GM616 Quality Management Systems in Food Industry

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

Information

Code GM616
Name Quality Management Systems in Food Industry
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. TURGUT CABAROĞLU


Course Goal / Objective

Giving information about how to establish and manage a system that will ensure food quality and reliability in any organization in food production chain, and how to prepare system documents.

Course Content

Total quality management: ISO 9001: 2008 Quality Management Systems-Terms; ISO 22000 Food Safety Management System.

Course Precondition

none

Resources

Deniz Goktan ve Gunnur Tuncel (Ed.) 2011. Gıda Guvenligi Uygulamaları s (410).

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Know the management systems overview, ISO 9001: 2008, ISO 22000.
LO02 Know the prerequisite programs (PAS 220, legislation, Codex Alm).
LO03 Know process approach model in management systems.
LO04 Know system documentation, document management and management of records.
LO05 Know management responsibility.
LO06 Know resource management
LO07 Know planning of safe food production.
LO08 Know realization of safe food production (HACCP principles).
LO09 Know the supplier management.
LO10 Know the responsibility, authority and communication (internal and external).
LO11 Know measurement analysis and improvement
LO12 Know unsuitable product control, recall.
LO13 Know preparation of quality handbook and mandatory procedures.
LO14 Know internal examination, practical and case studies.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. 5
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary relationship related to the field of food engineering.
PLO03 Bilgi - Kuramsal, Olgusal Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. 4
PLO04 Bilgi - Kuramsal, Olgusal Solves food-related problems by using research methods and establishing cause-effect relationship.
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering. 5
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering.
PLO07 Bilgi - Kuramsal, Olgusal Leads the way in solving problems In food engineering fields. 3
PLO08 Beceriler - Bilişsel, Uygulamalı Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicate in a foreign language at least in the European Language Portfolio B2 Level.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses information and communication technologies in advanced level with computer software required by the field.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies.


Week Plan

Week Topic Preparation Methods
1 Management systems overview, ISO 9001: 2008, ISO 22000 Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
2 Prerequisite programs (PAS 220, legislation, Codex Alm) Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
3 Process approach model in management systems Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
4 System documentation, document management and management of records Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
5 Management responsibility Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
6 Resource management Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
7 Planning of safe food production Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Textbook Ölçme Yöntemleri:
Yazılı Sınav
9 Realization of safe food production (HACCP principles) Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
10 Supplier management Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
11 Responsibility, authority and communication (internal and external) Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
12 Measurement analysis and improvement Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
13 Unsuitable product control, recall Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
14 Preparation of quality handbook and mandatory procedures Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
15 Internal examination, practical and case studies Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Textbook Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Textbook Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 14.05.2024 09:58