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Course Code: 
CULA 131
Course Period: 
Autumn
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
7
Course Language: 
İngilizce
Course Objectives: 
The aim of the course is to provide the students knowledge of the causes of food borne diseases (physical, biological and chemical hazards), and preventive measures applied to the staff, premises, and processing stages from farm to fork
Course Content: 

The food safety and hygiene principles and the basics of food safety programs for food production units and their requirements.

Vertical Tabs

Course Flow

COURSE CONTENT
Week Topics Study Materials
1 Introduction- What is microbiology? What is food safety? Safe and unsafe food  
2 Classification of hazards in foods- physical, chemical, and biological hazards Safety Fundamentals- related chapter, course notes, news
3 Classification of microorganisms in foods- beneficial, spoilage, and pathogenic microorganisms Safety Fundamentals- related chapter, course notes, news
4 Requirements for microbial growth Safety Fundamentals- related chapter, course notes, news
5 Potential chemical and physical hazards in foods Safety Fundamentals- related chapter, course notes, news
6 Potential chemical and physical hazards in foods Safety Fundamentals- related chapter, course notes, news
7 Basics of national and international food laws and regulations Safety Fundamentals- related chapter, course notes, news
8 Receiving/growing safe food ingredients Safety Fundamentals- related chapter, course notes, news
9 Food hygiene and safety standards at the production areas Safety Fundamentals- related chapter, course notes, news
10 Food safety and hygiene requirements for the staff Safety Fundamentals- related chapter, course notes, news
11 Mid-term  
12 Principles of HACCP related chapter, course notes, academic papers
13 Principles of ISO standards related chapter, course notes, academic papers
14 Principles of FMEA related chapter, course notes, academic papers

 

Recommended Sources

Textbook
  1. Sprenger, 2004, R.A, Hygiene for Management, 11th Edition, Highfield.co.Uk.limited, UK
  2. McSwane, D, Rue, NR, Linton, R, Williams, AG, 2004,  Food Safety Fundamentals, Pearson, USA
Additional Resources  

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 80
Quizzes   (10 % bonus to overall)
Assignment and class participation   20
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100