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SEC 342 | Hygiene & Sanitation at Seafood plants | 2+0+0 | ECTS:3 | Year / Semester | Spring Semester | Level of Course | First Cycle | Status | Elective | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | Prerequisites and co-requisites | None | Mode of Delivery | Face to face, Group study, Practical | Contact Hours | 14 weeks - 2 hours of lectures per week | Lecturer | -- | Co-Lecturer | None | Language of instruction | Turkish | 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 Outcomes | CTPO | TOA | Upon successful completion of the course, the students will be able to : | | | LO - 1 : | Maintain hygiene and sanitation at seafood processing plants | 1,3,4,5,6 | 1,3,4,5 | LO - 2 : | Can prepare application procedures for good manufacturing and good hygine practices at seafood processing plants | 1,3,4,5,6,7 | 1,3,4,5 | LO - 3 : | Can consult to seafood processing plants for seafood hygiene and sanitation applications | 1,3,4,5,6,8,20 | 1,3,4,5 | LO - 4 : | To select proper plant design and place for seafood processing | 1,3,4,5,6,8 | 1,3,4,5 | LO - 5 : | Can select proper equipment design for a seafood processing plant | 1,3,4,5,6,8 | 1,3,4,5 | LO - 6 : | Can training employee in the seafood processing plants on good manufacturing and hygiene practices | 1,3,4,5,6,8 | 1,3,4,5 | 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 | |
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 |
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Course Syllabus | Week | Subject | Related Notes / Files | Week 1 | Importance of good hygiene and sanitation practices at seafood plants and the relationship with HACCP. | | Week 2 | Chemicals used for hygiene and sanitation, their application methods,and safety for environment and food. | | Week 3 | Sanitary operations, and equipment and utensiles used for cleaning and sanitation. | | Week 4 | Design of processing plants and selecting suitable environment. | | Week 5 | Pest control. | | Week 6 | Sanitary facilities and control for seafood safety (Plumbing, waste control etc.). | | Week 7 | Hygiene and Sanition of Equipment and utensils, and suitable design of equipment for easy sanitary purposes. | | Week 8 | Short exam | | Week 9 | Employee health, hygiene and hand washing. | | Week 10 | Prevention of cross-contamination, and preventing adulteration. | | Week 11 | Production and storage control, | | Week 12 | Storage of chemicals to prevent food contamination. | | Week 13 | Building sanitary procedures | | Week 14 | Building sanitary procedures continue | | Week 15 | Students presentations | | Week 16 | Final exam | | |
1 | Notes of Good Manufacturing Practices, Internet Training Course. Cornell University, USA | | 2 | Basılmamış ders notları, Sevim Köse, 2010 | | |
Method of Assessment | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | Quiz | 8 | 04/04/14 | 2 | 30 | Presentation | 15 | 13/05/14 | 2 | 20 | End-of-term exam | 16 | 23/05/14 | 2 | 50 | |
Student Work Load and its Distribution | Type of work | Duration (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 load | | | 85 |
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