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Course Description Course Name : Quality Management Systems in Food Industry Course Code : GM-616 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. TURGUT CABAROĞLU Learning Outcomes of the Course : Knows the requirements of ISO 9001:2008 Quality Standard and ISO 22000:2005 Standard on Food safety Management systems Gains ability to develop the necessary documentation as required by standards Gains ability to prepare a food quality or menagement system in a food company Gains the understanding to adapt the teamwork and gain to respect professional ethics and to learn general understanding of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of this course is to give information about how to build quality menagement and food safety menagemant systems in food industry, develop the necessary documentation as required by system standards. Course Contents : Total quality menagement, ISO 9001:2008 Quality menagement system: requirements; ISO 22000 food safety manegament system. Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Overview of management systems, ISO 9001:2008, ISO 22000:2005 Texbook Lecture, class discussion 2 Prerequisite programs (PAS 220, Codex Alimentarious) Texbook Lecture, class discussion 3 Process approach to quality management systems Texbook Lecture, class discussion 4 System documents, control of documents, control of records Texbook Lecture, class discussion 5 Management responsibility Texbook Lecture, class discussion 6 Resource management Texbook Lecture, class discussion 7 Mid-term exam Texbook Written 8 Planning of safe products Texbook Lecture, class discussion 9 Realization of safe food products, HACCP principles Texbook Lecture, class discussion 10 Supplier management Texbook Lecture, class discussion 11 Responsibility, authority and communication (internal, external) Texbook Lecture, class discussion 12 Measurement, analysis and improvement Texbook Lecture, class discussion 13 Control of non-conforming product, product recall Texbook Lecture, class discussion 14 Quality manual and preparing of obligatory procedures Texbook Lecture, class discussion 15 Internal audit, practical and samples Texbook Lecture, class discussion 16/17 Final exam Texbook written- exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Anon, 2009. TS EN ISO 9001 Quality Management Systems - Requirements, Turkish Standards Institute Anon, 2006. TS EN ISO 22000 Food Safety Management Systems , Turkish Standards Institute Baş, T., 2002, ISO 9000 Quality Management System, Sistem Yayıncılık, İstanbul Mahmutoğlu, T, 2010, Food industry to produce safe food, ODTÜ Yayıncılık, Ankara Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 2 50 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 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 0 4 Use advanced information and communication technologies along with the required level of computer software knowledge 2 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 4 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 5 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 2 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 3 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 3 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 4 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 3 * 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 3 42 Assesment Related Works     Homeworks, Projects, Others 2 20 40     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 152 Total Workload / 25 (h): 6.08 ECTS Credit: 6