TÜRKÇE
ENGLISH
Information
| Code | SUF433 |
| Name | Food Safety and Quality Management Systems |
| Term | 2024-2025 Academic Year |
| Semester | 7. 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. FATİH ÖZOĞUL |
| Course Instructor |
Prof. Dr. FATİH ÖZOĞUL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
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 | Explains the basic concepts and principles of science and basic engineering branches. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | 3 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 1 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | 3 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | 2 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | 5 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. |
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 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||