FOOD SAFETY AND HACCP

NUT540

Course Code: NUT540
Semester: -
Theory+Practice: 1 + 3
ECTS: 5

Course Type

Elective Course

Course Level

Master's Degree With Thesis

Year of Study

Semester

ECTS

Name of Lecturer(s)

Assistant Professor İrem Olcay Eminsoy

Learning Outcomes

At the end of this course, the students;

Were in commercial food service systems
Demonstrate the knowledge of the principles and practices of Hygiene and HACCP and the hygienic risks at the food service institutions
Gain the skills and behavior of the implementation and management of the HACCP system
Were an important member of the HACCP team.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

To teach the principles of food microbiology, important food borne diseases and applied measures for the prevention of food borne diseases and other microbiological problems and also Hazard Analysis Critical Control Point (HACCP) system.

Course Contents

WEEK	TOPICS
1^st Week	Basic principle of microbiology
2^nd Week	Food-borne hazards
3^rd Week	Food-borne hazards
4^th Week	Food-borne hazards
5^th Week	Food-borne hazards
6^th Week	Food-borne hazards
7^th Week	Food spoilage
8^th Week	Cleaning and disinfection
9^th Week	Personal hygiene
10^th Week	Midterm
11^th Week	Pre-requisite programs
12^th Week	Pre-requisite programs
13^th Week	Institution visiting
14^th Week	General evaluation

Recommended or Required Reading

Food hygiene, microbiology and HACCP, An Aspen Publication, Gaithersburg, 2000.
Food poisoning and food hygiene, Arnold, London,1997.
Managing food hygiene, The Macmillan Press Ltd., Houndmills,1991.
Marriott N G, Essentials of Food Sanitation International Thomson Publishing, Chapman&Hall, USA, 1997.

Planned Learning Activities and Teaching Methods

Discussion
Lecture
Questions/Answers
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	20
Quiz	1	10
Project	1	15
Other	1	10
Total(%)		55
Contribution of In-term Studies to Overall Grade(%)		55
Contribution of Final Examination to Overall Grade(%)		45
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	2	2
Preparation for Quiz
Individual or group work	14	2	28
Preparation for Final exam	1	20	20
Course hours	3	3	9
Preparation for Midterm exam	1	8	8
Laboratory (including preparation)	11	3	33
Final exam	1	1	1
Homework	4	12	48
Total Work Load			149
Total Work Load / 30 (h)			4.96
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4
K1	X	X	X	X
K2
K3	X	X	X	X
K4
K5	X	X	X	X
K6
K7	X	X	X	X
K8
K9