1	Course Title:	HYGIENE AND SANITATION
2	Course Code:	VBH6023
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	4
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:	To provide students with information on hygiene sanitation practices in food businesses, hygiene, sanitation, water, personnel and business hygiene, disinfection and sterilization concepts, the importance of hygiene and sanitation in quality systems, and some quality assurance systems foreseen in providing hygiene and sanitation.
20	Contribution of the Course to Professional Development	It will provide important knowledge and competence on hygiene sanitation practices, hygiene and some quality assurance systems foreseen in providing sanitation in food businesses.

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Learning Outcomes:

1 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. ;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to hygiene
2	Microorganism and sanitation relationship
3	With the Factor Affecting the Growth of Microorganisms in Foods
4	Food safety
5	Food safety and quality management systems
6	Risk management
7	Water hygiene
8	Personal hygiene
9	Work hygiene
10	Pest Control
11	Cleanning and Detergants
12	Removal of waste and residual materials in food businesses
13	Removal of waste and residual materials in food businesses
14	Legal regulations regarding hygiene and sanitation

23	Textbooks, References and/or Other Materials:	• Tayar,M. 2010. Gıda güvenliği, Marmara Belediyeler Birliği, Ekosan matbaacılık, İstanbul. • Lelieveld, H.L.M., Mostert, M.A., Holah, J., White, B. 2003. Hygiene in food processing. Woodhead Publishing, Cambridge. • Göktan D. ve Tunçel G. (2010). Gıda İşletmelerinde Hijyen, Metabasım, İzmir. • Roday ,S. 2006. Food Hygiene and Sanitation, Tata McGraw-Hill Publishing Ltd., New Delhi. • Topal, R.Ş. 2008. Hijyen-Sanitasyon: Endüstriyel ve Evsel Uygulamaları, Taç Ofset Matbaacılık, İstanbul.
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	Measurement and evaluation are performed according to the Rules & Regulations of Bursa Uludağ University on Undergraduate Education.
Information

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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	4	4
Others	0	0	0
Final Exams	1	4	4
Total WorkLoad			120
Total workload/ 30 hr			4
ECTS Credit of the Course			4

26	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

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High