TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G326 |
| Name | Food Quality and Safety Management Systems |
| Term | 2018-2019 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 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 3 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 3 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 5 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 0 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 0 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 2 |
| PLO10 | - | Complies with teamwork | 3 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 3 |
| PLO12 | - | Knows the necessity of lifelong learning. | 1 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 0 |
| PLO16 | - | is respectful of professional ethics | 5 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 2 |
| PLO18 | - | Knows the legislation and management systems related to foods | 5 |
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 | 90 | 36 |
| 1. Homework | 10 | 4 |
| 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 | ||