| Language of Instruction |
Türkçe |
| Course Type |
Required Courses |
| Course Instructor(s) |
DOÇ. DR. DÖNÜŞ ÇİÇEK |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
- |
| Recommended Reading List |
Çiçek, D. ve Değirmencioğlu, N. (2004). Gıda Hijyeni ve Güvenliği Açısından Otel Mutfak Planlamasında Gerekli Koşullar. Seyahat ve Otel İşletmeciliği Dergisi, 1(2), 48-59.Ersin, M. ve Beyhan, Y. (2001). Toplu Beslenme Sistemlerinde Hijyen Sanitasyonu Sağlama Önerileri, Mesleki Sağlık ve Güvenlik Dergisi, Ekim, ss. 19-26. |
| Assessment methods and criteria |
The students are rated one midterm and one final examination. |
| Work Placement |
Not Applicable |
| Catalog Content |
Concepts: Hygiene, Sanitation, Disinfection, Sterilization, Cleaning, Quality, Standard; Sanitation in Food Businesses: Benefits of the sanitation program to businesses; Food Hygiene: Safe food, Cross contamination, Safe food chain; Personnel Hygiene; Water Hygiene; Physical Planning: Location of the kitchen, Kitchen ceiling, Kitchen floor, Lighting, Ventilation; Importance of quality for quality and food businesses; Systems Used in Food Sanitation: Good manufacturing practices (GMP), Good hygiene practices (GHP), HACCP system; ISO 22000 Food Safety Management System; TS EN ISO 14001 Standard;Work accidents and precautions in the kitchen. |
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