Page 4 - curriculum

INDEX

INTRODUCTION

LEARNING ACTIVITY-1
1. What Is Occupational Health and Safety?

1.1. Risk Factors Regarding Occupational Health and Safety
1.1.1. Physical Risks
1.1.1.1. Illumination

1.1.1.2. Vibration
1.1.1.3. Noise
1.1.1.4. Thermal Comfort

1.1.2. Biological Risks
1.1.3. Electrical Risks
1.1.4. Ergonomic Risks

1.1.5. Psychosocial Risks
1.2. Risk Assessment and Risk Management for Occupational Safety

1.2.1. Forming Risk Assessment Teams and Instructing the Team
1.2.2. Specifying Labor
1.2.3. Determination of Labor Risks

1.2.4. Classification of Precautions
ASSESSMENT AND EVALUATION-1

LEARNING ACTIVITY-2
2. Utilization and Importance of Geothermal Energy Through the Process of Dried Food Preparation
2.1. What is geothermal energy?

2.2. Geothermal Energy in Turkey
2.3. Geothermal Energy in the World
ASSESSMENT AND EVALUATION-2

LEARNING ACTIVITY-3
Dehydration Methods
3.1. Natural drying

3.2. Mechanical drying
3.2.1. Kiln seasoning (heat emission) drying

3.2.2. Freeze drying
3.2.3. Vacuum drying
3.2.4. Fluid-bed drying

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