Week 14 - Final Exam
Evaluation of food safety cases, general review and final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%1
Quiz1%1
Midterm Examination1%38
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Midterm Examination112113
Final Examination115116
TOTAL WORKLOAD (hours)71
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
OÇ-1
5
1
2
1
4
3
2
1
2
2
1
1
OÇ-2
4
2
3
2
5
4
3
2
4
2
1
1
OÇ-3
3
2
2
1
5
5
3
1
4
3
1
2
OÇ-4
4
2
3
2
5
5
3
2
4
2
1
1
OÇ-5
4
2
3
2
5
5
4
2
4
4
1
2
Adnan Menderes University - Information Package / Course Catalogue
2026