| MATHEMATICS (TURKISH, PHD) | |||||
| PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES5008 | Food Hygiene and HACCP | Fall | 3 | 0 | 3 | 8 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | |
| Course Coordinator : | Dr. Öğr. Üyesi DİLEK ARDUZLAR KAĞAN |
| Course Objectives: | To learn national and international food safety management systems and application principles to ensure food safety in mass nutrition organizations. |
|
The students who have succeeded in this course; Dangers that threaten food safety in the food chain; learn the concepts of physical, chemical and microbiological hazards Learns concepts and practices for food poisoning and its prevention. Learns the legal regulations used in our country to ensure food safety. Learn the basic concepts of HACCP Learn the basic concepts of ISO 22000 Learns the basic concepts of international standards for food safety practices, SQF, IFS, BRC/IOP, BRC Gains the ability to implement and manage food safety management systems. |
| Introduction to food safety, food poisoning, microbiological hazards, chemical hazards, physical hazards, food poisoning, contamination sources and controls, critical control points, legal regulations created to ensure food safety in our country, prerequisite programs, HACCP, ISO 22000, SQF, IFS, BRC/IOP, BRC. |
| Week | Subject | Related Preparation | |
| 1) | Introduction to food safety | ||
| 2) | Foodborne poisonings | ||
| 3) | Microbiological hazards, chemical hazards, physical hazards | ||
| 4) | Food poisoning contamination sources and controls, critical control points | ||
| 5) | Legal regulations to ensure food safety in our country | ||
| 6) | Prerequisite programs | ||
| 7) | HACCP | ||
| 8) | HACCP assignment | ||
| 9) | Midterm | ||
| 10) | ISO 22000 | ||
| 11) | ISO 22000 assignment | ||
| 12) | Food safety management systems international systems | ||
| 13) | SQF, IFS, BRC/IOP, BRC | ||
| 14) | General evaluation | ||
| Course Notes: | 1. Boisrobert, C., Stjepanovic, A., Oh, S., Leliveld, H., Ensuring Global Food Safety. Academic Press, November 2009. (Online) 2. Motarjemi, Y., Lelieveld, H., Food Safety Management: A Practical Guide for the Food Industry Academic Press. 2014. |
| References: | 1. Boisrobert, C., Stjepanovic, A., Oh, S., Leliveld, H., Ensuring Global Food Safety. Academic Press, November 2009. (Online) 2. Motarjemi, Y., Lelieveld, H., Food Safety Management: A Practical Guide for the Food Industry Academic Press. 2014. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 40 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |