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Course Description Course Name : Food safety management systems Course Code : SAİ-536 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Assoc.Prof.Dr. FATİH ÖZOĞUL Learning Outcomes of the Course : Gets information about HACCP, IFS and BRC standards Learns and applies ISO 22000:2005 food safety management standard Learns the summary of standards, general requirements, documentation requirements, responsibility of management and food safety policy in the system Gets information about responsibility and authority, emergency preparedness and management reviews Learns pre-requisite programs including good manufacturing practices (GMP) and good hygiene practices (GHP) Gives consultation to the food industry to establish the system. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : 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 Contents : 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. Language of Instruction : Turkish Work Place : Classrooms belonging to Faculty of Fisheries   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Food safety Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 2 The classification of dangerous substances Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 3 Good manufacturing practices (GMP) and good hygiene practices (GHP) Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 4 Pre-requisite programs Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 5 Hazard analysis, control systems and criteria Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 6 The establishment of HACCP plan and traceability systems Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 7 Validation, verification and development of food safety management system, monitoring and measurement control Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 8 Midterm Exam Studying for exam Written Exam 9 HACCP system Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 10 IFS and BRC standards Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 11 Summary of standards in ISO 22000:2005 food safety management system Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 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 Oral presentation, discussion, power point presentation 13 Food safety policy and planning of food safety management system Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 14 responsibility and authority, emergency preparedness in ISO 22000:2005 food safety management system, Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 15 ISO 22000:2005 food safety management system manual Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 16/17 Final exam Studying for exam Written Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Pearson, A.M., Dutson, T.R (1999). HACCP in Meat, Poultry and Fish Processing. Aspen Publishers  Arvanitoyannis, I. S., (2009). HACCP and ISO 22000: Application to Foods of Animal Origin. John Wiley & Sons Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 3 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 5 2 Comprehends interaction of expertise area in relation to interdisciplinary relationships 4 3 Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 4 4 Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 5 5 Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 4 6 Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 4 7 Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 4 8 Develops a positive attitude towards life long learning. 5 9 Prepares written and visual presentations with technological devices in their area of expertise 4 10 Examines and develops social relations and norms critically and changes all if necessary 3 11 Communicates both in written and verbal in one foreign language 3 12 Uses computer and communication technologies effectively for their expertise area. 4 13 Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 3 14 Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 4 15 Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 3 25 75     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 149 Total Workload / 25 (h): 5.96 ECTS Credit: 6