GIM 558 - Food Business Hygiene and Sanitation

The aim of the course is to give information on hygiene and sanitation in food businesses and to teach the applications in this regard.

The definition and importance of hygiene and sanitation in food workplaces, workplace, tool-material and personnel hygiene, cleaning and disinfection and hygiene inspections in food workplaces are the content of the course.

Bülent Nazlı 2018. Food Hygiene and Sanitation Lecture Notes, İstanbul Sabahattin Zaim University, Department of Food Engineering, Halkalı, İstanbul

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.

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.