Information Package / Course Catalogue
Hygiene and Sanitation in Food Industry
Course Code: VBH544
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To learn and use effective hygiene program for the production of a high quality and profitable at food industry

Course Content

Sources of contamination in food industry, microorganisms and sanitation relationship, personnel, water, and air hygiene, cleaning and disinfection, detergent and disinfectants, hygiene and sanitation programs in food industry

Name of Lecturer(s)
Learning Outcomes
1.To learn buildings, staff, water, tools and equipment hygiene
2.To learn every aspect of the cleaning
3.To learn the most commonly used cleaning materials
4.To learn every aspect of the disinfection
5.To learn the most commonly used disinfection materials
6.Initiating an effective hygiene program to learn and practice
Recommended or Required Reading
1.Gıda Hijyeni ve Sanitasyon, Kayaardı, S., Sidas Ltd. Şti. Bornova, İzmir, 2008
2.Süt İşletmelerinde Sanitasyon (Temizlik ve Dezenfeksiyon), Metin, M., Öztürk, G.F., Ege Üniversitesi Basımevi, Bornova, İzmir, 2006
3.Mustafa Tayar, Velaaddin Kılıç. 2014. Gıda Endüstrisinde Hijyen ve Sanitasyon, Dora Yayıncılık
4.Semra Kayaardı. 2014. Gıda hijyeni ve Sanitasyon, Sidas Yayıncılık
Weekly Detailed Course Contents
Week 1 - Theoretical
introduction - Definitions and general concepts
Week 2 - Theoretical
Sources of contamination in food industry
Week 3 - Theoretical
Microorganisms and sanitation relationship
Week 4 - Theoretical
Personnel hygiene
Week 5 - Theoretical
Water, and air hygiene
Week 6 - Theoretical
Cleaning and detergents
Week 7 - Theoretical
Disinfection and disinfectants
Week 8 - Intermediate Exam
Midterm
Week 9 - Theoretical
Sanitation in meat industry
Week 10 - Theoretical
Sanitation in dairy industry
Week 11 - Theoretical
Pest control
Week 12 - Theoretical
Removal of waste materials from food industry
Week 13 - Theoretical
Hygiene and sanitation programs in food industry
Week 14 - Theoretical
Quality management systems related to food hygiene
Week 15 - Theoretical
Overview, and completion of missing topics
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment50315
Reading50315
Midterm Examination115116
Final Examination125126
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
PÇ-12
PÇ-13
OÇ-1
5
2
2
OÇ-2
5
2
2
OÇ-3
5
2
2
OÇ-4
5
2
2
OÇ-5
5
2
2
OÇ-6
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue