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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