COURSE SYLLABUS

HYGIENE AND SANITATION IN FOOD PLANTS

1	Course Title:	HYGIENE AND SANITATION IN FOOD PLANTS
2	Course Code:	VBH6015
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	5
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. MUSTAFA TAYAR
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	mtayar@uludag.edu.tr Uludağ Ünv. Veteriner Fak. Gıda Hijyeni ve Teknolojisi Bölümü
18	Website:	http://www.veteriner.uludag.edu.tr
19	Objective of the Course:	It includes issues related to the production and presentation of reliable, good quality and healthy food for consumers, as well as the hygienic measures necessary to minimize the health risks, especially in animal products. Factors affecting microbial development in foods, microbial food spoilage, food-borne health risks, To teach basic protection and processing techniques applied to foods, personnel hygiene, cleaning and disinfection, development of food safety management systems, combining HACCP with other quality management techniques
20	Contribution of the Course to Professional Development	Students who receive doctorate education in the field of Food Hygiene and technology have up-to-date information on hygiene and sanitation in food businesses.

Learning Outcomes:

1	the concept of food safety from farm to fork ;
2	food-borne risks and their ways of prevention ;
3	prevention-control ways and legal arrangements in zoonotic diseases and their applications;
4	control of food production and marketing places the effect of pollution on environment and living things causes and results of food pollution measures to take against environment and food pollution responsibilities of veterinary surgeon in use of medicine. ;
5	the effect of pollution on environment and living things;
6	causes and results of food pollution;
7	measures to take against environment and food pollution ;
8	control of food production and marketing places responsibilities of veterinary surgeon in use of medicine.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to veterinary public health, aims of veterinary public health, services of veterinary public health
2	Food safety, quality, risk analysis, risk evaluation, risk communication, basic concepts of food quality, the relation of food hygiene and veterinary public health
3	Concept of food safety from farm to fork, animal health, welfare, animal wastes, meat testing, traceability, food additives and public health relation.
4	Food derived diseases, protection ways from food poisoning and chemical derived food poisoning
5	Food control services in Turkey and in European Union, EU food authority, white document, farm animals registration system, custom systems, legal arrangements on veterinary public health
6	General principles required in food production and marketing places
7	Classification of zoonoses, epidemiology, control-prevention and legal arrangements related to these diseases
8	Other bacterial zoonoses, epidemiology, control-prevention and legal arrangements
9	Epidemiology, control-prevention and legal arrangements on viral and mycotic zoonoses and general approaches on control of zoonoses
10	Epidemiology, control-prevention and legal arrangements on parasitic zoonoses
11	Basic concepts of environment- food pollution, reasons of environment-food pollution and its general effects
12	Pollutants in food, their properties, effects on living things, remains, explanation of food pollution on human and animals
13	Responsibilities of veterinary surgeons in use of medicine, tolerance rate of medicine and other chemicals
14	Observation of environmental and food pollution, warnings stated by FDA, WHO, and Food Codex, ways of prevention and control of wastes

23	Textbooks, References and/or Other Materials:	Gıda Güvenliği: Tayar,M. İstanbul 2009 Veteriner Halk Sağlığı Doğruer,Y., Konya, 2000, Clinical Veterinary Microbiology P.J. Quinn, M.E. Carter, B. Markey, G.R. Carter, London, 2000. Veterinary Microbiology, D.C. Hırsh and Y.C. Zee, USA, 2002 Encyclopedic Reference of Parasitology, Mehlhorn H, Springer Verlag, 2001.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	1	10
Homeworks, Performances	0	0
Final Exam	1	50
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course	Evaluation of the knowledge given by the classical exam
Information

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	0	0	0
Self Study and Preparation	14	6	84
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	14	14
Others	0	0	0
Final Exams	1	24	24
Total WorkLoad			150
Total workload/ 30 hr			5
ECTS Credit of the Course			5

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

	PQ1	PQ2	PQ3	PQ4	PQ5	PQ6	PQ7	PQ8	PQ9	PQ10	PQ11	PQ12
LO1	4	5	5	3	4	2	4	1	2	2	3	0
LO2	5	3	5	2	1	1	5	1	1	0	2	0
LO3	5	5	5	4	2	1	5	1	1	2	2	0
LO4	5	3	2	4	4	3	5	2	3	4	2	5
LO5	5	3	2	1	4	3	5	1	1	3	3	4
LO6	5	2	2	2	2	2	5	1	1	2	4	2
LO7	5	3	2	4	4	3	5	2	2	2	2	2
LO8	5	5	2	5	5	3	5	4	2	2	4	5

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High