Lesson plan / FOOD HYGIENE AND SAFETY

Lesson Information

Course Credit 2.0
Course ECTS Credit 4.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Compulsory
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? Z
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s) Prof. Dr. KAMİL BOSTAN
Course Assistant

Purpose and Content

The aim of the course The aim is to instruct students about the risks of nutrition safety in food and drink places and to provide them knowledge and skill about precautions for these risks.
Course Content Basic concepts, food poisoning, phsical dangers, biological dangers, chemical dangers, sources and ways of infection, hygiene of working place, personal hygiene, process control, cleaning and disinfection, HACCP

Weekly Course Subjects

1Basic concepts related to food hygiene and safety
2Food poisoning
3Physical hazards and sources of infection
4Chemical hazards and sources of infection
5Chemical hazards and sources of infection
6Microbial hazards (pathogem bacteria) and sources of infection
7Microbial hazards (virus,mold , parasite) and sources of infection
8Other biological hazards
9Midterm
10Personel hygiene
11Plant hygiene
12Plant hygiene
13Cleaning and disinfection
14HACCP

Resources

Uğur,M., Nazlı,B., Bostan,K. Gıda Hijyeni. Teknik Yayınları. İstanbul, 1999

Bostan,K. İşletme Hijyeni. Hijyen ve Sanitasyon. Ed. Mustafa Tayar. Açık Öğretim Fakültesi Yayınları, No 1346, Anadolu Üniversitesi, Eskişehir, 2011