COURSE SYLLABUS

PLANT HYGINENE AND SANITATION

1	Course Title:	PLANT HYGINENE AND SANITATION
2	Course Code:	GMD3225
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	3
6	Semester:	5
7	ECTS Credits Allocated:	2
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:	English
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. ARZU AKPINAR BAYİZİT
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Bursa Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü C Blok Görükle Kampüsü 16059 Bursa Tel: 0224 2941496 Fax: 0224 2941402 e-posta: abayizit@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	The course builds knowledge on basic principles of application of hygiene and sanitation in food industry.

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	Importance of Microorganisms in Foods Pathogen Microorganisms in Food Premises Food Safety
4	Microbiological Sampling and Control Methods for Food Processing Area
5	Personnel and Workplace Hygiene
6	Water Hygiene
7	Cleaning Systems and Detergents Used in Food Plants
8	Disinfection of Food Premises
9	Disinsectisation in Food Plants Waste Management
10	Student Presentations
11	Student Presentations
12	Student Presentations
13	Student Presentations
14	Student Presentations

23	Textbooks, References and/or Other Materials:	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	0	0
Quiz	0	0
Homeworks, Performances	1	40
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	The students are evaluated by a final exam and term project (presentation).
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