Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD SAFETY SYSTEMS 800900715540 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Oral presentation
Course Coordinator
Instructors
Assistants
Goals Information on Food Safety
Course Content Microbiological, physical and chemical hazards in foods, food quality approach. ISO 9000 and other ISO standards (theoretical and practical). HACCP, basic concepts, preparing stages. Good Agriculturel Practise. Good Manufacturing Practise. Hazard analysis. HACCP applications (theoretical). Recording rules. HACCP applications (practices). Risk analysis (application practices). Other food assurance approaches.
Learning Outcomes 1) Learn food safety
2) Learns Food Safety.
3) Learn Risk Analysis.
4) Apply ISO 22000 / HACCP process

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week What is Food Safety? Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
2. Week Risks in the Foods Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
3. Week Food Quality Safety Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
4. Week Advanced Quality Assurance Approaches Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
5. Week ISO 9000 Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
6. Week ISO 22000 / HACCP Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
7. Week Application of HACCP Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
8. Week Risk analysis Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
9. Week Risk management Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
10. Week Risk assessment Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
11. Week Risk Communication Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
12. Week Improved Risk Analysis Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
13. Week Risk Assessment Policy Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
14. Week Accurate Assessment Practices Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Anonymous, 2016. Temel Gıda Mikrobiyolojisi. Ed: D. HEPERKAN. Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti., Ankara.
ISO 22000 Gıda Güvenliği
www.ggd.org.tr
www.mikrobiyoloji.org

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 3
Work Hour outside Classroom (Preparation, strengthening) 14 8
Homework 14 2
Presentation (Including Preparation Time) 7 1
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 14 2
Midterm Exam 1 2
Time to prepare for Midterm Exam 1 5
Final Exam 1 2
Time to prepare for Final Exam 1 7
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload