| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGM3062016959 | FOOD PLANT SANİTATİON | Compulsory | 3 | 6 | 2 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To evaluate the basic principles of food hygiene in the food industry business. Ensure food safety in food processing plants. Hygienic practices, provide information on HACCP and ISO 22000. |
| Name of Lecturer(s) |
| Doç. Dr. Zekai TARAKÇI |
| Learning Outcomes |
| 1 | Pathogens in food hygiene and learning relationships | | 2 | Understanding the principles of hygiene in food production to provide | | 3 | Understanding of GMP and HACCP systems |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Specify the relationship between the importance of sanitation and sanitation micro-organisms in the food industry. HACCP (Hazard Analysis and Critical Control Points system) to enter. A variety of sanitation practices in food processing, cleaning compounds, sanitizier and provide information on waste management. |
| Weekly Detailed Course Contents |
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| 1 | The importance of hygiene and sanitation, the definition, relationships with microorganisms
| | | | 2 | Sources of food contamination and personal hygiene
| | | | 3 | Dirt or debris characteristics in food industry, surface-active mechanism
| | | | 4 | Cleaning agents
| | | | 5 | Cleaning methods
| | | | 6 | Biofilms
| | | | 7 | Disinfectant
| | | | 8 | Midterm Exam
| | | | 9 | Methods of sterilization
| | | | 10 | An effective design tools and equipment for sanitation
| | | | 11 | An effective design and selection of tools and equipment for sanitation
| | | | 12 | Water and air sanitation | | | | 13 | Pest and animal control | | | | 14 | Waste and water treatment methods | | | | 15 | GMP ve HACCP kriterleri | | | | 16 | Final | | |
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| Recommended or Required Reading |
| 1. Norman G. Marriott, 1999. Principles of Food Sanitation, 4th ed., Academic Press
2. John A. Troller, 1993. Sanitation in Food Processing, Academic Press |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 4 | 2 | 8 |
| Discussion | 4 | 5 | 20 |
| Question-Answer | 4 | 4 | 16 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 5 | 5 |
| Individual Study for Final Examination | 1 | 5 | 5 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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