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
PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

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