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Prerequisite Courses
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Course Level
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Undergraduate
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Mode of delivery
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Face to face
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Course Coordinator
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Dr. Öğr. Üyesi Hatice KAVUNCUOĞLU
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Instructor(s)
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Dr. Öğr. Üyesi Hatice KAVUNCUOĞLU (Bahar)
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Goals
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The aim of this course is to enable students to:
Understand the basic principles of food safety and hygiene,
Identify foodborne biological, chemical, and physical hazards,
Evaluate hygiene and sanitation practices in food businesses,
Analyze the effects of personnel hygiene and behavior on food safety,
Apply HACCP principles.
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Course Content
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This course covers the basic principles of food safety and hygiene, foodborne hazards, and contamination routes. Personal hygiene, sanitation practices, safe food handling, and storage conditions are addressed. In addition, food safety management is examined within the framework of HACCP principles, ISO 22000, and relevant legislation.
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