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| Course Description |
|
| Course Name |
: |
Food Quality and Safety Management Systems |
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| Course Code |
: |
G 326 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
3 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Prof.Dr. TURGUT CABAROĞLU
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| Learning Outcomes of the Course |
: |
Knows the basic concepts of quality, total quality, preparation of the control cards, and the systems of food quality and safety management.
Knows and uses process -based quality management system model.
Can edit the system documents, identify problems in implementing management systems, and make evaluation.
is able to use process control cards in the the process from raw material to final product in the food industry and follow the requirements of the management system.
Has enough awareness about Food quality and safety management systems (ISO 9001, 22000 ) and gains the ability to work with the system and use the system as a tool to achieve quality.
Shows respect to the professional ethics and has lifelong learning awarenes.
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Enable the students to have knowledge about quality, basic terms, principles and methods of food quality control, quality cards, total quality management, quality management systems, food safety and quality management systems (ISO-9001, ISO-22000), which will further help them find jobs as a quality manager in the food industry. |
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| Course Contents |
: |
Quality, basic terms, principles and methods of food quality control, quality cards, total quality management, quality management systems, food safety and quality management systems (ISO-9001, ISO-22000) |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Lecture hall of Food Engineering Department |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
The definition of quality , basic concepts of quality control , quality assurance part of the organization, functions and relationship with other departments |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
2 |
The food quality control and quality characteristics |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
3 |
Some of the features that affect the quality of food |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
4 |
Food quality control methods - Objective and Subjective methods |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
5 |
Statistical quality control, preparation of control cards - Variables Control Charts |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
6 |
Statistical quality control, count (Score ) control cards |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
7 |
Midterm |
Texbook |
Written exam |
|
8 |
Total quality management |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
9 |
Quality Management Systems - ISO 9000:2008 series of standards |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
10 |
ISO 9001:2008 , Quality management systems -Requirements |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
11 |
ISO 9001:2008 , Quality management systems -Requirements (continue) |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
12 |
ISO 9004 , Quality Management Syst . - Per. Guide to improvements in ISO 14000 Environmental Management System |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
13 |
Food Safety Management Systems , ISO 22000 Food Safety Management System Standard |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
14 |
ISO 22000 Food Safety Management System , Management Responsibility , Resource Management, Planning and realization of safe foods |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
|
15 |
ISO 22000 Food Safety Management System , Food Safety Management System Verification and Validation Implementation of the Improvement System |
Texbook |
Lecture, discussion, standard classrooms technologies, computer, projector |
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16/17 |
Final |
Texbook |
written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Statistical Process Control , Kalmer Training and Consulting , Bursa
Anon. 1999. Quality Management Principles and Guidelines for their Applications, www.bsi.org.uk
TSE, 2010. TS EN ISO 9001:2008- quality management systems
TSE, 2006. TS EN ISO 22000:2005-Food Safety Management System Standard
Cabaroğlu T. 2010 Food Quality and Safety Management Systems ( Basic Lecture Notes )
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| |
| Required Course Material(s) | |
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|
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
2 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
|
Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
4 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
5 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
4 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
4 |
|
5 |
Researches and analyzes complex systems using scientific methods |
1 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
4 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
2 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
2 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
3 |
|
10 |
Complies with teamwork |
3 |
|
11 |
Analytically and critically evaluates the learned information. |
3 |
|
12 |
Knows the necessity of lifelong learning. |
4 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
3 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
0 |
|
15 |
is respectful of professional ethics |
5 |
|
16 |
Has ability to plan, implement and develop a food process |
3 |
|
17 |
Knows the legislation and management systems related to foods |
5 |
|
18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
1 |
14 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
2 |
5 |
10 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
8 |
8 |
|
Final Exam |
1 |
10 |
10 |
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Total Workload: | 70 |
| Total Workload / 25 (h): | 2.8 |
| ECTS Credit: | 3 |
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