Graduate Education Institute · Food Engineering · Master
Course Objective
To have knowledge about the removal of microorganisms that threaten human health and the protection of healthy environment.
Course Content
To have knowledge about the removal of microorganisms that threaten human health and the protection of healthy environment.
Required Resources
Bülent Nazlı 2018. Food Hygiene and Sanitation Lecture Notes, İstanbul Sabahattin Zaim University, Department of Food Engineering, Halkalı, İstanbul
Explanations
1. Exam dates are as announced in the table. 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
- To inform the students taking graduate education about the concept of hygiene in food establishments, to inform about what should be done for hygienic design of both food and factory
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 | 0 | 0 | 0 |
| Assignment | 1 | 10 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | General Hygiene Information | Lecture notes |
| 2 | Hygienic Design in Food Business | Lecture notes |
| 3 | Food Hygiene and Sanitation | Lecture notes |
| 4 | Prevention of Microbiological Hazards in Foods | Lecture notes |
| 5 | Workplace Hygiene | Lecture notes |
| 6 | Tool and Material Hygiene | Lecture Notes |
| 7 | Personal Hygiene | Lecture Notes |
| 8 | MIDTERM | MIDTERM |
| 9 | Sanitation Applications in Food Business | Lecture Notes |
| 10 | Cleaning and Disinfection | Lecture Notes |
| 11 | Physical and Chemical Cleaning | Lecture Notes |
| 12 | Microbiological Cleaning (Disinfection) | Lecture Notes |
| 13 | Detergents and Disinfectants Used in the Food Industry | Lecture Notes |
| 14 | Hygiene Inspections in Food Businesses | Lecture Notes |