DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210002009

Ders İsmi:

Food Hygiene and Sanitation

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2		2	4

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Dr.Öğr.Üyesi Bilge Nur ÇÖL ÇETİNKAYA

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

The aim of this course is to raise awareness of students by giving basic information about safe food production and hygiene practices, to be sensitive about food safety and to apply this sensitivity in the kitchen.

Course Content:

Food safety and its basic concepts, importance of beain safety, dangers affecting food safety, food-borne diseases, food poisoning and the factors that cause them, necessary protection techniques to prevent such situations, purchase and acceptance rules, preparation, storage and service rules , food preservation methods, hygiene in the kitchen area, personnel hygiene, hygiene in the food flow process, cleaning and disinfection methods in food businesses, sanitation rules and introduction of equipment.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Defines the Importance of Safe Food Production.
2) Relate the importance of personnel, environment and equipment hygiene in safe food production.
3) Identify potential risks in food production and perform risk analysis.
4) Explain the factors that impair food safety.
5) Defines the physical, chemical and microbiological factors that cause food spoilage.
6) Defines hygiene and sanitation rules in the kitchen.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Importance of Food Safety and Basic Concepts	PPT prepared for the lesson
2)	Hygiene and Sanitation	PPT prepared for the lesson
3)	Disinfection and Disinfectants	PPT prepared for the lesson
4)	Pasteurization and Sterilization Methods	PPT prepared for the lesson
5)	Personnel Hygiene	PPT prepared for the lesson
6)	Work Environment Hygiene	PPT prepared for the lesson
7)	Equipment Hygiene	PPT prepared for the lesson
8)	Midterm exam	Midterm Exam
9)	Considerations for Food Purchasing and Food Storage Systems (Dry Storage, Cold Storage)	PPT prepared for the lesson
10)	Points to Consider in Presentation and Service	PPT prepared for the lesson
11)	Physical, Chemical and Microbiological Factors Causing Food Deterioration	PPT prepared for the lesson
12)	Foodborne Diseases and Poisonings	PPT prepared for the lesson
13)	Food Preservation Methods	PPT prepared for the lesson
14)	Food Safety Legislation and Quality Assurance Systems (Food Codex, HACCP, ISO 22000)	PPT prepared for the lesson
15)	General evaluation	PPT prepared for the lesson
16)	Final exam	Final exam

Sources

Course Notes / Textbooks:	Ders için hazırlanan PPT
References:	Ders Notları

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.	3
2)	Takes at least two out-of-field courses in training programs.
3)	Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4)	Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	2
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	3
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.	1
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	1
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	4

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course
Okuma
Soru cevap/ Tartışma
Örnek olay çalışması

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Semester Final Exam	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	30	3	90
Midterms	1	2	2
Final	1	2	2
Total Workload			122