Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS106

FOOD SAFETY AND HYGIENE

Course Code
GMS106
Semester
Second Term (Spring)
Theory+Practice
3 + 0
ECTS
5
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study1
SemesterSecond Term (Spring)
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. They have knowledge about hygiene and sanitation rules and practices.
  2. They have knowledge about food safety and food legislation.
  3. Gain knowledge about microorganisms that cause spoilage in foods and foodborne infections
  4. They have information about the hygiene rules that must be followed in businesses.
  5. They apply the hygiene rules that the employees should pay attention to in the production area
  6. Have knowledge about HACCP practices
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionMicrobial, chemical and biochemical factors causing food spoilage, microorganisms causing spoilage in major food groups, organoleptic changes, importance of personal hygiene for food workers; Sanitation of kitchen and equipment, HACCP concept is taught in this course.
Course Contents
WEEK TOPICS
1st Week General Information and Introduction to the Course
2nd Week Food safety, quality concept, shelf life of food
3rd Week Food safety, national and international food regulations
4th Week Microorganisms in food
5th Week Growth in microorganisms and factors affecting their development
6th Week Foodborne microbial infections
7th Week Food poisoning
8th Week Midterm
9th Week Hygiene and sanitation concepts, importance, benefits
10th Week Hygiene and sanitation controls (Surface, personnel, ambient air, water and pest control)
11th Week Business Hygiene
12th Week Employee hygiene
13th Week Food processing and supply
14th Week Food safety management systems
15th Week HACCP practices
16th Week General Review
17th Week Final Exam
Recommended or Required Reading1. Artık, N., Şanlıer N. & Ceyhun Sezgin, A. (2019). Gıda Güvenliği ve Gıda Mevzuatı.
2. Bulduk, S. (2002). Beslenme İlkeleri ve Menü Planlama. Detay Yayıncılık, Ankara.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Assignment 1 10
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 1 1
Preparation for Quiz 2 15 30
Individual or group work 1 15 15
Preparation for Final exam 1 40 40
Course hours 14 3 42
Preparation for Midterm exam 1 25 25
Laboratory (including preparation)
Final exam 1 1 1
Homework 2 2 4
Presentation (including preperation)
Project
Meeting with advisor
Term Project Research
Seminar (including preperation)
Total Work Load158
Total Work Load / 30 (h)5.26
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6
K1 X
K2 X
K3
K4
K5 X
K6 X
K7 X
K8
K9 X
K10
K11 X
K12 X
K13
K14
K15
K16
K17
K18 X
K19 X
K20 X
K21 X
K22
K23 X