Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI118

Course Name:

Occupational health and Safety

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. STAFF

Course Lecturer(s):

Prof. Dr. FAHRİ ERENEL

Course Assistants:

Course Objective and Content

Course Objectives:	Establishing a health and safety culture, adopting the concept of occupational health and safety in this framework, learning the rights and responsibilities of employees and employers in this area, learning the sources of danger in the working environment and making risk assessment, learning the basic principles of work accidents and occupational diseases, learning the basic first aid principles.
Course Content:	Health and Safety Culture, Basic Consepts of Occupational Health and Safety, Rights and Liabilities, Source of Danger in Workplaces, Risk Assesment, Occupational Accident and Occupational Diseas, Principle of Basic First Aid

Learning Outcomes

The students who have succeeded in this course;
1) Knows the basic concepts of Occupational Health and Safety,
2) Knows the legislation on Occupational Health and Safety,
3) Understands the relevant rights and responsibilities in terms of employees and employers,
4) Make a risk assessment by noticing the sources of danger in various working environments,
5) Understands the causes of work accident and occupational disease, can prevent accidents with a preventive approach,
6) Basic first aid awareness increases.

Course Flow Plan

Week	Subject	Related Preparation
1)	General information about the course, Health and Safety Culture, Basic Concepts of OHS
2)	OHS Legislation and Standard, Rights and Obligations
3)	Definitions of Work Accident/ Near Miss/ Occupational Disease and Legal Consequences Resulting From These
4)	Key Sources of Danger
5)	OHS in Working at Height and Construction Works
6)	OHS and Fire in Electrical Works
7)	OHS, Environmental Health and Waste Management in Laboratory Studies
8)	Mindterm
9)	Accident Theories and General Safety Rules for All Employees
10)	Hazard-Risk Relationship and Risk Assessment
11)	Health and Safety Signs, Personal Protective Equipment
12)	Emergency Management
13)	Occupational Diseases and Work-Related Diseases
14)	Basic First Aid
15)	Final examination

Sources

Course Notes / Textbooks:	Ders Notları (Neslihan Türkoğlu)
References:	Ders Notları (Neslihan Türkoğlu)

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Have information about food components and additives and use this information in production.
2) Has knowledge about food legislation and professional ethics.
3) Evaluates the knowledge learned in food laboratories at production and quality control points.
4) Can determine the risk factors in food production stages.
5) Can provide hygiene, sanitation conditions in food sector.
6) Have knowledge about occupational safety in food industry.
7) Uses the necessary equipment for food safety and quality control in food laboratories.
8) Uses the necessary equipment for food safety and quality control in food laboratories.
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10) Use current techniques in the field of food technology.
11) Identifies problems, generates and presents solutions.
12) Has an awareness of the legal consequences of technological applications and professional ethics.
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Have information about food components and additives and use this information in production.
2)	Has knowledge about food legislation and professional ethics.
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.
4)	Can determine the risk factors in food production stages.
5)	Can provide hygiene, sanitation conditions in food sector.
6)	Have knowledge about occupational safety in food industry.
7)	Uses the necessary equipment for food safety and quality control in food laboratories.
8)	Uses the necessary equipment for food safety and quality control in food laboratories.
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10)	Use current techniques in the field of food technology.
11)	Identifies problems, generates and presents solutions.
12)	Has an awareness of the legal consequences of technological applications and professional ethics.
13)	Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14)	Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	0			0
Midterms	1	0			0
Final	1	0			0
Total Workload					0