G326 Food Quality and Safety Management Systems

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

Information

Code G326
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 3 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

handouts 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 Has information on basic characteristics (anatomic, morphologic,physiological and biological) of farm animals 5
PLO02 Bilgi - Kuramsal, Olgusal Has information on planning animal housing for environmental aspects and animal species, about forage production and storage for environmental conditions and different species, making plans about animal breeding 4
PLO03 Bilgi - Kuramsal, Olgusal Has genetic and statistical information which can be the basis of animal improvement .Has adequate knowledge of industrial animal farming
PLO04 Bilgi - Kuramsal, Olgusal Has information on alternative production systems
PLO05 Bilgi - Kuramsal, Olgusal To get technical knowledge in his/her field 4
PLO06 Bilgi - Kuramsal, Olgusal Knows the techniques in Animal Breeding and applies. Has information about small cattle raising and poultry farming and nutrition and applies.Transfers genetic and statistical information that can be the basis of animal breeding to animal production
PLO07 Bilgi - Kuramsal, Olgusal Finds the reasons of the technical and economical problems that can adversely affect the quality and capacity levels desired in Animal Science and develops solutions
PLO08 Bilgi - Kuramsal, Olgusal Obtains information in the field of Animal Science, researches, evaluates, records,consults,plans projects and applies
PLO09 Bilgi - Kuramsal, Olgusal Uses IT to get new information in animal production
PLO10 Bilgi - Kuramsal, Olgusal Transfers knowledge to people who work in the field at various levels, has communication skills,has the self -confidence in providing information and following technical developments
PLO11 Bilgi - Kuramsal, Olgusal He is aware of the impacts of animal science and agricultural engineering applications on health, environment and safety in the comprehensive and social dimensions and the problems of the times that are reflected in the field of engineering.


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, Problem Çözme
5 Statistical quality contol : Defect charts Texbook Öğretim Yöntemleri:
Soru-Cevap, Problem Çözme
6 Total Quality Management, principles Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Total Quality Management, principles 2 Texbook Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Texbook Ölçme Yöntemleri:
Yazılı Sınav
9 ISO 9001: 2015 Quality Management System Requirements Texbook Öğretim Yöntemleri:
Anlatım
10 Food Safety Management Systems , ISO 22000 Food Safety Management System Standard Texbook Öğretim Yöntemleri:
Anlatım
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
13 Hazard analysis, control of nonconformity, withdrawal Texbook Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
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, Alıştırma ve Uygulama
16 Term Exams Texbook Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Texbook 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 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 16 16
Total Workload (Hour) 78
Total Workload / 25 (h) 3,12
ECTS 3 ECTS

Update Time: 10.05.2024 11:40