SUF433 Food Safety and Quality Management Systems

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

Information

Code SUF433
Name Food Safety and Quality Management Systems
Term 2024-2025 Academic Year
Semester 7. 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
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 Explains the basic concepts and principles of science and basic engineering branches. 4
PLO02 Bilgi - Kuramsal, Olgusal Evaluates the accuracy, reliability and currency of the information about fisheries 3
PLO03 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. 3
PLO04 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods 4
PLO05 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to seafood products. 3
PLO06 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods.
PLO07 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge about fisheries. 3
PLO08 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Conducts interdisciplinary studies related to fisheries. 1
PLO11 Yetkinlikler - Öğrenme Yetkinliği Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. 3
PLO12 Yetkinlikler - Öğrenme Yetkinliği Queries the accuracy of information related to fisheries. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Have the ability to access and use information. 3
PLO14 Yetkinlikler - Öğrenme Yetkinliği Uses the information about fisheries for the benefit of society. 2
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the social and world agenda. 5
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses a foreign language at a sufficient level to follow the resources related to the field and communicate with colleagues.
PLO19 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO23 Yetkinlikler - Alana Özgü Yetkinlik Know the legislation related to the field and act accordingly.


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 16 16
Total Workload (Hour) 80
Total Workload / 25 (h) 3,20
ECTS 3 ECTS

Update Time: 12.06.2024 03:11