Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
ITO0020		SANITATION AND HYGIENE RULES	2/0/0	DE	Turkish	2

Course Goals	Ensuring the competence of providing personal hygiene and operating cleaning and disinfection rules in accordance with the legislation and hygiene rules
Prerequisite(s)	-
Corequisite(s)	-
Special Requisite(s)	The minimum qualifications that are expected from the students who want to attend the course.(Examples: Foreign language level, attendance, known theoretical pre-qualifications, etc.)
Instructor(s)	ÖĞR.GÖR. PELİN TUNA
Course Assistant(s)
Schedule	The course is not offered this semester.
Office Hour(s)
Teaching Methods and Techniques	Lecture notes, visual and audio narration and question-answer method
Principle Sources	Professor Sıdıka BULDUK "Food and Staff Hygiene"
Other Sources	-

Course Schedules
Week	Contents	Learning Methods
1. Week	Nutrition, Nutrition Science, The Importance of Food and Food Hygiene	Visual and Audio Lecture. Question Answer Method
2. Week	Hygiene, sanitation and hygiene concepts	Visual and Audio Lecture. Question Answer Method
3. Week	Factors leading to food pollution	Visual and Audio Lecture. Question Answer Method
4. Week	Nutritional Hygiene in Mass Nutritional Establishments	Visual and Audio Lecture. Question Answer Method
5. Week	Hygiene rules to be followed when buying and storing food	Visual and Audio Lecture. Question Answer Method
6. Week	Hygiene rules to be followed during preparing, cooking and serving foods	Visual and Audio Lecture. Question Answer Method
7. Week	Personnel Hygiene	Visual and Audio Lecture. Question Answer Method
8. Week	Midterm
9. Week	Foodborne diseases and hygiene rules to be observed for protection	Visual and Audio Lecture. Question Answer Method
10. Week	Food safety management systems	Visual and Audio Lecture. Question Answer Method
11. Week	Determination of potential risks and preventive actions within the framework of the HACCP system	Visual and Audio Lecture. Question Answer Method
12. Week	Kitchen and utensil hygiene	Visual and Audio Lecture. Question Answer Method
13. Week	Food Poisoning	Visual and Audio Lecture. Question Answer Method
14. Week	HACCP (ISO 22000) System Structure Functioning	Visual and Audio Lecture. Question Answer Method
15. Week	Final
16. Week	Final
17. Week

Assessments
Evaluation tools	Quantity	Weight(%)
Midterm(s)	1	40
Final Exam	1	60

Program Outcomes PO-1 Communicating with the Guest PO-2 Making Accommodation Services in Professional Foreign Language and Providing Information to Guests. PO-3 Managing Human Resources, Introducing Professional Ethics, Explaining the Principles of Hotel Management PO-4 Explaining Basic Travel-Tourism Concepts, Introducing Tourism's Impact on Economy PO-5 Guiding in the execution of the front office services, guest check in / check out the process, to carry out transactions, to carry out the transfer operations, to carry out the reporting operations PO-6 Fulfilling the Obligations Regarding Tourism Legislation, Making Correspondence with the Ministry PO-7 Preparing the floor for floor services, floor control, cleaning services in housekeeping PO-8 Introducing the Coastal Region of Turkey, to promote Turkey's Central Regions PO-9 Understanding Marketing in Tourism PO-10 Applying Quality Management Systems, Developing Yourself Using IT Facilities PO-11 First aid to the patient / injured in emergencies

Learning Outcomes LO-1 To learn hygiene and sanitation rules LO-2 Ability to apply hygiene rules in food production LO-3 To learn ISO 22000 applications LO-4 To recognize the importance of hygiene education LO-5 Establish HACCP plan in bulk meals and implement

Course Assessment Matrix:

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11
LO 1
LO 2
LO 3
LO 4
LO 5