Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
To teach hygiene concept, projection of plant in view of hygiene and application of hygiene rules effectively.
Course Content
Hygiene and sanitation concept and their importance for food industry, contamination sources and prevention of contamination, cleaning and sanitizing applications, staff hygiene, cleaning materials, sanitizing agents, insect control, properties of water used in food industry and disinfection
Required Resources
Food Hygiene and Sanitation Lecture Notes, Prof.Dr. BÜlent NAZLI
Recommended Resources
Occupational Hygiene Prof.Dr.Ahmet YÜCEL
Explanations
1. Exam dates are as announced in the syllabus. Make-up exams will be given for exams that are not taken within the framework of excuses accepted according to IZU regulations.
2. Final exam covers topics covered throughout the semester. Final exam date, time and place will be announced by the Institute.
Rules
1. Attendance: According to the regulation, if a student does not attend 30% of the total course time, he / she gets absent from the course (DZ) and fails.
2. Arriving Late: You are expected not only to come to the class, but also to attend classes on time. Please note that late arrival to 3 classes will count as 1 complete absenteeism. Arriving late to class is defined as: The instructor takes the class attendance and attends the lesson after the first 10 minutes of the lesson.
3. Getting Help: It is important for your education to ask your questions about the lesson and learn the subject on time during the lesson or during the meeting hours. We recommend that our students seek assistance when necessary.
4. Academic honesty: You are expected to have your own efforts and work in the studies that will be the subject of the course grade. In immoral situations such as plagiarism, copying, disciplinary investigation is opened in accordance with the relevant regulation of IZU and you are subject to the necessary penal sanctions.
Course Learning Outcomes
- Student knows the importance of hygiene rules applied in food industry.
- Student knows the principles of sanitation applied in food industry.
- Student knows the importance of food safety systems.
- To define the basic concepts of student hygiene and sanitation
- Students will have information about water, equipment, workplace and food hygiene.
- To gain understanding on hygiene concept, projection of plant in view of hygiene and application of hygiene rules effectively.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 2 | 28 |
| Midterm | 1 | 2 | 2 |
| Quiz | 2 | 1 | 2 |
| Assignment | 1 | 20 | 20 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction, Nutrition and Nutrients, General Food Hygiene, Food Hygiene and Its Importance, | Introduction, Nutrition and Nutrients, General Food Hygiene, Food Hygiene and Its Importance, |
| 2 | nfections in Foods, Hazardous Ingredients and Ingredients, Physical Ingredients, Chemical-Based Ingredients, | nfections in Foods, Hazardous Ingredients and Ingredients, Physical Ingredients, Chemical-Based Ingredients, |
| 3 | Special Food Hygiene, | Special Food Hygiene, |
| 4 | Meat and Meat Products Hygiene | Meat and Meat Products Hygiene |
| 5 | Milk and Dairy Products Hygiene | Milk and Dairy Products Hygiene |
| 6 | Poultry Meat and Egg Hygiene, | Poultry Meat and Egg Hygiene, |
| 7 | Aquaculture Hygiene, | Aquaculture Hygiene, |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Fruit and Vegetable Hygiene | Fruit and Vegetable Hygiene |
| 10 | Food Sanitation and Its Importance, | Food Sanitation and Its Importance, |
| 11 | Factors affecting the viability and development of microorganisms in foods, internal factors, structure and composition of food, water activity (Aw), | Factors affecting the viability and development of microorganisms in foods, internal factors, structure and composition of food, water activity (Aw), |
| 12 | pH, Redox Potential (Eh), External Factors, Temperature, Atmospheric Effects, Interaction Parameters and Inhibitory Compounds, Technological Factors, High Heat Applications, Low Heat Applications, Non-Thermal Methods, | pH, Redox Potential (Eh), External Factors, Temperature, Atmospheric Effects, Interaction Parameters and Inhibitory Compounds, Technological Factors, High Heat Applications, Low Heat Applications, Non-Thermal Methods, |
| 13 | Drying And Densification, Irradiation, Packaging, Chemical Applications, | Drying And Densification, Irradiation, Packaging, Chemical Applications, |
| 14 | Hygiene and Sanitation in Food Industry, Workplace and Personnel Hygiene, | Hygiene and Sanitation in Food Industry, Workplace and Personnel Hygiene, |
| 15 | Cleaning and Disinfection, Hygiene Controls in Food Industry | Cleaning and Disinfection, Hygiene Controls in Food Industry |
| 16 | Final Sınavı | Final Sınavı |