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

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Food Safety Handbook, Gary E. Rodrick and Ronald H. Schmidt, Wiley, 2005
2. 02 Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, International Finance Corporation, World Bank Publications, 2020
3. 03 Food Science and Technology, Wayne E Marshall, James I. Wadsworth, 2010

Learning Outcomes

1. L01 Explain the importance of epidemiology in the field of public health SOLO 4
2. L02 students are able to define and discuss healthy nutrition SOLO 5
3. L03 students will able to discuss the importance of macro nutrients effects on health SOLO 5
4. L04 students will able to discuss the importance of micro nutrients effects on health SOLO 5

Program Outcomes

1. P01 Has up-to-date theoretical and applied knowledge about Physiotherapy and Rehabilitation.
2. P02 Identifies and defines problems using up-to-date knowledge in the field of physiotherapy and rehabilitation, and plans treatment as per evaluation results.
3. P03 Implements and monitors the development of physiotherapy and rehabilitation processes within the frame of professional ethical principles, and changes or terminates processes when necessary
4. P04 Executes the necessary protocols for physiotherapy and rehabilitation practices by using the relevant technology, training and treatment equipment
5. P05 Takes responsibility, individually and as a team member, to solve complex unpredictable problems encountered in practices related to the field of Physiotherapy and Rehabilitation.
6. P06 Can independently carry out projects and research related to the field of Physiotherapy and Rehabilitation, actively participates in all its steps and makes the necessary reports to provide quality service.
7. P07 Contributes to the protection of public health in line with social needs and to the creation of necessary rehabilitation and health policies in parallel with the needs of the society.
8. P08 Embraces personal development, information literacy and lifelong learning; uses information resources effectively.
9. P09 Commands a foreign language in order to follow the developments in the field of physiotherapy and rehabilitation, as well as the ability to communicate in Turkish orally and in writing.
10. P10 Organizes physiotherapy and rehabilitation services effectively and adequately, manages processes necessary for the continuity and development of the quality and organizational function; generates solutions against problems in line with knowledge and evidence.
11. P11 Contributes to in-field and extra-field education and professional promotion programs, and represents its profession at national and international level.

Po-Lo Matrix