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 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix

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