NUTRITION, HYGIENE AND SANITATION

Course Description

The course covers nutrition basics, macro and micronutrients, and food groups. On the other hand, food and beverage employees' personal hygiene, kitchen and tool sanitation, hygiene steps for healthy production, HACCP, ISO, and quality and hygiene standards are taught. Students will learn food safety and consumer health rules for mass food production by the end of the course. It contains information to ensure food safety during storage, preparation, cooking, thawing, and keeping warm, as well as all hygiene factors (personal, production, equipment, etc.). It's taught how to eliminate food-borne disease and poisoning causes, ensure personal and food hygiene, and use quality assurance systems effectively.

NUTRITION, HYGIENE AND SANITATION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Students will be able to describe the terminolgy related to hygiene and sanitation
2. 02 Students will be able to describe food safety terminology from plantation to table
3. 03 Students will be able to describe microorganisms that effects hygiene standards
4. 04 Students will be able to explain and analyse how to plan offpremises and on premises in an establishment
5. 05 Students will be able to define risk analysis for food safety systems
6. 06 Students will be able to execute hygiene and sanitation standards for food safety for institutions produces in high volume
7. 07 -

Course Syllabus

Reference Books & Course Materials

1. 01 Anon.Kodeks Alimentaryus Komisyonu, www.codexalimentarius.net
2. 02 2.Preedy VR., Watson RR. (2005). Revıews In Food and Nutrıtıon Toxıcıty (Edited by) Volume 3, CRC press.
3. 03 3.Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press.
4. 04 4. HO, 2004, Public Health Nutrition 7(1A), 99-250

Learning Outcomes

1. L01 Explain the effects of macro and micro nutrients on health SOLO 4
2. L02 Define adequate and balanced nutrition and explain its effects on health SOLO 3
3. L03 Define the concept of farm-to-table food safety and explain ways to ensure food safety SOLO 3
4. L04 Define the concepts of sanitation, hygiene and HACCP and explain the problems that may arise when food sanitation is not adhered to SOLO 3
5. L05 Explain the rules to be followed in cleaning kitchen areas and personal hygiene rules SOLO 4
6. L06 Explain the importance of food safety and sanitation SOLO 4
7. L07 Recognise appropriate food storage methods to ensure food safety SOLO 2
8. L08 Identify foodborne infections and intoxications and explain their transmission routes SOLO 3
9. L09 Identify food safety management systems used to ensure food safety and sanitation SOLO 2
10. L10 Explain the points to be considered in ensuring food safety SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix