EGE UNIVERSITY Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
6013001142010	HYGIENE AND SANITATION	Compulsory	1	2	2

Level of Course Unit

Short Cycle

Language of Instruction

Turkish

Objectives of the Course

To give information about hygiene and sanitation rules applied for keeping away or removing microorganisms that threaten human health from foods and plant environment. To teach mandatory hygiene and sanitation methods implemented in food plants for the production of safe food.

Name of Lecturer(s)

Doç. Dr. Nur CEYHAN GÜVENSEN

Learning Outcomes

1	Ability to understand the importance of hygiene and sanitation in food industry, to explain the relationship between sanitation and microorganisms.
2	Ability to know in detail cleaning agents, sanitation equipment and disinfectants used in applications of sanitation in food industry.
3	Ability to understand the importance of personal hygiene and to take the necessary measures for personal hygiene.
4	Ability to understand the methods of waste removal.
5	Ability to implement the requirements of food safety systems ISO 22000 and HACCP.
6	Ability to explain the importance of water and air hygiene.
7	Ability to comprehend the importance of management in the implementation of an effective sanitation programs.

Mode of Delivery

Face to Face

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Definition and importance of hygiene and sanitation. To control the growth and infection ways of microorganisms. Foodborne diseases and intoxications. Cleaning agents: Water and detergents. Disinfectants and disinfection methods. Cleaning methods and sanitation equipments. Personal hygiene and the measures to be taken. Air and water hygiene. Pests control methods. Waste removal. HACCP and ISO 22000. The role of management in sanitation programs.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Definition and importance of hygiene and sanitation. The benefits of effective sanitation in food industry.
2	Relationship between microrganism and sanitation. Foodborne diseases.
3	Cleaning and detergents.
4	Disinfection and disinfectants.
5	Disinfection treatments.
6	Sanitation equipment and systems.
7	The issues must be considered in sanitation applications.
8	Mid term exam
9	Personal hygiene in food plants.
10	Waste removal from plant environment.
11	Pests control.
12	The relationship between quality assurance and sanitation programs.
13	Water hygiene.
14	Air hygiene.
15	Management and sanitation.
16	Final exam

Recommended or Required Reading

1-Mustafa Tayar, Velaaddin Kılıç. 2014. Gıda Endüstrisinde Hijyen ve Sanitasyon, Dora Yayıncılık 2-Semra Kayaardı. 2014. Gıda hijyeni ve Sanitasyon, Sidas Yayıncılık, İzmir.

Planned Learning Activities and Teaching Methods

Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation".

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	14	2	28
Individual Study for Mid term Examination	1	5	5
Individual Study for Final Examination	1	9	9
Homework	1	16	16
TOTAL WORKLOAD (hours)			60

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12
LO1	4	5	5	5
LO2	4	5
LO3	4	5		5
LO4	4	5		5	5	4
LO5	4	5			5	5			5
LO6		5
LO7		5							4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High