COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Sanitation and Safety
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 101
Fall
3
0
3
6
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims to teach the fundamentals of hygiene and sanitation practices for safety food.
Learning Outcomes The students who succeeded in this course;
  • Explain the importance of microorganisms, sources of contamination and breeding conditions.
  • Explain the importance of microorganisms, contamination sources, factors effecting microbial growth and the relationship between microorganisms and sanitation.
  • Learn rules of personal hygiene for safety food.
  • Be capable of applying modern kitchen safety rules
  • Students should be learn importance of HACCP (Hazard analysis critical control points) for sanitation.
Course Description Basic knowledge about providing safety in the kitchen. The definition and importance of sanitation, importance, contamination source of microorganisms, parameters that affect microbial growth, personal hygiene in food industry, safety in the kitchen, HACCP.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Sanitation and Safety in Food Industry Sibel Roller-Essential Microbiology and Hygiene for Food Professionals-CRC Press (2012), Chapter 1 – Introduction: The good, the bad and the ugly of the microbial World (3-11)
2 Introduction to Food Microbiology S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 1 -Fundamental Principles of Microbiology, (1-20)
3 Contamination sources of microorganisms and factors influencing microbial growth in food. S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 2 –Food Poisining and Other Foodborne Hazards (21-74)
4 Contamination sources of microorganisms and factors influencing microbial growth in food. S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 2 –Food Poisining and Other Foodborne Hazards (21-74)
5 Degradations in food S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 3 –Food Spoilage (86-140)
6 Kitchen Design S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 5 – Factory Design and Construction ood Spoilage (200-214)
7 HACCP and Product Quality S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 8 – HACCP and Product Quality (276-320)
8 MidTerm Exam
9 Hygiene and Sanitation S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 9 – Cleaning and Disinfection (327-362)
10 Personal Hygiene and Safety rules in the kitchen S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 11 – Hygiene and Training of Personnel (372-377)
11 Waste Disposal N.J. Marriot, M. W. Schilling, R. B. Gravani Principles of Food Sanitation, Springer, 2008, Chapter 12 – Waste Product Handling (p.223-242)
12 Pesticide Control N.J. Marriot, M. W. Schilling, R. B. Gravani Principles of Food Sanitation, Springer, 2008, Chapter 13 – Pest Control (p.243-255)
13 Food Servie Sanitation and Management N.J. Marriot, M. W. Schilling, R. B. Gravani Principles of Food Sanitation, Springer, 2008, Chapter 21 – Foodservice Sanitation, Chapter 22 – Management and Sanitation (p.371-400)
14 International food safety programs and protection of standards S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 12-World-wide food safety programmes and legislation (380-428)
15 Review of the Semester
16 Final Exam
Course Notes/Textbooks

Keith Grainger and Hazel Tattersall, Wine Production Vine to Bottle, Blackwell Publishing

Suggested Readings/Materials

Sibel Roller-Essential Microbiology and Hygiene for Food Professionals-CRC Press (2012)

N.J. Marriot, M. W. Schilling, R. B. Gravani Principles of Food Sanitation, Springer, 2008

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
15
Presentation / Jury
Project
1
15
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
4
70
Weighting of End-of-Semester Activities on the Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
16
2
32
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
10
Presentation / Jury
Project
1
10
Seminar / Workshop
Oral Exam
Midterms
1
20
Final Exams
1
25
    Total
145

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts

X
2

Carries best practices in terms of work and food security, safety and hygiene in food production

3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

X
4

Recognizes and evaluates the impact of gastronomy on culture and society

X
5

Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member

6

Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.

X
7

Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts

X
8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

X
9

Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach

X
10

Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)

X
11

Speaks a second foreign at a medium level of fluency efficiently

X
12

Relates the knowledge gained through the history of humanity to the field of expertise

X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest