General Information about the Course

Course Code:	GMS103
Course Title:	Food Hygiene and Sanitation
Course Semester:	6. Semester / Spring
Course Credits:	Theoretical Practical Credit ECTS 3 0 3 3
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Non-Departmental Elective
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Assist. Prof. Heysem Suat BATU
Course Assistants:

Purpose and content of the course

Course Objectives:	To comprehend food hygiene and sanitation practices.
Course Objective:	To know the principles of HACCP. To understand the rules of hygiene in food. Knowing about sanitation. To know the causes of food spoilage. To understand the definition of packaging and to know the packaging materials. To know food borne diseases. Knowing hygiene in food and beverage flow.
Mode of Delivery:	Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) 1. Masters basic information about hygiene and sanitation. 2. Masters hygiene and sanitation practices. 3. Recognizes disease-causing spoilage in foods. 4. Recognizes all tools, equipment and materials to be used in hygiene and sanitation.

Skills (Describe as Cognitive and/or Practical Skills.)

1) 1. Can easily implement hygiene and sanitation practices in professional areas.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) 1. Process information 2. Analysis and reporting

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Basic Concepts and Approaches
2)	Hygienic Cleaning Practices and Substances Used
3)	Personal Hygiene Practices
4)	Provision of Clean Water and Sanitation-I
5)	Provision of Clean Water and Sanitation-II
6)	Food Hygiene-I
7)	Food Hygiene-II
8)	Midterm Exam
9)	Communal Living Environments and Hygiene-I
10)	Communal Living Environments and Hygiene-II
11)	Workplace Hygiene
12)	Hygiene in Special Topics-I
13)	Hygiene in Special Topics-II
14)	Health and Safety in Accommodation, Food and Beverage Workplaces
15)	Foodborne Poisoning and Precautions to Take
16)	Final Exam
References: Bulduk, S. (2018). Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık. Koçak, N. (2015). Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık. Marriott, N. G., Gravani, R. B., & Schilling, M. W. (2006). Principles of food sanitation (Vol. 22). USA: Springer. Kamboj, S., Gupta, N., Bandral, J. D., Gandotra, G., & Anjum, N. (2020). Food safety and hygiene: A review. International journal of chemical studies, 8(2), 358-368. Marriott, N. G., & Robertson, G. (1997). Essentials of food sanitation. Springer Science & Business Media.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) Absorbs concepts related to all sub-fields of psychology (Clinical Psychology, Developmental Psychology, Industrial-Organizational Psychology, Health Psychology, Forensic Psychology, Learning Psychology, Social Psychology, Neuropsychology, Sports Psychology, etc.).
2) Explains the theories of psychology and human behavior based on theoretical foundations.
3) Explains the substructures of human and animal cognitive processes in the nervous system.
4) Conducts independent research within the framework of scientific principles.
5) Examines the emergence of psychology as a discipline, its development, and the process of decomposition into sub-fields in a historical perspective.
6) Applies the basic principles of psychological assessment.
7) Comprehends the cognitive, emotional and behavioral characteristics of people in working life.
8) Conducts scientific research for problems related to the subjects he/she is interested in.
9) Applies group dynamics and techniques that form the basis of the human-to-human communication process.
10) Learns contemporary information-processing and professional devices.
11) Evaluates human behavior in society in both ordinary and extraordinary situations.
12) Transforms the basic ethics, principles, values and rules of psychology into behavior.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	1	5
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	21
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	14	42
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		112
ECTS (30 saat = 1 AKTS )		3