TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0335 |
| Name | Food safety |
| Term | 2019-2020 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
Prof. Dr. ZERRİN ERGİNKAYA
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Encountered in the food chain from farm to table all of the physical, chemical, biological, and allergic hazards by defining the size of the health hazards, precautions to be taken on the issue of food safety regulations and information systems.
Course Content
Hazard Analysis and Critical Control Points (HACCP) principles and implementation phases, the food industry, examples of applications developed with the objective of providing food security and other systems, as well as microbiological standards applied in various countries and Turkey, the basic criteria for the determination and implementation of microbiological criteria in foods approaches.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn Detection of food-borne risks |
| LO02 | Learn National and international legal regulations for food safety knowledge |
| LO03 | learn the ability to give informed consumer education in food safety |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts related to food and food security | reviewing references | |
| 2 | Food-borne hazards | reviewing references | |
| 3 | Food-borne hazards | reviewing references | |
| 4 | Food-borne hazards | reviewing references | |
| 5 | Food Contaminants | reviewing references | |
| 6 | Food-borne naturally toxic compounds | reviewing references | |
| 7 | Toxicology and chemicals | reviewing references | |
| 8 | Mid-Term Exam | Study | |
| 9 | Food safety and risk analysis | reviewing references | |
| 10 | Regulations for food safety | reviewing references | |
| 11 | Food safety systems | reviewing references | |
| 12 | Pre-requisite programs | reviewing references | |
| 13 | HACCP | reviewing references | |
| 14 | microbiological criteria | reviewing references | |
| 15 | Microbiological analysis of international accreditation | reviewing references | |
| 16 | Term Exams | Study | |
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |