Vocatıonal School
Cookıng
Course Information
| FOOD SAFETY AND HYGIENE | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| AŞÇ125 | Fall | 2 | 2 | 3 | |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Required |
| Level of Course | Associate |
| Lecturer | Lect. Basak ONCEL |
| Mode of Delivery | Face to Face |
| Suggested Subject | |
| Professional practise ( internship ) | None |
| Objectives of the Course | The aim of this course, to raise awareness of students by providing basic information about safe food production and hygiene applications and to be sensitive about food safety and to provide this sensitivity in the kitchen |
| Contents of the Course | Food safety and basic concepts, importance of food safety, threats affecting food safety, foodborne illnesses, food poisoning and the factors that cause them, necessary prevention techniques in order to prevent such situations, rules of acceptance in purchasing and operating, preparation, storage and service rules , Food preservation methods, hygiene in the kitchen area, personal hygiene, hygiene in food flow process, cleaning and disinfection methods in food enterprises, introduction of sanitation rules and equipments, food safety management systems (HACCP, ISO 22000 |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | Defines the Importance of Safe Food Production. |
| 2 | Recognizes the importance of staff, environment and equipment hygiene in safe food production |
| 3 | Identifies potential risks in food production and conduct risk analysis. |
| 4 | Describes the factors that disturb food safety |
| 5 | Describes the physical, chemical and microbiological factors that cause food spoilage. |
| 6 | Defines the hygiene and sanitation rules in the kitchen. |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | The Importance of Food Safety and Basic Concepts | Lecture, discussion, presentation |
| 2 | Hygiene and Sanitation | Lecture, discussion, presentation |
| 3 | Disinfection and Disinfectants | Lecture, discussion, presentation |
| 4 | Pasteurization and Sterilization Methods | Lecture, discussion, presentation |
| 5 | Personal Hygiene | Lecture, discussion, presentation |
| 6 | Working Environment Hygiene | Lecture, discussion, presentation |
| 7 | Equipment Hygiene | Lecture, discussion, presentation |
| 8 | Mid-term Exam | Written Examination |
| 9 | Considerations in Food Purchasing and Food Storage Systems (Dry Storage, Cold Storage) | Lecture, discussion, presentation |
| 10 | Considerations in Food Preparation | Lecture, discussion, presentation |
| 11 | Considerations in Presentation and Service | Lecture, discussion, presentation |
| 12 | Physical, Chemical and Microbiological Factors Causing Food Spoilage | Lecture, discussion, presentation |
| 13 | Foodborne Illness and Food Poisoning | Lecture, discussion, presentation |
| 14 | Food Preservation Methods | Lecture, discussion, presentation |
| 15 | Food Safety Legislation and Quality Assurance Systems (Food Codex, HACCP, ISO 22000) | Lecture, discussion, presentation |
| 16 | Final Exam | Written Examination |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | Prof. Dr. Sıdıka BULDUK, Gıda ve Personel Hijyeni, Detay Yayıncılık, 2013 | ||
| 2 | Prof.Dr. Sıdıka BULDUK,Beslenme İlkeleri ve Mönü Planlama,Delta Yayıncılık,2013 |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | Defines the Importance of Safe Food Production. | 4͵5͵6͵7͵8 | 1͵2 |
| 2 | Recognizes the importance of staff, environment and equipment hygiene in safe food production | 4͵5͵6͵7͵8 | 1͵2 |
| 3 | Identifies potential risks in food production and conduct risk analysis. | 4͵5͵6͵7͵8 | 1͵2 |
| 4 | Describes the factors that disturb food safety | 4͵5͵6͵7͵8 | 1͵2 |
| 5 | Describes the physical, chemical and microbiological factors that cause food spoilage. | 4͵5͵6͵7͵8 | 1͵2 |
| 6 | Defines the hygiene and sanitation rules in the kitchen. | 4͵5͵6͵7͵8 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 4 | 56 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 2 | 28 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 1 | 1 |
| 8 | Midterm Exam | 1 | 1 | 1 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 1 | 1 | 1 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 1 | 1 | 1 |
| 16 | Final Exam | 1 | 1 | 1 |
| 89 | ||||