Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
OCCUPATIONAL HEALTH AND SAFETY IN FISHERIES AND AQUACULTURE 801700805810 3 + 0 3.0 10.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Hasan Hüseyin ATAR
Assistants
Goals Occupational health and safety of fishermen, in the fisheries and aquaculture sector.
Course Content Occupational health and safety of personnel working in the field of fisheries and aquaculture
Learning Outcomes 1) They can come up with solutions by the knowledge about the issues of protecting the safety, health and welfare of people engaged in work or employment.
2) Aquaculture occupational health in aquaculture facilities
3) Uunderstands occupational health in fish proceesing units

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Concept of Occupational Health and Safety Lecture

 Presentation (Including Preparation Time)
2. Week General overview of health and safety Lecture

 Presentation (Including Preparation Time)
3. Week The conceptual framework, definition and scope of occupational health and safety (OHS). Lecture

 Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
4. Week Economic aspects of occupational accidents and occupational diseases in aquaculture, importance of OHS for enterprises. Lecture; Question Answer

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
5. Week Causes of occupational accidents and occupational diseases in fisheries: physical, ergonomic, chemical, biological, personal and psychosocial risks. Lecture
Panel
 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
Elements of preventive OHS approach in aquaculture. Lecture

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
6. Week International standards and contracts in the field of OHS in fisheries. Lecture

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time)
7. Week Occupational health and safety hazards in fisheries in Turkey. Lecture

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time)
8. Week Midterm exam

9. Week Diseases by water. Lecture

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time)
10. Week Labor law for fisheries Lecture

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time)
11. Week Measures to be taken against occupational diseases in fisheries Lecture

 Presentation (Including Preparation Time)
12. Week Basic first aid in fisheries Lecture

 Presentation (Including Preparation Time)
13. Week Workplace Risk Assessment in fisheries Lecture

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time)
14. Week Good practices in fisheries Lecture

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time)
15. Week Regulation on Heavy and Dangerous Jobs Lecture

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
16. Week Final exam Question Answer

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Anon 1999. ILO, Safety and Health in the Fishing Industry Report for discussion at the Tripartite Meeting on Safety and Health in the Fishing Industry Geneva, 13-17 December 1999 International Labour Office, Geneva
Babski-Reeves K, Crumpton-Young L, 2003. The use of continuous exposure data for predicting CTS in fish processing operators. Ergonomics, Vol. 46, Issue 7, June 2003, pages 747-759

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000
PY55000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 3
Work Hour outside Classroom (Preparation, strengthening) 14 3
Homework 12 10
Presentation (Including Preparation Time) 14 3
Report (Including Preparation and presentation Time) 1 1
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 14 3
Seminar 2 2
Quiz 2 2
Midterm Exam 1 1
Final Exam 1 1
Time to prepare for Final Exam 1 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload