GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD SAFETY AND POLICIES/5950017
Course Title: FOOD SAFETY AND POLICIES
Credits 3 ECTS 7.5
Semester 2 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Prof. Dr. Fügen Durlu Özkaya
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/fugen
 -- EMAIL(S) OF LECTURER(S)
  fugen@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
The student who completes the course will have information about the factors that threaten food safety.
He learns how to get rid of these factors.
Learn the rules and sanctions that must be followed to ensure food safety
Has an idea about the regulations.
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course
 --COURSE CONTENT
1. Week  Factors that threaten food safety
2. Week  Microbiological, chemical and biochemical factors causing food spoilage.
3. Week  Major microorganisms causing deterioration in food groups.
4. Week  Personal hygiene of the staff in food safety, kitchen and vehicle sanitation
5. Week  Food safety is the key to procurement, processing, transportation and storage.
6. Week  Identification of food safety hazards
7. Week  Determination of critical control points in food and beverage business
8. Week  Mid exam
9. Week  Preparation of effective work flow charts in terms of food safety.
10. Week  Examination of ISO standard on food safety
11. Week  Factors that threaten food safety
12. Week  Factors that threaten food safety
13. Week  Factors that threaten food safety
14. Week  Factors that threaten food safety
15. Week  Factors that threaten food safety
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  Durlu-Özkaya F., Coşansu S. ve Ayhan K. 2013. Her yönüyle gıda. Sidas Medya Ltd. Şti. Gıda Yönetimi ve Kalite Sistemleri, Prof. Dr. Topal – 1996 Ayhan K. Gıdalarda bulunan mikroorganizmalar: Gıda Mikrobiyolojisi ve Uygulamaları. 2. Baskı. Ankara: Sim Matbaacılık Ltd. Şti., 2000:37-80. Ünlütürk A, Turantaş F. Mikroorganizma Gıda İlişkileri: Ünlütürk A, Turantaş F. (eds). Gıda Mikrobiyolojisi. 1. Baskı. İzmir: Mengi tan Basımevi, 1998: 3-9. Tunçel G. Mikrobiyal Bulaşma Kaynakları: Ünlütürk A., Turantaş F. eds. Gıda Mikrobiyolojisi. 1. Baskı. İzmir: Mengi tan Basımevi, 1998: 45-52. Durlu-Özkaya F., Cömert M. 2008. Gıda Zehirlenmelerinde Etken Faktörler. Türk Hijyen ve Deneysel Biyoloji Dergisi 2008; 65 (3): 149-158 Alanla ilgili makaleler, tezler.
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
0
0
 Assignment
2
80
 Exercises
0
0
 Projects
1
20
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
16
3
48
 Practising Hours of Course Per Week
0
 Reading
2
8
16
 Searching in Internet and Library
2
8
16
 Designing and Applying Materials
2
8
16
 Preparing Reports
2
8
16
 Preparing Presentation
2
8
16
 Presentation
2
8
16
 Mid-Term and Studying for Mid-Term
2
8
16
 Final and Studying for Final
2
8
16
 Other
0
 TOTAL WORKLOAD: 
176
 TOTAL WORKLOAD / 25: 
7.04
 ECTS: 
7.5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1X
2X
3X
4X
5X
6X
7X
8X
9X
10X
11X
12X
13X
14X
15X
16X
17X
18X
19X
20X