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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 212FOOD AND PERSONAL HYGIENE3 + 04th Semester5,5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective This course informs students about food poisoning and hygiene than hotel and restaurant establishments should one be healthy and safe foods.
Course Content DEFINITION AND IMPORTANCE OF HYGIENE, bacteria, yeasts, molds, virus INFORMATION, injured, Pathogen microorganisms DEVELOPMENT ENVIRONMENTS AND THEIR INFORMATION, pathogenic bacteria to the food CROSSING, control of food poisoning and the development DESCRIPTION OF BACTERIA, FOOD, BUILDING, AIR , WATER, PERSONAL HYGIENE AND RELATED INFORMATION.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1DefinitionAnd the knows about the importance of hygiene.
2Knows the rules of hygiene for foodstuffs.
3Knows the rules of hygiene for staff.
4Failure to comply with food hygiene And the personnel problems that may arise in enterprises knows.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 001554522555411 1555
LO 002554522555411 1555
LO 003554522555411 1555
LO 004554522555411 1555
Sub Total20201620882020201644 4202020
Contribution55452255541101555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)11313
Mid-terms166
Final examination11212
Presentation / Seminar Preparation71070
Total Work Load

ECTS Credit of the Course






143

5,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Spring1HANDE MUTLU ÖZTÜRK
Details 2018-2019 Spring1HANDE MUTLU ÖZTÜRK
Details 2017-2018 Spring1HANDE MUTLU ÖZTÜRK
Details 2016-2017 Spring1HANDE MUTLU ÖZTÜRK
Details 2015-2016 Spring1HANDE MUTLU ÖZTÜRK
Details 2014-2015 Spring1HANDE MUTLU ÖZTÜRK
Details 2013-2014 Spring1HANDE MUTLU ÖZTÜRK
Details 2012-2013 Spring1HANDE MUTLU ÖZTÜRK
Details 2011-2012 Spring1HANDE MUTLU ÖZTÜRK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 212 FOOD AND PERSONAL HYGIENE 3 + 0 1 Turkish 2019-2020 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr Course location is not specified. %70
Goals This course informs students about food poisoning and hygiene than hotel and restaurant establishments should one be healthy and safe foods.
Content DEFINITION AND IMPORTANCE OF HYGIENE, bacteria, yeasts, molds, virus INFORMATION, injured, Pathogen microorganisms DEVELOPMENT ENVIRONMENTS AND THEIR INFORMATION, pathogenic bacteria to the food CROSSING, control of food poisoning and the development DESCRIPTION OF BACTERIA, FOOD, BUILDING, AIR , WATER, PERSONAL HYGIENE AND RELATED INFORMATION.
Topics
WeeksTopics
1 Definition and importance of hygiene, definition and importance of sanitation, the importance of hygiene in catering, relationship between hygiene and sanitation in catering.
2 Industrial pollution and global pollution.
3 Food spoilage, spoilage agents, bacteria, molds, yeasts and viruses.
4 The location and quantity of microorganisms, nutrients and reasons of rising of diseases that microorganisms causes.
5 The purchase of food hygiene, food hygiene in the storage.
6 Hygiene in preparing and cooking food
7 Hygiene of food to be served, the World Health Organizations Guidelines for the preparation of safe food
8 The rules need to be taken to protect them from disease prevent food from biological, physical and chemical pollution to reach consumers in a healthy way.
9 Important microorganisms that occur during cryopreservation of nutrients
10 Employee hygiene and training, employee hygiene education, the points of employee hygiene to take into considerations
11 Mouth, nose, hair, feces and clothes, hands and hygienic hand washing, hand care. Transmission paths from staff
12 Behavior in terms of hygiene in food to be avoided, causes and recommendations.
13 behaviors to be avoided in terms of hygiene of kitchen utensils and principles to be followed
14 Workplace hygiene rules to be considered
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes