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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING

Course Catalog
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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING /
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BTM2023Seafood Hygiene and Sanitation2+0+0ECTS:4
Year / SemesterFall Semester
Level of CourseFirst Cycle
Status Elective
DepartmentDEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING
Prerequisites and co-requisitesNone
Mode of DeliveryFace to face, Group study, Lab work
Contact Hours14 weeks - 2 hours of lectures per week
LecturerProf. Dr. Sevim KÖSE
Co-LecturerDr. Bekir TUFAN
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
The main aim of this course is to provide knowledge to the students so that they can able to maintain good hygiene and sanitation practices at seafood processing plants
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : Maintain hygiene and sanitation at seafood processing plants4,5,61,3,4,5
LO - 2 : Can prepare application procedures for good manufacturing and good hygine practices at seafood processing plants4,5,61,3,4,5
LO - 3 : Can consult to seafood processing plants for seafood hygiene and sanitation applications4,5,61,3,4,5
LO - 4 : To select proper plant design and place for seafood processing4,5,61,3,4,5
LO - 5 : Can select proper equipment design for a seafood processing plant4,5,61,3,4,5
LO - 6 : Can training employee in the seafood processing plants on good manufacturing and hygiene practices4,5,61,3,4,5
CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome

 
Contents of the Course
Importance of good hygiene and sanitation practices at seafood plants and the relationship with HACCP. Chemicals used for hygiene and sanitation, their application methods, and safety for environment and food. Sanitary operations, and equipment and utensiles used for cleaning and sanitation. Design of processing plants and selecting suitable environment. Pest control. Sanitary facilities and control for seafood safety (Plumbing, waste control etc.). Hygiene and Sanition of Equipment and utensils, and suitable design of equipment for easy sanitary purposes. Employee health, hygiene and hand washing. Prevention of cross-contamination, and preventing adulteration. Production and storage control, Storage of chemicals to prevent food contamination. Building sanitary procedures
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Importance of good hygiene and sanitation practices at seafood plants and the relationship with HACCP.
 Week 2Chemicals used for hygiene and sanitation, their application methods,and safety for environment and food.
 Week 3Sanitary operations, and equipment and utensiles used for cleaning and sanitation.
 Week 4Design of processing plants and selecting suitable environment.
 Week 5Pest control.
 Week 6Sanitary facilities and control for seafood safety (Plumbing, waste control etc.).
 Week 7Hygiene and Sanition of Equipment and utensils, and suitable design of equipment for easy sanitary purposes.
 Week 8Short exam
 Week 9Employee health, hygiene and hand washing.
 Week 10Prevention of cross-contamination, and preventing adulteration.
 Week 11Production and storage control,
 Week 12Storage of chemicals to prevent food contamination.
 Week 13Building sanitary procedures
 Week 14Building sanitary procedures continue
 Week 15Students presentations
 Week 16Final exam
 
Textbook / Material
1Notes of Good Manufacturing Practices, Internet Training Course. Cornell University, USA
2Basılmamış ders notları, Sevim Köse, 2010
 
Recommended Reading
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 10 21/11/18 2 50
End-of-term exam 16 09/01/19 2 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 1 12 12
Sınıf dışı çalışma 2 5 10
Arasınav için hazırlık 5 2 10
Uygulama 1 4 4
Ödev 4 4 16
Kısa sınav 1 1 1
Dönem sonu sınavı için hazırlık 15 2 30
Dönem sonu sınavı 2 1 2
Total work load85