Course Name: Food Safety and Hygiene

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA1009

1/1 (Fall)

3

4

3

0

-

Department

Hotel, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

10

90

Course Description

- The Definition and the Significance of Sanitation Related to Food Safety,       Analyzing the Microorganisms, Sources of Contamination, Factors that Influence the Multiplying Microorganisms, Personal Hygiene at Food Production, Kitchen Safety, Personal Hygiene, The Precautions for Prevention of Food Poisoning

Course Objectives

• To Teach Students of Marine Cookery Students the Hygiene Rules That They Need to Apply in the Future Professional Business Life and Ensure That They Have the Necessary Sanitation Practices to Produce Safe Food.

Course Learning Outcomes

Students who successfully complete this course:

(I) Learn Staff Hygiene and All Safety Rules for Safe Food Production.

(Ii) Conduct Modern Sanitation Practices, Including Sanitation Equipment and Methods.

(Iii) Know Food Poisoning and Prevention Methods.

(Iv) Know the Conditions of Application of Cleaning and Disinfection.

(V)  Have an Idea About Quality Management Systems Related to Food Hygiene.

(Vi) Learn the Importance of Microorganisms, Sources of Infection and Breeding Conditions and Explain the Relation of Sanitation

(Vii) Recognize the Significance of the Haccp in Sanitation

(Viii) Know the Rules of Hygiene and Sanitation, Avoid All Kinds of Hazards That May Threaten Food Safety And Take Necessary Precautions in Commercial Kitchens.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

1

20

Homework

Term Paper/Project

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

50

TOTAL

100

Effects of Midterm on Grading, %

50

Effects of Final on Grading, %

50

TOTAL

100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

3

42

Midterm

Quiz

1

8

8

Homework

Term Paper/Project

1

20

20

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

30

30

Total Workload

100

Total Workload/25

100/25

Course ECTS Credits

4

Week

Topics

Corse Outcomes

1

Introduction to the Course, An Overview of the Course, and Concepts Related to Food Safety and Hygiene

I

2

Hygiene - Sanitation and Food Industry (Descriptions and Practices)

II

3

Food contamination (Sources of Food Contamination,and Foodborne Diseases)

III

4

Relationship Between Microorganisms and Sanitation (Types of Microorganisms, Causes of Formation, Diseases and Eradication)

5

Personnel Hygiene

IV

6

Proper Food Handling and Sanitation Practices

7

Midterm Exam

V

8

Hygiene of Tools and Equipments (The Structural Characteristics of the Business and Its Effect on the Sanitary Practices on Food Preparation and Handling)

V

9

Cleaning and Disinfection Applications in Food Businesses, Cleaning and Disinfection Materials Used in Food Businesses

I-IV

10

Pest control

V

11

Creating Hygienic/Sanitary Conditions and Environment on Buildings (General Characteristics, Design and Creation of Enterprises Suitable for Food Production)

V

12

Haccp and Various Quality Management Systems

V

13

Food Safety Legislation and Laws

V

14

Final Exam

V

Level of   Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course

Outcomes

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

Program Outcomes

a

X

X

X

X

X

X

X

X

b

X

X

X

X

X

X

X

X

c

X

X

X

X

X

X

X

X

d

e

X

X

X

X

X

X

X

X

f

g

h

i

j

k

l

m

X

X

X

X

X

X

X

X