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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
HYGIENE AND SANITATION	ALVS106	2. Semester	0 + 0	0	3.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate's Degree
Course Type	Compulsory
Mode of delivery	Power point presentation, discussion, question and answer
Course Coordinator
Instructors
Assistants
Goals	To ensure that the information gain of the physical, chemical and microbiological cleaning of food establishments
Course Content	The food industry and sanitation, sanitation relationship with microorganisms, cleaning and cleaning agents, disinfectants, disinfection and cleaning and disinfection, sanitation equipment and systems, sanitation practices considerations, CIP system, personnel hygiene in food plant, removal of the waste, water softening, water hygiene, air hygiene, pest control, quality assurance and the development of sanitation programs.
Learning Outcomes	1) 1. Describes the main characteristics of the water used in the food industry for various purposes. 2) 2. Explains how to softened waters. 3) 3. Describes the methods of water hardness analysis. 4) 4. Explains demineralization of water. 5) 5. Describes the purification of waste water. 6) 6. Explains the importance and the need for sanitation in food industry. 7) 7. Explains the importance of hygiene and the need for staff food companies. 8) 8. Explains the functions of chemical cleaning agents. 9) 9. Explains the functions of the compounds be sanitized. 10) 10. Knows disinfection and sterilization methods of implementation formats. 11) 11. Knows suitable disinfectants and cleaning agents and effectively uses. 12) 12. Knows to control methods of contamination sources.