USEFUL INFORMATION, RESOURCES & SERVICES FOR STUDENTSUSEFUL LINKS AND DOCUMENTS ADITIONAL & SUPPORTING INFORMATION

SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
60721TATOZ-GAS0341	Food Safety and Sanitation	1	Fall	2	0	2	4

Course Type :	Compulsory
Cycle:	Bachelor TQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Dr. Öğr. Üyesi SERAP NAZIR
Dersin Öğretim Eleman(lar)ı:	Dr. Öğr. Üyesi SERAP NAZIR
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

Food Safety is a scientific discipline that defines the preparation, storage and use of food in a way that prevents food contamination. Foodborne illness is an illness that is transmitted or transmitted to humans through food. The prevention or reduction of food contamination is accomplished by people's actions or inaction. The aim of the course is to explain the hygiene rules and sanitation practices necessary for the students to produce safe food.

Course Content:

It covers hygiene and sanitation concepts, food preservation principles, sources of contamination, cleaning agents and disinfectants, implementation of cleaning and disinfection programs in businesses, personnel hygiene in food production, food safety systems, and water hygiene.

Course Specific Rules

As the Course Requirements, students are expected to participate in classes, actively participate in class discussions and evaluations, complete their homework within the given time and check their e-mails daily through OIS.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) By explaining general information about food hygiene, they will be able to define the basic concepts of hygiene and sanitation.
2) Distinguish the differences between sanitation, cleaning and hygiene and explain kitchen hygiene practices.
3) Be able to implement practices that prevent food spoilage and list food storage conditions.
4) Will be able to explain systems such as HACCP and ISO9001.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) Will be able to use hygiene and sanitation rules and practices in the kitchen.
2) Will be able to ensure and control the compliance of the personnel in the kitchen with the hygiene and sanitation rules.
3) Will be able to evaluate the theoretical and practical knowledge specific to the field.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) Taking responsibility in his profession and applying ethical values

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Definition and Importance of Food Safety	Presentation uploaded to the OIS system and recommended printed publications
2)	Food Safety Culture and Control System
3)	Food Law and History in Food Safety Control System
4)	National and International Standards on Food Safety	Presentation uploaded to the OIS system and recommended printed publications
5)	Total Quality Management and Food Safety Management Systems
6)	Definitions, Implementation and Monitoring in HACCP System
7)	MIDTERM
8)	Microorganisms, Sources of contamination, Chemical risks (pesticides, mycotoxins, etc.) and Toxic Compounds	Presentation uploaded to the OIS system and recommended printed publications
9)	HACCP Case Examples in the Food Industry	Presentation uploaded to the OIS system and recommended printed publications
10)	Foodborne diseases and food poisoning	Presentation uploaded to the OIS system and recommended printed publications
11)	Pest Control Management
12)	GMP ( good Manufacturing Prcatices)
13)	Practises in Hygiene and Sanitation	Presentation uploaded to the OIS system and recommended printed publications
14)	Food Preparation/Storage/Service Hygiene	Presentation uploaded to the OIS system and recommended printed publications

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	2	3	4	5	6	7	8
Program Öğrenme Çıktıları (PÖÇ)
1) Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2) To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5) To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6) To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7) To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8) To be able to apply technological developments related to the field.
9) To be able to develop solutions to potential problems in production and service processes with a critical approach.
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2)	To have knowledge of the concepts and rules in the field of hospitality and lodging industry.	5
3)	Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas	5
4)	To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5)	To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6)	To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7)	To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8)	To be able to apply technological developments related to the field.
9)	To be able to develop solutions to potential problems in production and service processes with a critical approach.	3
10)	Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.	3
11)	To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Reading
Individual and Group Work
Active Participation in Class

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Final Exam
Quiz

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Homework Assignments	2	% 15.00
Midterms	1	% 35.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	3	42
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	0	0	0
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	1	20	20
Total Workload of Teaching & Learning Activities	-	-	62
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	0	0	0
Midterms	1	36	36
Semester Final Exam	1	40	40
Total Workload of Assesment & Evaluation Activities	-	-	76
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			138
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			4