Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
Employees are not confronted with risks in business life and problems with health problems arise from occasional disasters and sometimes even fatal events. Occupational Health and Safety The Occupational Health and Safety has been made more sound and safe for the business environment with the Directorate General. With the Law No. 6331, the responsibility of the occupational safety of enterprises has become difficult. A risk analysis can be carried out on the employees and workers, occupational safety and security, occupational safety and security, occupational safety and security, occupational safety and security.
Course Content
İş güvenliğinin tanımı, önemi ve amacı, iş güvenliğinin temel prensipleri, meslek hastalıkları, iş hijyeni, çalışma ortamı, ergonomi, risk etmenleri, kişisel koruyucu donanımlar, yasal düzenlemeler
Course Learning Outcomes
- To gain the ability to adapt concepts to the daily life.
- To understand and apply the concept of occupational health and safety
- Gain the ability to examine the effectiveness and efficiency of occupational safety in managerial processes
- Occupational Health and Safety Rules and Regulations, OHS Policy, Physical Risk Factors and Working Environment Surveillance, Chemical Risk Factors and Prevention Ways, Biological Risk Factors, Risk Analysis Application
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 0 | 0 | 0 |
| Out of Class Study Period | 0 | 0 | 0 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 0 | 0 | 0 |
Course Schedule
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