Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1GMS107 FOOD SAFETY AND HYGIENE3+0+03521.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course To ensure that our students learn the rules of hygiene and the necessary sanitation practices for safe food production; to gain the ability to choose different cleaning and disinfection methods suitable for the production process and the product produced, to determine the effectiveness of the applied hygiene and sanitation program, and to teach the relevant legislation; explaining the precautions to be applied to employees, production facilities and raw materials in order to prevent the contamination of physical, chemical and biological hazards with food at all stages of food production from field to table; to provide information on how food spoilage can be prevented; To ensure that they have sufficient knowledge about quality assurance systems such as HACCP and ISO 22000 in ensuring food safety.
Course Content In the course content, basic concepts of food hygiene and safety, general principles of food hygiene, food spoilage and contamination, food-borne diseases, hygienic conditions to be considered while cooking and holding, sources of contamination, hygienic rules to be considered in the stages of transportation, presentation and service of food. learn how to effectively implement personnel hygiene and quality assurance systems in food production.
Course Methods and Techniques exam, essay, reading
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Fulya Harp Çelik
Name of Lecturers Asist Prof.Dr. Fulya Harp Çelik
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources -Bulduk S., 2018, Food and Personnel Hygiene, Detay Publishing, Ankara
Koçak N., 2015, Food and Personnel Hygiene in Food and Beverage Businesses, Detay Publishing, Ankara
lecture notes
Course Notes The course will be covered theoretically. The course, which was taught formally for 14 weeks, will be explained through the contents and professional definitions prepared by the instructor.
Documents -Bulduk S., 2018, Gıda ve Personel Hijyeni, Detay Yayıncılık, Ankara -Erkmen O, 2022, Gıda Hijyeni ve Sanitasyon, Nobel Yayıncılık, Ankara

Course Category
Engineering %50
Science %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 30
Assignment 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 12 3 36
Hours for off-the-c.r.stud 12 3 36
Assignments 12 2 24
Presentation 1 51 51
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 5 151

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Will be able to discuss microorganisms, food contamination and factors that cause foodborne diseases.
2 Will be able to explain proper personal hygiene practices during food processing, proper procedures during the receipt, preparation, storage and service of food products.
3 Will be able to analyze different hazards that may be encountered during food preparation and service.
4 Will be able to classify preventive measures within the scope of food safety management systems.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Food Safety
2 Physical, Chemical and Biological Hazards Potentially Contaminating Food
3 Physical, Chemical and Biological Hazards Potentially Contaminating Food
4 Foodborne Diseases and Factors Causing Food Poisoning
5 Hygiene and Sanitation During Purchase and Storage of Food
6 Hygiene and Sanitation During Food Preparation and Cooking and Serving
7 Personnel Hygiene
8 Midterm exam
9 Cleaning and Its Importance, Cleaning and Disinfection Stages, Cleaning Equipment, Detergents and Disinfectants
10 Pest Control and Pest and Pest Control
11 Sanitation of Kitchen and Appliances Detergents and Disinfectants Used to Provide Hygiene and Sanitation
12 HACCP(Hazard Analysis and Critical Control Points)
13 ISO 22000
14 presentations
15 final exam

 
Sustainable Development Goals
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 5 5 5
C1 5 5 5
C2 5 5 5
C3 5 5 5
C4 5 5 5

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant