Information Package
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Program of Food Quality Control and Analysis

KGK109

HYGIENE AND SANITATION

Course Code
KGK109
Semester
First Term (Fall)
Theory+Practice
2 + 0
ECTS
2
Course TypeCompulsory Course
Course LevelAssociate Degree
Year of Study1
SemesterFirst Term (Fall)
ECTS2
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Can define basic terms related with hygiene and sanitation.
  2. Have knowledge about personnel, water, equipment and food hygiene.
  3. Know importance of hygiene in food industry.
  4. Know applications of sanitation principles in food industry.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionIt explains the importance of hygiene and sanitation, the relationship between sanitation and microorganisms, sanitation practices in various food processing areas, disinfectants and disinfection methods, water hygiene, personnel hygiene, hygiene of enterprises, management of sanitation processes.
Course Contents
WEEK TOPICS
1st Week Definitions and basic concepts
2nd Week The relationship between microorganisms and sanitation
3rd Week The relationship between microorganisms and sanitation
4th Week Cleaning and cleaning supplies
5th Week Disinfection and disinfectants
6th Week Hygiene and sanitation CIP system in food business
7th Week Points to consider in sanitation practices
8th Week Mid-term Exam
9th Week Personnel hygiene
10th Week Water and air hygiene
11th Week Removal of waste materials
12th Week Quality management systems in the food industry
13th Week HACCP and ISO 22000
14th Week HACCP and ISO 22000
Recommended or Required ReadingKayardı,S., 2005, Gıda Hijyeni ve Sanitasyon.
Tayar. M., 2014, Gıda Endüstrisinde Hijyen ve Sanitasyon.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
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
Individual or group work 14 1 14
Preparation for Final exam 14 1 14
Course hours 14 2 28
Preparation for Midterm exam 7 2 14
Laboratory (including preparation)
Final exam 1 1 1
Homework 1 2 2
Total Work Load74
Total Work Load / 30 (h)2.46
ECTS Credit of the Course2
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4
K1 X X X X
K2 X
K3 X X
K4
K5 X
K6
K7
K8
K9
K10
K11 X X X X
K12
K13