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 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 unforeseen 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, transfers results to the field application.
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 communicate in Turkish orally and in writing.
10. P10 Organizes physiotherapy and rehabilitation services, generates solutions against problems in line with knowledge and evidence.
11. P11 Contributes quality management processes, and in- field and extra-field education and professional promotion programs, and represents its profession at national and international level.

Po-Lo Matrix

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