Hygiene and Sanitation In Food Industry
Food Technology
Vocational School of Izmit
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Hygiene and Sanitation In Food Industry | GTP108 | Compulsory | Associate degree | 1 | Spring | 3 |
Name of Lecturer(s)
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Define hygiene and sanitation terms.
2) Discuss the importance of hygiene and sanitation in food sector.
3) Give examples of food-borne health risks and contamination sources.
4) Describe control of contamination sources.
5) Explain the importance of personnel, plant, equipment, air and water hygiene in food plants.
6) Explain the control methods of insects, rodents etc.
7) Explain the importance and methods of cleanup and disinfection in food plants.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | High | High | No relation | Low | Low | Low | High | |
| 2 | High | Middle | Low | Low | No relation | No relation | High | |
| 3 | High | High | No relation | No relation | Low | Low | High | |
| 4 | High | High | Low | Middle | Low | Low | High | |
| 5 | High | High | No relation | Middle | No relation | No relation | High | |
| 6 | High | Low | No relation | Low | No relation | Low | High | |
| 7 | High | Middle | No relation | No relation | No relation | No relation | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
No
Course Contents
This course includes definition of hygiene and sanitation, important factors for food hygiene and sanitation (building, equipments, air, personal hygiene, etc.) and effect of sanitation processes on food quality, classification and properties of detergents and disinfectants, hygiene and sanitation applications, microbiological controls, importance of water used in food enterprises and water hygiene.
Weekly Schedule
1) Definition of hygiene and sanitation2) Food borne health risks, contamination sources
3) Significance of plant location , Plant design and sanitation.
4) Sanitation of equipments and air.
5) Properties of water used in food industry and methods of water disinfection.
6) Staff hygiene and education.
7) Control of insects and rodents in food plants.
8) Midterm examination/Assessment
9) Definition of cleaning and disinfection in food plant.
10) Cleaning methods , detergents and dirt types in food plants.
11) Disinfection methods and disinfectants.
12) Disinfectants used in food plants.
13) CIP (Clean-in-place) , Advantages and disadvantages of CIP (Clean-in-place).
14) COP (Clean-out-place) , Advantages and disadvantages of COP (Clean-out-place).
15) Legislation about hygiene and sanitation.
16) Final examination
Recommended or Required Reading
1- Gıda Hijyeni ve Sanitasyon. Prof.Dr. Sema KAYAARDI. Celal Bayar Üniv. Müh. Fak. Gıda Müh. Böl. Manisa,2010. ISBN:975-98509-0-7
2- Hijyen–Sanitasyon: Endüstriyel ve Evsel Uygulamaları. R. Şeminur Topal. Taç Ofset Matbaası. İstanbul, 2008. ISBN 978-975-94975-6-9
3- İşletme Hijyeni ve Sanitasyonu. Ahmet YÜCEL ve Tülay ÖZCAN YILSAY. Uludağ Üniv. Ziraat Fakültesi Ders Notları No:36, Bursa, 2004.
4- Süt Endüstrisinde Sanitasyon. ATAMER, M., Ankara Üniv. Zir. Fak. Yayın No: 1464 Ders Kitabı: 434, Ankara, 1996.
5- Ders sırasında verilecektir.
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required