Hygiene and Sanitation In Seafood Industry
Fisheries
Institute of Natural and Applied Sciences
Second Cycle (Master'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 Seafood Industry | SUR544 | Elective | Master's degree | 1 | Spring | 8 |
Name of Lecturer(s)
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Nur DEDE
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 | ||
| Learning Outcomes | |||||||
| 1 | Low | High | Middle | High | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | No relation | No relation | No relation | No relation | No relation | No relation | |
| 6 | No relation | No relation | No relation | No relation | No relation | No relation | |
| 7 | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Plant Hygiene, staff hygiene
Weekly Schedule
1) Definition of hygiene and sanitation2) Food borne health risks, contamination sources
3) Significance of seafood processing plant location , Plant design and sanitation
4) Sanitation of equipments and air
5) Properties of water used in seafood processing industry and methods of water disinfection
6) Presentations
7) Staff hygiene and education
8) Control of insects and rodents in food plants
9) Midterm
10) Definition of cleaning and disinfection in food plant 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
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Self Study
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
70% |
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Contribution of Final Examination to Course Grade |
30% |
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Total | 100% | ||||||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required