Türkçe | English
MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING
Food Quality Control and Analysis
Course Catalog
http://mackamyo.ktu.edu.tr/
Phone: +90 0462 3777637
MAMYO
MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING / Food Quality Control and Analysis
Katalog Ana Sayfa
  Katalog Ana Sayfa  KTÜ Ana Sayfa   Katalog Ana Sayfa
 
 
MGKT1007Hygiene and Sanitation2+0+0ECTS:3
Year / SemesterFall Semester
Level of CourseShort Cycle
Status Compulsory
DepartmentDEPARTMENT of FOOD PROCESSING
Prerequisites and co-requisitesNone
Mode of Delivery
Contact Hours14 weeks - 2 hours of lectures per week
LecturerÖğr. Gör. Dr Mehtap ER KEMAL
Co-LecturerLecturer Dr. Mehtap ER KEMAL
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
This course aims to provide students with the competence to provide personal hygiene in accordance with the legislation and hygiene rules and to apply the rules of cleaning and disinfection of tools, equipment and businesses in all businesses where food is produced and offered for consumption.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : Distinguish the difference between the concepts of Cleaning, Hygiene, Sanitation and Disinfection.3,5,61
LO - 2 : Select and implement effective sanitation programs according to the variety of product processed in food industry3,5,61
LO - 3 : Establish the relationship between sanitation and contamination sources, development and inactivation methods of microorganisms
LO - 4 : Assess risks affecting food safety
LO - 5 : Recognize the cleaning agents that should be selected according to the chemistry of the dirt and its location.
LO - 6 : Be able to use disinfection methods and choose disinfectant according to the relevant process.
LO - 7 : Introduce sanitation application machines such as CIP, COP
LO - 8 : Ensure personal hygiene
LO - 9 : Select and apply waste removal and pest control methods
LO - 10 : Implement ISO 22000 Food Safety Management System at a basic level
CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome

 
Contents of the Course
Food Industry and Sanitation The Relationship Between Microorganisms and Sanitation Cleaning and Cleaning Agents Disinfection and Disinfectants Cleaning and Disinfection Procedures Sanitation Equipment and Systems Points to Consider in Sanitation Practices Personnel Hygiene in Food Businesses Removal of Waste Materials Fighting Pests Development of Quality Assurance and Sanitation Program
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Food industry and sanitation
 Week 2Relationship between microorganisms and sanitation
 Week 3Personal Hygiene
 Week 4Disinfection and disinfectants
 Week 5Cleaning and disinfection procedures
 Week 6Sanitation equipment and systems
 Week 7Things to consider in sanitation applications
 Week 8Personnel hygiene in food enterprises
 Week 9Midterm Exam
 Week 10Disposal of waste materials
 Week 11Control of pests
 Week 12Development of quality assurance and sanitation program
 Week 13Water hygiene
 Week 14Air hygiene
 Week 15Management and sanitation
 Week 16End-of-term exam
 
Textbook / Material
1Kayaardı S. 2010; Gıda Hijyeni ve Sanitasyon, Sidas Ltd. Şti., ISBN NO: 975-98509-0-7
 
Recommended Reading
1Bulduk s. 2010; Gıda ve Personel Hijyeni, Detay Yayıncılık, ISBN NO: 978-975-8326-71-6
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 9 13.11.2023 1 50
End-of-term exam 16 10.01.2024 1 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 2 14 28
Sınıf dışı çalışma 1 14 14
Arasınav için hazırlık 2 8 16
Arasınav 1 1 1
Dönem sonu sınavı için hazırlık 2 14 28
Dönem sonu sınavı 2 1 2
Total work load89