FOOD SAFETY, HYGIENE AND SANITATION

Course Description

Fundamental concepts of specific hazards that may pose risk to employees (such as cuts, burns, slips and falls, electric shock, etc.) addressed with an additional special focus on control measures and contemporary issues relevant to developing professionals in industry. Course main principles of good personal hygiene, safe food storage, preparation, cooking, thawing, holding food for service. An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating.

FOOD SAFETY, 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

No learning outcomes have been defined.

Program Outcomes

1. P01 1. Applies foundational nursing knowledge to meet individual, family, and community health needs by providing person-centred care that respects dignity, autonomy, privacy, and informed consent.
2. P02 2. Applies professional standards and quality management principles by using risk assessment, incident/near-miss reporting, audit/feedback, and continuous improvement to strengthen patient safety.
3. P03 3. Integrates theoretical and practical knowledge to deliver holistic preventive, curative, and rehabilitative nursing care by demonstrating therapeutic communication, empathy, and culturally safe practice.
4. P04 4. Delivers evidence-based, high-quality care using health information and communication technologies by documenting accurately, protecting confidentiality/data security, and using clinical technologies safely and appropriately.
5. P05 5. Identifies, analyzes, and addresses healthcare problems by formulating clinical questions, searching and appraising evidence, applying findings to practice, and evaluating outcomes using a systematic, research-informed approach.
6. P06 6. Manages nursing care by prioritizing, planning, implementing, and evaluating interventions; escalating concerns appropriately; and demonstrating accountability through accurate documentation and responsible delegation/supervision.
7. P07 7. Collaborates effectively within interdisciplinary/multidisciplinary teams by sharing timely information, respecting roles, engaging in constructive conflict management, and contributing actively to shared decision-making.
8. P08 8. Maintains lifelong learning by setting professional development goals, seeking and using feedback, engaging in reflective practice/portfolio work, and updating practice according to current scientific and technological developments.
9. P09 9. Plans and implements community-oriented projects and health promotion activities by using population data, collaborating with stakeholders, advocating for equitable health, and evaluating the impact of initiatives on community/public health.
10. P10 10. Upholds ethical principles by maintaining confidentiality, obtaining informed consent, ensuring fairness/non-discrimination, managing professional boundaries, and reporting unethical or unsafe practices according to regulations.
11. P11 11. Contributes to quality and professional development processes by participating in institutional quality activities, supporting in-field/out-of-field education through mentoring/teaching, and representing the nursing profession appropriately at national and international levels.
12. P12 12. Communicates professionally in at least one foreign language to access and use international evidence, collaborate with global peers, and provide safe, respectful communication for diverse populations.

Po-Lo Matrix

The PO-LO matrix has not been populated yet.