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Course Description Course Name : Food safety and quality management systems Course Code : SUF403 Course Type : Compulsory Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Assoc.Prof.Dr. FATİH ÖZOĞUL Learning Outcomes of the Course : Getting information about the purpose of food safety and quality management system Learning content of ISO22000: 2005 food safety management standard Knowing relationship between ISO22000: 2005, HACCP, IFS and BRC Gaining knowledge for planning, execution, reporting and tracking of food safety management accordance with ISO22000: 2005 quality management system Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : 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 Contents : 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 Language of Instruction : Turkish Work Place : Classrooms belonging to Fisheries Faculty   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Hygiene in the food industry Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 2 Food safety Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 3 Hazardous substances in the food industry, giving assignment for students Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 4 Prerequisite programs (GMP, GHP, GSP, etc.) Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 5 HACCP system Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 6 BRC and IFS systems Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 7 ISO 22000 food safety management system Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 8 Midterm exam 9 Changes brought about by ISO 22000 food safety management system and standards Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 11 The application of food safety management system in the food sector, Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 12 Introduction of quality management system Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 13 Quality management systems Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 14 Implementation of quality management systems in the food sector Reading literature and lecture notes related to subject, preparation of project Oral presentation, discussion, power point presentation 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 Oral presentation, discussion, power point presentation 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)   22:000:2005 Gıda Güvenliği Yönetim Sistemi Eğitimi Ders Notu, Pierson, M.D., Corlett, D.A. (1992).HACCP Principles and Applications. Chapman and Hall, Newyork. Mortimore, S., Wallace, C., (1994). HACCP; A Practical Approach. Chapman and Hall, Newyork. Dillon, M., Griffith, C. (1996). How to HACCP, An Ilusrated Guide. M.D. Associates. 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 1 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 Using the informatics and communicating technology 3 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 3 3 Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 4 4 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 4 5 assessment of data scientifically on fisheries engineering, determining and solving the problems 3 6 Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 4 7 Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4 8 Having plan any study related to fisheries science as an individually, managing and consulting 4 9 Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 3 10 Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication 2 11 Improving life-long learning attitude and using the information to the public interest. 4 12 Having skills to apply modern techniques and computational tools necessary for engineering applications. 5 13 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 3 14 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 4 15 Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. 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 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 1 10 10     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 15 15 Total Workload: 91 Total Workload / 25 (h): 3.64 ECTS Credit: 4