COURSE SYLLABUS

HYGIENE AND SANITATION

1	Course Title:	HYGIENE AND SANITATION
2	Course Code:	GESZ105
3	Type of Course:	Compulsory
4	Level of Course:	Short Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	3
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:	Öğr.Gör.Dr. M.ERTAN GÜNEŞ
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63103) Fax: 0 224 881 32 18 e-mail: paydin@uludag.edu.tr
18	Website:
19	Objective of the Course:	Acquire the competencies of ensure personal hygiene and hygiene in accordance with the rules of legislation, application the rules of cleaning and disinfection
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	Can explain definition of hygiene, sanitation and cleaning;
2	Can explain the factors that cause pollution and corrupt food safety food;
3	Can explain the importance of food safety for human health;
4	Can ability to perform hygiene rules before coming to the kitchen and the production stage of nutrients ;
5	Can prevent the cross-contamination and Development of harmful micro-organisms ;
6	Comply with the rules of personal hygiene and can provide personnel hygiene;
7	Can provide Kitchen and equipment hygiene ;
8	Knowing the types of pollution appropriate detergents, can ability to make cleaning and disinfection procedures in place to make the production;
9	Can explain the importance of food safety management systems;
10	Can create and implement the HACCP plan in catering establishments;

22	Course Content:

Week	Theoretical	Practical
1	Importance of Nutrition, Nutrition Science, Nutrition and Food Hygiene
2	Definition of hygiene, sanitation and cleaning
3	Factors that are likely to cause food
4	Microorganisms and contamination
5	Food Hygiene in Food Service Organisations
6	Hygiene rules to be complied with when buying and storing foods
7	Hygiene rules to be complied with when food preparation, cooking and service
8	Repeating cources and Midterm exam
9	Personnel Hygiene
10	Kitchen and equipment hygiene
11	Food-borne diseases and hygiene rules must be followed to avoid
12	Cleaning supplies, cleaning and disinfection of food companies
13	Food safety management systems
14	Within the HACCP system to determine the potential risks and preventive actions

23	Textbooks, References and/or Other Materials:
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