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Course Information
| Course Unit Title |
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Food Hygiene |
| Course Unit Code |
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01SAI5168 |
| Type of Course Unit |
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Optional |
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Level of Course Unit
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Second Cycle |
| Year of Study
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Preb |
| Semester
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255.Semester |
| Number of ECTS Credits Allocated
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6,00 |
| Name of Lecturer(s) |
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---
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| Course Assistants |
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---
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| Learning Outcomes of The Course Unit |
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To maintain the safety in seafood
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| Mode of Delivery |
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Face-To-Face
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| Prerequisities and Co-requisities Courses |
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Unavailable
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| Recommended Optional Programme Components |
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Unavailable
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| Course Contents |
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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
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Languages of Instruction |
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Turkish-English
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| Course Goals |
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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
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Course Aims |
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o understand the importance of hygiene in fishery products
To teach practices in the fisheries and aquaculture industry of hygiene
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WorkPlacement |
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not available
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Recommended or Required Reading
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Textbook
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Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
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Additional Resources
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Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
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Material Sharing
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Documents
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Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
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Assignments
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Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
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Exams
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1-ara sınav 2-Final Sınavı
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Additional Material
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Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
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Planned Learning Activities and Teaching Methods
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Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
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ECTS / Table Of Workload (Number of ECTS credits allocated)
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Student workload surveys utilized to determine ECTS credits.
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Activity
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Course Duration (Excluding Exam Week)
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Time Of Studying Out Of Class
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Homeworks
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Presentation
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Project
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Lab Study
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Field Study
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Visas
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Finals
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Workload Hour (30)
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Total Work Charge / Hour
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Course's ECTS Credit
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Assessment Methods and Criteria
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Studies During Halfterm
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Visa
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Quiz
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Homework
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Attendance
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Application
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Lab
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Project
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Workshop
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Seminary
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Field study
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TOTAL
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The ratio of the term to success
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The ratio of final to success
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TOTAL
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Weekly Detailed Course Content
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Week
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Topics
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1
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Definition of hygiene and sanitation
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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.
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2
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Importance of hygiene in aquaculture
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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.
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3
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Hygienic treatments to make during fishing
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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.
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4
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Hygienic treatments in fish processing plants
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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.
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5
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Physical hygienic treatments
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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.
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6
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Chemical hygienic treatments
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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.
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7
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Use and importance of disinfectants
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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.
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8
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Use of detergents in plant
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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.
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9
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Hygiene of water using in plants
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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.
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10
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Importance of personel hygiene
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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.
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11
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Hygienic treatments regarding fresh fish
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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.
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12
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Hygienic treatments regarding acceptance and storage of raw material and storage of finished product
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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.
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13
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Control of hygienic treatments and HACCP
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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.
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14
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General assesment
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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.
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