Information Package / Course Catalogue
Food and Personal Hygiene
Course Code: BDB216
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

Assess the basic principles of food business hygiene, food processing facilities to ensure food security, hygienic practices, HACCP and ISO 22000 is to make students knowledgeable about.

Course Content

The importance of sanitation and sanitation, sanitasyonla association between microorganisms, HACCP (hazard analysis and critical control points System), in the areas of sanitation, various food processing applications, cleaning compound, and waste.

Name of Lecturer(s)
Learning Outcomes
1.Learn the terms sanitation and hygiene.
2.Learn the contaminants and personnel hygiene.
3.Definfectant materials are applied to grooming and sterilization methods.
4.Comprehence the importance of sanitization and its relationship with microorganisms.
5.Examines an operator's design methodology for effective sanitation.
6.Get basic information about HACCP
7.Gains information about sanitization applications.
8.Acquire waste and methods of treating these wastes.
Recommended or Required Reading
1.Marriott, N. G. 1999; Principles of Food Sanitation, 4th Edit.
Weekly Detailed Course Contents
Week 1 - Theoretical
The definition and importance of hygiene and Sanitation
Week 2 - Theoretical
Food Contamination Sources, Staff Hygiene
Week 3 - Theoretical
The residue in food business Characteristics
Week 4 - Theoretical
Cleaning Agents and Cleaning Methods
Week 5 - Theoretical
Cleaning Agents and Cleaning Methods
Week 6 - Theoretical
Disinfectant Substances
Week 7 - Theoretical
Sterilization Methods
Week 8 - Theoretical
Topic review (Quiz)
Week 9 - Theoretical
Tools for an effective Sanitation and Food Enterprises Equipment Design and Selection
Week 10 - Theoretical
Water and air Sanitation
Week 11 - Theoretical
Pest Control
Week 12 - Theoretical
Wastes and Treatment Methods
Week 13 - Theoretical
HACCP, GMP
Week 14 - Theoretical
HACCP, GMP
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment2%10
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory130226
Assignment2114
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)52
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
OÇ-1
1
2
2
3
2
1
1
1
2
2
OÇ-2
2
2
2
1
1
1
2
1
2
1
OÇ-3
1
2
3
2
2
1
2
2
2
3
OÇ-4
2
2
2
2
2
3
2
2
1
2
OÇ-5
3
3
2
2
2
3
2
2
2
3
OÇ-6
2
2
2
1
1
2
1
1
1
2
OÇ-7
3
3
3
2
4
1
2
3
3
2
OÇ-8
2
2
3
2
4
2
1
1
1
2
Adnan Menderes University - Information Package / Course Catalogue
2026