Nutrition and Dietetics non-thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

BDY560

Course Name:

Hygiene and Sanitation in Mass Feeding Systems

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	8

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi KÜBRA DERYA İPEK

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to teach the principles of food microbiology principles, important food-borne illnesses and methods to prevent these diseases and other microbiological problems and the application of HACCP / ISO 22000 food safety management system requirements
Course Content:	The principles of providing food sanitation, food sanitation, kitchen and equipment sanitation, Hazard Analysis at Critical Control Points (HACCP), ISO 22000 Food Safety Management System

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) It creates a food flow diagram in line with the HACCP system and makes a risk assessment
2) ISO 22000 evaluates the fork food safety from the farm in line with the food safety management system
2 - Skills
Cognitive - Practical
1) Can determine hygienic risks that can occur in mass feeding systems
2) Food poisoning and preventive applications of foodborne diseases are known and applicable
3) Food hygiene, equipment hygiene and personnel hygiene work in mass feeding systems
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	An overview of food microbiology-I	Read the relevant chapter from the course notes
2)	Overview of food microbiology-II	Read the relevant chapter from the course notes
3)	Worldwide food poisonings and nutritional diseases-I	Read the relevant chapter from the course notes
4)	Worldwide food poisonings and foodborne diseases-II	Read the relevant chapter from the course notes
5)	Hygiene and sanitation in mass feeding systems	Read the relevant chapter from the course notes
6)	Food hygiene	Read the relevant chapter from the course notes
7)	Midterm exam	Read the relevant chapter from the course notes
8)	Personnel hygiene	Read the relevant chapter from the course notes
9)	Hygiene of equipment	Read the relevant chapter from the course notes
10)	HACCP system in Mass Feeding Systems-I	Read the relevant chapter from the course notes
11)	HACCP System in Mass Feeding Systems-II	Read the relevant chapter from the course notes
12)	HACCP System in Mass Feeding Systems-III	Read the relevant chapter from the course notes
13)	ISO 22000 system in mass feeding systems-I	Read the relevant chapter from the course notes
14)	ISO 22000 system in mass feeding systems-II	Read the relevant chapter from the course notes
15)	Final exam	Read the relevant chapter from the course notes

Sources

Course Notes / Textbooks:	Öğretim elemanı tarafından hazırlanan ders notları ve sunumlar
References:	1-Marriott N G, Essentials of Food Sanitation International Thomson Publishing, Chapman&Hall, USA ,1997. 2-Merdol T K, Beyhan Y, Ciğerim N, Sağlam F, vd. Sanitasyon/Hijyen Eğitimi Rehberi, Hatiboğlu Yayınevi, Ankara ,2003.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) It has up-to-date knowledge on nutrition and dietetics.
2) It obtains information about technological tools to reach the current knowledge.
3) Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles.
4) Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology.
5) Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach.
6) It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	It has up-to-date knowledge on nutrition and dietetics.	4
2)	It obtains information about technological tools to reach the current knowledge.	4
3)	Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles.	4
4)	Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology.	4
5)	Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach.	4
6)	It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies.	4

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Reading
Homework
Report Writing
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Individual Project
Presentation
Reporting
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	4	56
Presentations / Seminar	1	5	5
Homework Assignments	1	20	20
Midterms	1	15	15
Final	1	30	30
Total Workload			168