Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-407HYGIENE AND SANITATIONCompulsory473
Level of Course Unit
First Cycle
Objectives of the Course
Understanding of the main contamination sources of microorganisms in foods, Understanding the importance of microorganisms in the food industry, microbiological control methods comparison and evaluation of teaching and teaching methods of control. Business Administration to provide information about hygiene. Water hygiene, air hygiene, personal hygiene and to inform about the hygiene of equipment to provide information about cleaning and disinfection methods. To understand the methods of war Dezensektidasyon and mice. To understand the HACCP system
Name of Lecturer(s)
Öğr. Gör. Dr. Tuğçe Kalefetoğlu MACAR
Learning Outcomes
1Learn the basic concepts and establishes the relationship between micro-organisms in food, in which the main kaynakalardan transmission of microorganisms in foods knows that.
2Food, hygiene and staff knows the business, has information about personnel hygiene.
3Cleaning and disinfection process
4Detergents and disinfectants
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
The definition and importance of hygiene and sanitation; The importance of microorganisms in the food industry; Building hygiene; Water hygiene; Air hygiene; Cleaning and disinfection of food businesses; Dezensektidasyon; Milk hygiene; Meat hygiene; Fruit and vegetable hygiene; Poultry and Egg hygiene.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The definition and importance of hygiene and sanitation. The main sources of food contaminated by microorganisms. The main sources of bacteria types. Source of pathogenic bacteria in foodstuffs. The development of microflora in foods.
2The importance of microorganisms in the food industry. Food establishments, microbiological control methods. Comparison and evaluation of microbiological control methods.
3Building hygiene, Materials and equipment hygiene, Personnel hygiene
4Water hygiene. The importance of water. Water requirement. Water species found in nature. Water pollution. Water purification (chlorine disinfection, ozone disinfection, disinfection by heat treatment, disinfection with ultraviolet light, disinfection with potassium permanganate, iodine disinfection)
5The physical properties of water. Chemical properties of water. Microbiological properties of water. Physical analysis of the water. Chemical analysis of water. Microbiological analysis of water. Evaluate the results of laboratory analysis of water
6Air hygiene. Air pollution physically. Chemical pollution in the air. Microbial contamination of the air. Cleaning the air. Self-cleaning of the air. Physical and chemical pollution in the air. Microbiological control of the air.
7Cleaning and disinfection of food businesses. Cleaning methods (hand hygiene, cleaning method of the COP, CIP cleaning system). Dirt and types. Detergents. Disinfectants
8Midterm examination
9Dezensektidasyon. Dezensektidasyon methods. Mice battle.And waste materials are now being taken to make them harmless.
10HACCP system.
11Milk hygiene
12Meat hygiene
13Fruit and vegetable hygiene
14Poultry and Egg hygiene
15Poultry and Egg hygiene
16Final exam
Recommended or Required Reading
course notes
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination133
Final Examination133
Attending Lectures14342
Individual Study for Mid term Examination12020
Individual Study for Final Examination12020
TOTAL WORKLOAD (hours)88
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 3      
LO2 3      
LO3 3      
LO4 3      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr