Course Name Code Semester T+U Hours Credit ECTS
Plant Sanitation GDM 407 7 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Prof.Dr. SERAP COŞANSU AKDEMİR
Course Lecturers Prof.Dr. SERAP COŞANSU AKDEMİR,
Course Assistants
Course Category
Course Objective Aim of this course is to teach hygiene concept, projection of plant in view of hygiene and application of hygiene rules effectively.
Course Content Hygiene and sanitation concept and their importance for food industry, contamination sources and prevention of contamination, cleaning and sanitizing applications, staff hygiene, cleaning materials, sanitizing agents, insect control, properties of water used in food industry and disinfection
# Course Learning Outcomes Teaching Methods Assessment Methods
1 He/She defines the hygiene and sanitation terms and discusses their importance in food sector. Lecture, Question-Answer, Testing,
2 He/She gives examples for food-borne health risks and contamination sources. Lecture, Question-Answer, Discussion, Testing,
3 He/She explains the methods of water disinfection. Lecture, Question-Answer, Testing,
4 He/She can decide that which detergent should be used according to the properties of the dirt. Lecture, Question-Answer, Discussion, Testing,
5 He/She discusses the significance of hygiene knowledge of personnel. Lecture, Question-Answer, Discussion, Self Study, Testing, Homework,
6 He/She interpret the important issues that should be considered sanitation point of view during plant and equipment design. Lecture, Question-Answer, Discussion, Testing, Project / Design,
7 He/She can decide the control methods of insects, rodents etc. Lecture, Question-Answer, Discussion, Testing,
Week Course Topics Preliminary Preparation
1 Definition and importance of hygiene and sanitation, microorganisms and sanitation
2 Food borne health risks, contamination sources
3 Properties of water used in food industry and disinfection
4 Plant design and sanitation
5 Sanitation of equipments
6 Staff hygiene and education
7 Cleaning and detergents
8 Cleaning methods
9 Disinfection methods
10 Disinfectants
11 Air and sanitation
12 Control of insects and rodents in food plants
13 Legislation about hygiene and sanitation
14 General evaluation and discussion
Course Notes Plant Sanitation Lecture Notes, Sakarya University
Course Resources 1. ATAMER, M.,1996. Süt Endüstrisinde Sanitasyon. Ankara Üniv. Zir. Fak. Yayın No: 1464 Ders Kitabı: 434, Ankara.
2. Gıda İşletmelerinde Hijyen (Prof. Dr. Deniz Göktan, Prof. Dr. Günnur Tunçel, 2010, Meta Basım Matbaacılık)
3. Principles of Food Sanitation (Norman G. Marriott and Robert B. Gravani, 2006, Springer Science+Business Media, Inc.)
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 40
1. Kısa Sınav 20
2. Kısa Sınav 20
1. Ödev 20
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 8 8
Quiz 2 6 12
Assignment 2 5 10
Performance Task (Seminar) 1 10 10
Final examination 1 12 12
Total Workload 132
Total Workload / 25 (Hours) 5.28
dersAKTSKredisi 5