TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G326 |
| Name | Food Quality and Safety Management Systems |
| Term | 2017-2018 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 |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
Prof. Dr. TURGUT CABAROĞLU
(Bahar)
(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
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the concepts of quality, food quality characteristics and food safety |
| LO02 | List the basic principles of total quality management |
| LO03 | Explains the preventive approach and risk-based thinking model in management systems. |
| LO04 | Lists technical and hygienic conditions / prerequisite programs in food production |
| LO05 | Lists the purpose, scope and requirements of the ISO 22000 Food Safety Management system. |
| LO06 | Explains the ethical rules of hazard analysis, nonconformance control and recall concepts |
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 | 2 |
| 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 | |
| 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 | |
| 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 | 2 |
| 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 | |
| 2 | The food quality control and quality characteristics | Texbook | |
| 3 | Statistical quality contol and quality control tools | Texbook | |
| 4 | Statistical quality contol : control charts | Texbook | |
| 5 | Statistical quality contol : Defect charts | Texbook | |
| 6 | Total Quality Management, principles | Texbook | |
| 7 | Total Quality Management, principles 2 | Texbook | |
| 8 | Mid-Term Exam | Texbook | |
| 9 | ISO 9001: 2015 Quality Management System Requirements | Texbook | |
| 10 | Food Safety Management Systems , ISO 22000 Food Safety Management System Standard | Texbook | |
| 11 | Prerequisite programmes for food safety, PAS 220 | Texbook | |
| 12 | ISO 22000 Food Safety Management System , Management Responsibility , Resource Management, Planning and realization of safe foods | Texbook | |
| 13 | Hazard analysis, control of nonconformity, withdrawal | Texbook | |
| 14 | ISO 22000 Food Safety Management System Verification and Validation Implementation of the Improvement System | Texbook | |
| 15 | What is Document and record; samples of procedures | Texbook | |
| 16 | Term Exams | Texbook | |
| 17 | Term Exams | Texbook |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 85 | 34 |
| 1. Homework | 15 | 6 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | ||