Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

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
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): Demet Tüzünkan

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:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) "1. Understands hygiene and food hygiene. 2. Knows sanitation practices. "
Skills (Describe as Cognitive and/or Practical Skills.)
  1) "1. Counts the hygiene rules within the scope of food safety. 2. Applies the Haccp rules. 3. Implements sanitation in foods and equipment."
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. Gains competence in hygiene and sanitation among his professional stakeholders. 2. Gains competence in the hygiene rules to be applied during food processing. "

Course Topics

Week Subject
Related Preparation Pekiştirme
1) 1. Hygiene basic concepts 2.Basic concepts of sanitation 3. Quality and quality assurance systems in the food industry 5. Food hygiene, definition and importance 4.Personnel hygiene 6. Business hygiene and its importance 7. Causes of food spoilage 8. The relationship between nutrients and microorganisms 9. Definition and importance of HACCP 10.Packaging diagnostic and packaging materials 11. Hazards affecting food safety and foodborne diseases 12. Hygiene in the kitchen area 13. Hygiene in the food flow process 14. Hygiene in the beverage flow process
References: "1. Bulduk, S. (2018). Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık
2. Koçak, N. (2015). Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Ankara: Detay
Yayıncılık "

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
Ders Öğrenme Kazanımları




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
Quantitative Problem Solving
Group Study / Assignment
Individual Assignment
WEB-based Learning
Practice in Field
Project Preparation
Report Writing
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Thesis Preparation
Field Study
Student Club and Council Activities
Interview and Oral Conversation
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Mapping and marking
Reading maps
Copying textures
Creating a library of materials

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
Report Submission % 0
Bütünleme % 0
Kanaat Notu % 0
Committee % 0
Yazma Ödev Dosyası % 0
Portfolio % 0
Take-Home Exam % 0
Logbook % 0
Discussion % 0
Participation % 0
total % 100
total % 100

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 42
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) 14 14
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 7 14
Preparing for the General Exam 10 20
GENERAL EXAM (Final) 14 14
Take-Home Exam
Total Workload 112
ECTS (30 saat = 1 AKTS ) 3