SAİ536 Food Safety Management Systems

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

Information

Code SAİ536
Name Food Safety Management Systems
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. FATİH ÖZOĞUL


Course Goal / Objective

Gives information about HACCP, IFS, BRC and ISO 22000:2005 food safety management standards, which are based on these standards, summary, general requirements, documentation requirements, the responsibility of management, food safety policy, planning of food safety management system, responsibility and authority, emergency preparedness, management review, the pre-requisite programs containing Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP), hazard analysis, control systems and criteria, creation of the HACCP plan, verification plan, traceability systems, validation , verification and development of food safety management system, monitoring and measurement control, confirmation of the food safety management system in the Food Safety Management System standards.

Course Content

Food safety, the classification of dangerous substances, good manufacturing practices (GMP), good hygiene practices (GHP), pre-requisite programs, hazard analysis, control systems and criteria, the establishment of HACCP plan, traceability systems, validation, verification and development of food safety management system, monitoring and measurement control, HACCP system, IFS, BRC standards, ISO 22000:2005 food safety management system, summary of standards, , general requirements, documentation requirements, the responsibility of management in ISO 22000:2005 food safety management system, food safety policy, planning of food safety management system, responsibility and authority, emergency preparedness in ISO 22000:2005 food safety management system, ISO 22000:2005 food safety management system manual.

Course Precondition

None

Resources

Lecture notes and internet resource

Notes

Internet


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Gets information about HACCP, IFS and BRC standards
LO02 Learns and applies ISO 22000:2005 food safety management standard
LO03 Learns the summary of standards, general requirements, documentation requirements, responsibility of management and food safety policy in the system
LO04 Gets information about responsibility and authority, emergency preparedness and management reviews
LO05 Learns pre-requisite programs including good manufacturing practices (GMP) and good hygiene practices (GHP)
LO06 Gives consultation to the food industry to establish the system


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 1
PLO02 Bilgi - Kuramsal, Olgusal Comprehends interaction of expertise area in relation to interdisciplinary relationships 1
PLO03 Bilgi - Kuramsal, Olgusal Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information
PLO04 Bilgi - Kuramsal, Olgusal Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 2
PLO05 Bilgi - Kuramsal, Olgusal Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 2
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 3
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training.
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning. 3
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise 4
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates both in written and verbal in one foreign language 4
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses computer and communication technologies effectively for their expertise area. 5
PLO13 Yetkinlikler - Öğrenme Yetkinliği Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 5
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 5


Week Plan

Week Topic Preparation Methods
1 Food safety Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
2 The classification of dangerous substances Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
3 Good manufacturing practices (GMP) and good hygiene practices (GHP) Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
4 Pre-requisite programs Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
5 Hazard analysis, control systems and criteria Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
6 The establishment of HACCP plan and traceability systems Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
7 Validation, verification and development of food safety management system, monitoring and measurement control Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
8 Mid-Term Exam Prepare for the exam Ölçme Yöntemleri:
Yazılı Sınav
9 HACCP system Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
10 IFS and BRC standards Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
11 Summary of standards in ISO 22000:2005 food safety management system Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
12 General requirements, documentation requirements, the responsibility of management in ISO 22000:2005 food safety management system Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
13 Food safety policy and planning of food safety management system Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
14 Responsibility and authority, emergency preparedness in ISO 22000:2005 food safety management system Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
15 ISO 22000:2005 food safety management system manual Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
16 Term Exams Prepare for the exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Prepare for the exam 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: 13.06.2024 03:29