COURSE SYLLABUS

PLANT HYGIENE AND SANITATION

1	Course Title:	PLANT HYGIENE AND SANITATION
2	Course Code:	GMD3225TR
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	3
6	Semester:	5
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	Non
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç.Dr. TÜLAY ÖZCAN
16	Course Lecturers:	Yrd. Doç. Dr. Arzu AKPINAR-BAYİZİT
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0 224 2941498 Fax: 0 224 2941402 e-posta: : tulayozcan@uludag.edu.tr
18	Website:
19	Objective of the Course:	The main purpose of this course is informing the students about consumption, preparation, production, packaging, storage, transportation, distribution and sale phases of food from production to consumption, additionally general rules of hygiene and sanitation and providing necessary precautions about food safety in food industry.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	Informing about importance of hygiene and sanitation in a relation with sanitation and microorganisms sanitation hygiene control in food industry ;
2	Informing abut control and general hygiene of food businesses to ensure hygiene ;
3	Informing about sanitation practices for food processing areas, cleaning compounds, sanitizer and waste management ;
4	Informing about quality control and assurance system in food industry ;

22	Course Content:

Week	Theoretical	Practical
1	Definition and Importance of Hygiene and Sanitation
2	Contamination Sources of Foods
3	Pathogen Microorganisms in Food Processing Area
4	Importance of Microorganisms in Food Processing Area
5	Microbiological Sampling and Control Methods for Food Processing Area
6	Personnel and Workplace Hygiene
7	Class Discussion and Midterm Exam
8	Importance of Water in Food Processing Area and Cleaning of Water
9	Physical, Chemical and Microbiological Properties of Water
10	Air Hygiene
11	Clearing Systems Applied and Detergents in Food Processing Area
12	Disinfectants used for Food Processing Area
13	Desinsectisation in Food Processing Area and Waste Management
14	Quality Control Systems for Hygiene and Sanitation of Food Processing Area

23	Textbooks, References and/or Other Materials:	YÜCEL. A. and T. ÖZCAN, 2010. Plant Hygiene. Uludag University, Faculty of Agriculture, Lecturer Note: 36, 123 p. Gıda Hijyeni ve Sanitasyonu (Prof. Dr. Semra Kayaardı, Sidas Medya Ltd. Şti., 3. Baskı, 2008, 278 s) Gıda ve Personel Hijyeni (Prof. Dr. Sıdıka Bulduk, Detay Yayncılık, 2003, 212 s) Hijyen – Sanitasyon: Endüstriyel ve Evsel Uygulamaları (Prof. Dr. R. Şeminur Topal, 2008, 333 s) Temel Gıda Hijyeni – Gıda Hijyeni 1 (Prof. Dr. Deniz Göktan & Prof. Dr. Günnur Tunçel Sidas Medya Ltd. Şti., 2010, 214 s) Gıda İşletmelerinde Hijyen -Gıda Hijyeni 2 (Prof. Dr. Deniz Göktan &Prof. Dr. Günnur Tunçel, Sidas Medya Ltd. Şti., 2010, 381s) Food Hygiene and Sanitation in Food Industry (S. Roday, McGraw-Hill, 1999, 315 pp) Principles of Food Sanitation (N.G. Marriott & R.B. Gravani, Birkhäuser, 2006, 413 pp) Food Plant Sanitation (Y.H. Hui, Marcel Dekker, 2003, 745 pp) Food Plant Sanitation: design, maintenance, and good manufacturing practices (M.M. Cramer, CRC Press, 2006, 283 pp) Food Industry Quality Control Systems (M. Clute, , CRC Press, 2009, 510 pp
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High