PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 482	PLANT SANITATION AND FOOD SAFETY	2 + 2	8th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Food hygiene and sanitation is an important issue in food industry. Therefore, many plants are searching for biological, chemical and physical risks prevention methods. This course aims reduction and elimination of risk factors in food industry. Students are expected to learn the applications of food hygiene and sanitation practices.
Course Content	Definition of hygiene and sanitation, importance of hygiene and sanitation in food industry, microorganisms and sanitation, microbial contaminations of foods, other contamination sources, detergents, cleaning, disinfections and disinfectants, personel hygiene, instrument and equipment hygiene, water and air sanitation, plant organization and hygiene, prevents from insects and rodents, sanitation waste and environmental problems, legislation about sanitation.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Define the hygiene and sanitation concept, importance of hygiene and sanitation in food industry
2	Know the pathogenic and saprophytic microorganisms
3	Prevent the food poisonings, and take the precautions
4	Know the chemical and physical contaminants, and have information about the health risks they cause
5	Have information about the cleaning what and how will do in food industry
6	Decide the disinfection method according to area of the food industry
7	Have information about the important insects and rodents, and apply the precautions for food industry
8	To have ability to determine the effectiveness of cleaning and disinfection and learn the related legislation rules
9	Eliminate the sanitation wastes and environmental problems

COURSE'S CONTRIBUTION TO PROGRAM

Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	4	56
Mid-terms	3	2	6
Final examination	14	3	42
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 482	PLANT SANITATION AND FOOD SAFETY	2 + 2	1	Turkish	2022-2023 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. RAMAZAN GÖKÇE	rgokce@pau.edu.tr		MUH A0112 MUH A0210	%80 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)

Goals		Food hygiene and sanitation is an important issue in food industry. Therefore, many plants are searching for biological, chemical and physical risks prevention methods. This course aims reduction and elimination of risk factors in food industry. Students are expected to learn the applications of food hygiene and sanitation practices.
Content		Definition of hygiene and sanitation, importance of hygiene and sanitation in food industry, microorganisms and sanitation, microbial contaminations of foods, other contamination sources, detergents, cleaning, disinfections and disinfectants, personel hygiene, instrument and equipment hygiene, water and air sanitation, plant organization and hygiene, prevents from insects and rodents, sanitation waste and environmental problems, legislation about sanitation.

Topics

Weeks	Topics
1	Hygiene and Sanitation for Food Industry
2	Pathogen and Saprofite Microorganism in Food Industry
3	Food Poisoning and some Effective Pathogen Microorganisms in Food Poisoning
4	Chemical and Physical Health Risks
5	Microbiological and Chemical Risks and Their Preventive Methods
6	To Cean and Cleaning Methods in Food Industry I
7	To Cean and Cleaning Methods in Food Industry II
8	Detergents and Detergents Interactions
9	Disinfection and Disinfection Methods in Food Industry
10	Disinfections and Their Aplication Methods
11	Air and Water Hygiene
12	Pests and Pest Control in Food Industry
13	Quality Control for Sanitation
14	Waste and Waste Control in Food Industry

Materials

Materials are not specified.

Resources

Resources	Resources Language
Türkdoğan, O. Bilimsel Değerlendirme ve Araştırma Metodolojisi, Milli Eğitim Bakanlığı yayınları No: 869, 1989, İstanbul.	Türkçe
1. Erol, İ. 2007. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, Ankara	Türkçe
1. Erol, İ. 2007. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, Ankara	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student