COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Safety and Quality Management Systems SUF   403 7 2 2 4

Prerequisites and co-requisites Yok
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Fatih ÖZOĞUL
Instructors
Prof.Dr.FATİH ÖZOĞUL1. Öğretim Grup:A
 
Assistants
Goals
Gaining knowledge and experience in food safety and quality management system from stage of production and marketing to after-sales service to ensure appropriate products and services
Content
Hygiene in the food industry, food safety, hazardous substances in the food industry prerequisite programs (GMP, GHP, GSP, etc.), HACCP system, BRC and IFS systems, changes brought about by ISO 22000 food safety management system and standards, HACCP and ISO 22000 manual, the application of food safety management system in the food sector, introduction of quality management system, quality management systems, implementation of quality management systems in the food sector, the changes brought about by the ISO 9001:2008 standard

Learning Outcomes
1) Getting information about the purpose of food safety and quality management system
2) Learning content of ISO22000: 2005 food safety management standard
3) Knowing relationship between ISO22000: 2005, HACCP, IFS and BRC
4) Gaining knowledge for planning, execution, reporting and tracking of food safety management accordance with ISO22000: 2005 quality management system
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Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications.
X
2
2. Assessment of data scientifically on fisheries engineering, determining and solving the problems
X
3
3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
X
4
4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
X
5
5. Having plan any study related to fisheries science as an individually, managing and consulting.
X
6
6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
X
7
7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
X
8
8. Improving life-long learning attitude and using the information to the public interest.
9
9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
X
10
10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
X
11
11. Using the informatics and communicating technology
12
12. Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning.
13
13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
X
14
14. Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field
X
15
15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Hygiene in the food industry Reading literature and lecture notes related to subject Lecture
Discussion
2 Food safety Reading literature and lecture notes related to subject Lecture
Discussion
3 Hazardous substances in the food industry, giving assignment for students Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
4 Prerequisite programs (GMP, GHP, GSP, etc.) Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
5 HACCP system Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
6 BRC and IFS systems Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
7 ISO 22000 food safety management system Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
8 Mid-Term Exam Studying for exam
9 Changes brought about by ISO 22000 food safety management system and standards Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
10 The application of food safety management system in the food sector 1 Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
11 The application of food safety management system in the food sector 2 Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
12 Introduction of quality management system Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
13 Quality management systems Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
14 Implementation of quality management systems in the food sector Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
15 The changes brought about by the ISO 9001:2008 standard, deadline for submitting project Reading literature and lecture notes related to subject, preparation of project Lecture
Discussion
16-17 Term Exams Reading literature and lecture notes related to subject, preparation of project

Recommended or Required Reading
Textbook
Additional Resources