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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
QUALITY ASSURANCE SYSTEM AND HYGIENE * MYO 225 3 3 + 0 3 5
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Önlisans
Dersin Türü ZORUNLU
Dersin Koordinatörü Öğr. Gör. Dr. YELİZ PARLAK
Dersi Verenler Dr.Öğr.Üyesi HAMZA BOZKIR
Dersin Yardımcıları
Dersin Kategorisi
Dersin Amacı
The adequacy of practice of quality management systems in addition to personal hygiene, To gain the application capabilities the rules of hygiene and sanitation issues in the food industry.
Dersin İçeriği
To implement the principle of quality at production and service processes, to apply quality ve standarts at management, improve leadership practices, developing policies and strategies, develop employee participation practices, improve processes, to measure corporate development.The concept of hygiene and sanitation, personal hygiene and sanitation rules, periodic health checks, manual cleaning and disinfection in business, self-cleaning systems.
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - To implement the principle of quality at production and service processes 2 - 1 - A - B -
2 - Manages the quality process. 2 - 1 - B - A -
3 - Explains the quality standards. 2 - 1 - B - A -
4 - It gives an idea to develop policies and strategies in enterprises. 2 - 1 - B - A -
5 - Explain the concepts related to hygiene and sanitation. 2 - 1 - A - B -
6 - Apply the rules of personal hygiene. 1 - 2 - C - B - A -
7 - Implements the hygiene and sanitation in the food industry. 2 - 1 - C - B - A -
Öğretim Yöntemleri: 2:Question-Answer 1:Lecture
Ölçme Yöntemleri: C:Homework B:Oral Exam A:Testing

Ders Akışı

Hafta Konular ÖnHazırlık
1 Quality definition, basic concepts
2 Total quality management
3 Quality circles
4 HACCP, ISO, Tse principles, benefits
5 Hygiene definitions
6 Sources of contamination of food with microorganisms
7 Business hygiene
8 Combat pests
9 Midterm, Work clothing
10 Work clothing and protective equipment
11 Periodic health checks
12 Microorganisms human relationships
13 Food hygiene
14 Cleaning and disinfection in food industry

Kaynaklar

Ders Notu
Ders Kaynakları 1. Akın, Özcan, Toplam Kalite Yönetimi ve İnsan. Ezgi Kitapevi Bursa 2001
2. Anon., 2013 Türk Gıda Kodeksi http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx Erişim: 05.12.2013
3. Graham,N.O.(1995)Quality in Health Care Theory Application and Evolution, Bronxville,Newyork
4. Meisenheimer C.G.(1992). İmproving Quality A Guide to Effective Programs
5. Shiomi H, Vada K.(1995) Fordism Transformed . Oxford University Press

1. Gıda Hijyeni ve Sanitasyon Doç.Dr. Semra KAYAARDI Kasım 2005 Sidaş Yayınları
2. Hijyen ve Sanitasyon Anadolu Üniversitesi Yayınları Yayın No:2349 Editör: Prof.Dr. Mustafa TAYAR
3. Süt İşletmelerinde Sanitasyon Ege Üniversitesi Ege Meslek Yüksekokulu Yayınları Yayın No:17 Prof.Dr. Mustafa METİN, Dr. Gül Figen ÖZTÜRK

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. X
2 To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. X
3 To be able to select and use modern techniques, tools and information technologies required for applications related to the field. X
4 Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. X
5 Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques .
6 Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. X
7 To have a sense of social responsibility, universal, social and professional ethics and to respect historical values
8 To have quality awareness, environmental protection knowledge, worker health and job security. X
9 To gain the ability to use computer software and hardware at the basic level required by the field.
10 To gain application skills by examining the relevant processes in the industry and service sector on site.
11 To gain the ability to design using technical drawing, computer aided drawing, simulation programs, and to select systems and components related to the field, to make basic sizing calculations, to draw professional plans and projects, to use laboratory tools and equipment and their software.

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
KisaSinav 1 15
Odev 1 20
AraSinav 1 50
KisaSinav 2 15
Toplam 100
Yıliçinin Başarıya Oranı 40
Finalin Başarıya Oranı 60
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
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 15 15
Quiz 2 10 20
Assignment 1 10 10
Oral Examination 0 0 0
Performance Task (Seminar) 1 5 5
Final examination 1 20 20
Toplam İş Yükü 150
Toplam İş Yükü /25(s) 6
Dersin AKTS Kredisi 6
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