G344 Food Quality and Safety Management Systems

2 ECTS - 2-0 Duration (T+A)- 6. Semester- 2 National Credit

Information

Code G344
Name Food Quality and Safety Management Systems
Term 2024-2025 Academic Year
Semester 6. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 2 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. TURGUT CABAROĞLU
Course Instructor
1 2
Prof. Dr. TURGUT CABAROĞLU (A Group) (Ins. in Charge)


Course Goal / Objective

Enable the students to have knowledge about quality, basic terms, principles and methods of food quality control, quality cards, total quality management, quality management systems, food safety and quality management systems (ISO-9001, ISO-22000), which will further help them find jobs as a quality manager in the food industry.

Course Content

Quality, basic terms, principles and methods of food quality control, quality cards, total quality management, quality management systems, food safety and quality management systems (ISO-9001, ISO-22000)

Course Precondition

none

Resources

Schmidt, R. H., & Rodrick, G. E. (2003). Food safety handbook. John Wiley & Sons.

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the basic concepts of quality, total quality
LO02 Knows foods quality characteristics
LO03 Knows statistical quality contol tools
LO04 Knows preparation of the control cards, determines and resolves the problems in the process regarding food quality
LO05 Knows preparation of the defect control cards, determines and resolves this kind of problems
LO06 Knows the TQM principles
LO07 Knows process based Quality Management System model
LO08 Knows Quality Management System Requirements
LO09 Knows mandatory procedures of ISO 9001:2015
LO10 Knows prerequisite programmes for food safety
LO11 Knows aim, content aand requirement of ISO 22000 Food Safety Management System
LO12 Knows hazard analysis, control of nonconformity, withdrawa. Apply to.professional ethics rules
LO13 Knows the rules of ISO 22000 Food Safety Management System Verification, Validatio and Improvement
LO14 Knows about system documents and records and how to prepare some of them


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems.
PLO02 Bilgi - Kuramsal, Olgusal Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology.
PLO03 Bilgi - Kuramsal, Olgusal Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions.
PLO04 Bilgi - Kuramsal, Olgusal Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies.
PLO05 Bilgi - Kuramsal, Olgusal Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results.
PLO06 Bilgi - Kuramsal, Olgusal Takes responsibility individually and as a team member to solve problems encountered in food engineering applications.
PLO07 Bilgi - Kuramsal, Olgusal Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. 4
PLO08 Bilgi - Kuramsal, Olgusal Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering.
PLO09 Bilgi - Kuramsal, Olgusal Gains the awareness of food legislation and management systems and professional ethics. 4
PLO10 Bilgi - Kuramsal, Olgusal Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability.
PLO11 Bilgi - Kuramsal, Olgusal Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. 5


Week Plan

Week Topic Preparation Methods
1 The definition of quality , basic concepts of quality control , quality assurance part of the organization, functions and relationship with other departments Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 The food quality control and quality characteristics Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Statistical quality contol and quality control tools Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Statistical quality contol : control charts Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Statistical quality contol : Defect charts and interpretation Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Total Quality Management, principles I Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Total Quality Management, principles II Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 ISO 9001: 2015 Quality Management System Requirements Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Food Safety Management Systems , ISO 22000 Food Safety Management System Standard Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 Prerequisite programmes for food safety, PAS 220 Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 ISO 22000 Food Safety Management System , Management Responsibility , Resource Management, Planning and realization of safe foods Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Hazard analysis, control of nonconformity, withdrawal Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 ISO 22000 Food Safety Management System Verification and Validation Implementation of the Improvement System Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 What is Document and record; samples of procedures Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Evluation Ölçme Yöntemleri:
Yazılı Sınav, Ödev, Performans Değerlendirmesi


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 1 14
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 4 4
Final Exam 1 8 8
Total Workload (Hour) 54
Total Workload / 25 (h) 2,16
ECTS 2 ECTS

Update Time: 09.05.2024 05:50