TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G326 |
| Name | Food Quality and Safety Management Systems |
| Term | 2019-2020 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 | Knows the basic concepts of quality, total quality |
| LO02 | Knows foods quality characteristics |
| LO03 | Knows statistical quality contol tools |
| LO04 | Knows preparation of the control cards, determines and resolves the problems in the process regarding food quality |
| LO05 | Knows preparation of the defect control cards, determines and resolves this kind of problems |
| LO06 | Knows the TQM principles |
| LO07 | - |
| LO08 | Knows process based Quality Management System model |
| LO09 | Knows Quality Management System Requirements |
| LO10 | Knows mandatory procedures of ISO 9001:2015 |
| LO11 | Knows prerequisite programmes for food safety |
| LO12 | Knows aim, content aand requirement of ISO 22000 Food Safety Management System, |
| LO13 | Knows hazard analysis, control of nonconformity, withdrawa. Apply to.professional ethics rules |
| LO14 | Knows the rules of ISO 22000 Food Safety Management System Verification, Validatio and Improvement |
| LO15 | Knows about system documents and records and how to prepare some of them |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 0 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 0 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 0 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 0 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 3 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 0 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 0 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 5 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 0 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 2 |
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 | 100 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 20 |
| 1. Final Exam | - | 80 |
| 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 | ||