| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Hygiene Sanitation | ASC1105 | 1. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | |
| Course Coordinator |
Lect. Yeter ŞANLI |
| Instructor(s) |
Yeter ŞANLI |
| Assistants | |
| Goals | The aim of this course is to raise students' awareness by providing basic information about safe food production and hygiene practices, to ensure that they are sensitive about food safety and to apply this sensitivity in the kitchen. |
| Course Content | Definition and importance of hygiene. Definition and importance of sanitation. The importance of hygiene in mass feeding systems. Industrial pollution and universal pollution. Causes of food spoilage. Places and quantities of microorganisms. Reasons for the proliferation of diseases caused by microorganisms in foods. Types of food infection and poisoning. Hygiene that must be applied in purchasing, preparing, cooking, storing and serving food. Guidelines of the World Health Organization. Rules to be followed to protect from diseases. Personnel hygiene and training. Mouth, nose, hair, clothes, hands and hygienic hand washing, hand care. Routes of transmission from personnel. Behaviors that should be avoided in terms of food hygiene. Kitchen, tools and equipment hygiene. |
| Learning Outcomes |
- Definition and importance of hygiene. Definition and importance of sanitation. The importance of hygiene in mass feeding systems. Industrial pollution and universal pollution. Causes of food spoilage. Places and quantities of microorganisms. Reasons for the proliferation of diseases caused by microorganisms in foods. Types of food infection and poisoning. Hygiene that must be applied in purchasing, preparing, cooking, storing and serving food. Guidelines of the World Health Organization. Rules to be followed to protect from diseases. Personnel hygiene and training. Mouth, nose, hair, clothes, hands and hygienic hand washing, hand care. Routes of transmission from personnel. Behaviors that should be avoided in terms of food hygiene. Kitchen, tools and equipment hygiene. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | General information about hygiene, microorganisms, bacteria, cleaning and disinfection | Verbal Expression Visual Presentation Course Hours Research Other Activities Preparation, After Class Study |
| 2. Week | . | Preparation, After Class Study Course Hours Research Other Activities Visual Presentation Verbal Expression |
| 3. Week | . | Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research |
| 4. Week | . | Other Activities Verbal Expression Research Course Hours Visual Presentation Preparation, After Class Study |
| 5. Week | . | Preparation, After Class Study Course Hours Other Activities Visual Presentation Verbal Expression Research |
| 6. Week | . | Preparation, After Class Study Verbal Expression Other Activities Visual Presentation Course Hours Research |
| 7. Week | . | Course Hours Preparation, After Class Study Other Activities Visual Presentation Verbal Expression Research |
| 8. Week | . | Other Activities Visual Presentation Verbal Expression Course Hours Preparation, After Class Study Research |
| 9. Week | . | Preparation, After Class Study Course Hours Other Activities Verbal Expression Research Visual Presentation |
| 10. Week | . | Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research |
| 11. Week | . | Visual Presentation Course Hours Preparation, After Class Study Research Other Activities Verbal Expression |
| 12. Week | . | Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities |
| 13. Week | . | Research Visual Presentation Other Activities Course Hours Preparation, After Class Study Verbal Expression |
| 14. Week | . | Research Verbal Expression Other Activities Preparation, After Class Study Visual Presentation Course Hours |
| 15. Week | . | Research Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study |
| Prof. Dr. Mustafa Tayar, Hijyen ve Sanitasyon, Anadolu Üniversitesi 2015 |
| Program Requirements | Contribution Level | DK1 | Measurement Method |
|---|---|---|---|
| PY1 | 0 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
