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Course Information
Course Unit Title : Food Hygiene
Course Unit Code : 01SAI5168
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 : To maintain the safety in seafood
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-English
Course Goals : 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
Course Aims : o understand the importance of hygiene in fishery products
To teach practices in the fisheries and aquaculture industry of hygiene
WorkPlacement   not available
Recommended or Required Reading
Textbook : Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
Additional Resources : Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
Material Sharing
Documents : Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
Assignments : Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
Exams : 1-ara sınav 2-Final Sınavı
Additional Material : Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
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 :
0  
Course's ECTS Credit :
0      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
1 30
Homework :
0 0
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: Ganowiak, Z.M., 1990. Sanitation in marine food industry (In: seafood: resources, nutritional composition, and preservation (Ed. Sikorski)). CRC Press, Inc. Florida USA.
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. Florida USA.
4 Hygienic treatments in fish processing plants
  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.
5 Physical hygienic treatments
  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.
6 Chemical hygienic treatments
  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.
7 Use and importance of disinfectants
  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.
8 Use of detergents in plant
  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.
9 Hygiene of water using in plants
  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.
10 Importance of personel hygiene
  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.
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: Ganowiak, Z.M., 1990. Sanitation in marine food industry (In: seafood: resources, nutritional composition, and preservation (Ed. Sikorski)). CRC Press, Inc. Florida USA.
13 Control of hygienic treatments and HACCP
  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.
14 General assesment
  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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