TÜRKÇE
ENGLISH
Information
| Code | SAİ536 |
| Name | Food Safety Management Systems |
| Term | 2022-2023 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 | ||