Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
FOOD AND STAFF HYGIENE	BTU209	3. Semester	2 + 0	2.0	2.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate's Degree
Course Type	Compulsory
Mode of delivery	Lecture
Course Coordinator
Instructors
Assistants
Goals	Recognize food ingredients. Knowing the obstacles and taking preventive measures knowing what to do in order to realize healthy food production.
Course Content	To give information about the hazards that cause food production to be dangerous and prevent safe food production. Describe the stages of food production stages in food production stages and points. To give information about HACCP system.
Learning Outcomes	1) Define hygiene 2) It establishes the relationship between disinfection, sanitation and hygiene. 3) Analyzes the importance of personnel hygiene. 4) It evaluates the rules of being a hygienic staff practically. 5) Evaluates the general properties of nutrients. 6) Analyzes the factors that cause the degradation of nutrients. 7) Defines the rules of hygiene applied in food preparation.

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	Definition of hygiene and importance	Lecture; Question Answer	Homework
2. Week	Nutrition, nutrients and nutrition mistakes	Lecture; Question Answer	Homework
3. Week	Factors causing food pollution	Lecture; Question Answer	Homework
4. Week	Ways to provide hygiene for the purchase of food	Lecture; Question Answer	Homework
5. Week	Ways to provide hygiene during food storage	Lecture; Question Answer	Homework
6. Week	Ways of providing hygiene during preparation and cooking of food	Lecture; Question Answer	Homework
7. Week	Ways of providing hygiene during food service	Lecture; Question Answer	Homework
8. Week	Rules to be considered for food safety	Lecture; Question Answer	Homework
9. Week	General hygiene and general cleaning and safety principles	Lecture; Question Answer	Homework
10. Week	Providing personal hygiene, personal hygiene	Lecture; Question Answer	Homework
11. Week	Hygiene guide	Lecture; Question Answer	Homework
12. Week	HACCP HACCP	Lecture; Question Answer	Homework
13. Week	Routes of transmission of bacteria to foods; Food poisoning	Lecture; Question Answer	Homework
14. Week	Overview Overview	Lecture; Question Answer; Discussion	Homework

Recommended Sources

Aktaş,A.,Özdemir,B.,(2007).”Otel İşletmelerinde Mutfak Yönetimi”, Detay Yayıncılık, Ankara

Bulduk, S.,(2003). “Gıda ve Personel Hijyeni”, Detay Yayıncılık, Ankara

Gökdemir,A.,(2005).”Mutfak Hizmetleri Yönetimi”, Detay Yayıncılık, Ankara

Koçak, N., (2006). “Yiyecek İçecek Hizmetleri Yönetimi”, Detay Yayıncılık, Ankara

Koçak, N., (2007). “Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni”, Detay Yayıncılık, Ankara

megep.meb.gov.tr

saglik.gov.tr

Sökmen,A.,(2008).”Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği”,Detay Yayıncılık, Ankara

*DK = Course's Contrubution.

	0	1	2	3	4	5
Level of contribution	None	Very Low	Low	Fair	High	Very High

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	2	28
Work Hour outside Classroom (Preparation, strengthening)	14	2	28
Midterm Exam	1	1	1
Time to prepare for Midterm Exam	7	1	7
Final Exam	1	1	1
Time to prepare for Final Exam	9	1	9
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30