TÜRKÇE
ENGLISH
Information
| Code | SUF403 |
| Name | Food Safety and Quality Management Systems |
| Semester | 7. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. FATİH ÖZOĞUL |
Course Goal
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
Course 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
Course Precondition
None
Resources
Lecture notes and internet resource
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Getting information about the purpose of food safety and quality management system |
| LO02 | Learning content of ISO22000: 2005 food safety management standard |
| LO03 | Knowing relationship between ISO22000: 2005, HACCP, IFS and BRC |
| LO04 | Gaining knowledge for planning, execution, reporting and tracking of food safety management accordance with ISO22000: 2005 quality management system |
| LO05 | It gives the ability to comprehend quality control application methods in the food industry. |
| LO06 | Can implement quality standards. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Assessment of data scientifically on fisheries engineering, determining and solving the problems | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Having plan any study related to fisheries science as an individually, managing and consulting. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Improving life-long learning attitude and using the information to the public interest. | 5 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Using the informatics and communicating technology | 3 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | 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 | 5 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Hygiene in the food industry | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Food safety | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Hazardous substances in the food industry, giving assignment for students | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Prerequisite programs (GMP, GHP, GSP, etc.) | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | HACCP system | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | BRC and IFS systems | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | ISO 22000 food safety management system | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Studying for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Changes brought about by ISO 22000 food safety management system and standards | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | The application of food safety management system in the food sector 1 | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | The application of food safety management system in the food sector 2 | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Introduction of quality management system | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Quality management systems | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Implementation of quality management systems in the food sector | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Tartışma |
| 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 | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Reading literature and lecture notes related to subject, preparation of project | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading literature and lecture notes related to subject, preparation of project | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 24 | 24 |
| Total Workload (Hour) | 88 | ||
| Total Workload / 25 (h) | 3,52 | ||
| ECTS | 4 ECTS | ||