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Course Information
Course Unit Title : Hygiene
Course Unit Code : 01SAI5144
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 1-To understand the importance of hygiene and sanitation.
2- To assess effects of the hygienic rules of business in production be able
3- To make comments about the effects of hygiene and sanitation at all stages of production
4- To make assessments concerning key role of hygiene for healthy food production in fish processing plants
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : The definition and importance of hygiene and sanitation, hygienic practices in fish production facilities, the need to comply with the hygienic rules in fishing, the hygienic practices until from the raw material to final product formation in the fish processing plant, employees' personal hygiene in the enterprise, disinfectant substances and their properties, knowledge regarding hygiene of usable water
Languages of Instruction : Turkish
Course Goals : To understand the importance of hygiene in fishery products
To teach practices in the fisheries and aquaculture industry of hygiene
Course Aims : Aim of this course is to understand the importance of hygiene and sanitation and it is to have information about the status and importance of hygienic practices in fish business, fishing and fish processing plants
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
Material Sharing
Documents :
Assignments : 1
Exams : 1- MID-TERM EXAM
2- FINAL EXAM
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 3 42  
Homeworks :
1 17 17  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 22 22  
Finals :
1 28 28  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Definition of hygiene and sanitation
  Study Materials: Ganowiak, Z.M., 1990. Sanitation in marine food industry (In: seafood: resources, nutritional composition, and preservation (Ed. Sikorski)). CRC Press, Inc. Florida USA
2 Importance of hygiene in aquaculture
  Study Materials: Arda, M., Seçer, S., Sarıeyyüpoğlu, M., 2002. Balık Hastalıkları. Medisan, Ankara

3 Hygienic treatments to make during fishing
  Study Materials: Ganowiak, Z.M., 1990. Sanitation in marine food industry (In: seafood: resources, nutritional composition, and preservation (Ed. Sikorski)). CRC Press, Inc.
4 Hygienic treatments in fish processing plants
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
5 Physical hygienic treatments
  Study Materials: Hayes, P.R., 1992. Food microbiology and Hygiene. Second Edi. Elsevier Applied Science, London, UK
6 Chemical hygienic treatments
  Study Materials: Hayes, P.R., 1992. Food microbiology and Hygiene. Second Edi. Elsevier Applied Science, London, UK
7 Use and importance of disinfectants
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
8 Use of detergents in plant
  Study Materials: Hayes, P.R., 1992. Food microbiology and Hygiene. Second Edi. Elsevier Applied Science, London, UK
9 Hygiene of water using in plants
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
10 Importance of personel hygiene
  Study Materials: Hayes, P.R., 1992. Food microbiology and Hygiene. Second Edi. Elsevier Applied Science, London, UK
11 Hygienic treatments regarding fresh fish
  Study Materials: Ganowiak, Z.M., 1990. Sanitation in marine food industry (In: seafood: resources, nutritional composition, and preservation (Ed. Sikorski)). CRC Press, Inc. Florida USA.

12 Hygienic treatments regarding acceptance and storage of raw material and storage of finished product
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
13 Control of hygienic treatments and HACCP
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
14 General assesment