| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 6 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learn proper personal hygiene practices during food handling.
- learn proper procedures during the purchase, preparation, storage and service of food products.
- Learn the factors that cause microorganisms, food contamination and foodborne diseases.
- Will be able to evaluate food safety and quality programs for the food industry.
- Classify preventive measures within the scope of food safety management systems.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | No |
|---|
| Course Description | To give information about food safety risks and precautions that can be taken at critical control points against these risks, to gain knowledge about the basic concepts, principles and methods of food quality control, food quality and safety management systems. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to Food Safety, Sanitation and Preservation |
|
2nd Week |
Sources of food contamination |
|
3rd Week |
Factors in Foodborne Diseases and Poisoning |
|
4th Week |
Foodborne Pathogenic Microorganisms |
|
5th Week |
Controlling Microbial Growth in Foods |
|
6th Week |
Food spoilage |
|
7th Week |
Food preservation, modern preservation techniques |
|
8th Week |
Midterm Exam |
|
9th Week |
Personal hygiene and safety |
|
10th Week |
Business hygiene, cleaning procedures |
|
11th Week |
Food safety management systems; basic principles |
|
12th Week |
Food Codex, Laws and Regulations Food Quality Standards |
|
13th Week |
Establishing Quality Assurance Programs for Food Businesses |
|
14th Week |
Application examples of food safety management systems |
|
| Recommended or Required Reading | Prof. Dr. Nevzat Artık; Gıda Güvenliği ve Gıda Mevzuatı Kitabı. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
50 |
| 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 |
|
|
|
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
24 |
24 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
24 |
24 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
18 |
18 |
| Total Work Load | 180 |
| Total Work Load / 30 (h) | 6 |
| ECTS Credit of the Course | 6 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
