SUF403 Food Safety and Quality Management Systems

4 ECTS - 2-0 Duration (T+A)- 7. Semester- 2 National Credit

Information

Code SUF403
Name Food Safety and Quality Management Systems
Term 2022-2023 Academic Year
Semester 7. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 4 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 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 4
PLO02 Bilgi - Kuramsal, Olgusal Assessment of data scientifically on fisheries engineering, determining and solving the problems 3
PLO03 Bilgi - Kuramsal, Olgusal Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
PLO04 Bilgi - Kuramsal, Olgusal Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4
PLO05 Bilgi - Kuramsal, Olgusal Having plan any study related to fisheries science as an individually, managing and consulting. 3
PLO06 Bilgi - Kuramsal, Olgusal Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
PLO07 Beceriler - Bilişsel, Uygulamalı Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. 3
PLO08 Beceriler - Bilişsel, Uygulamalı Improving life-long learning attitude and using the information to the public interest. 5
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Using the informatics and communicating technology 3
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 5
PLO15 Yetkinlikler - Öğrenme Yetkinliği Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 5


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 24 24
Total Workload (Hour) 88
Total Workload / 25 (h) 3,52
ECTS 4 ECTS

Update Time: 24.11.2022 03:24