| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Gain knowledge of quality and the importance of quality, the principles of total quality management.
- Gains knowledge about the importance of quality assurance systems and the establishment stages of the quality assurance system.
- Have information about the hazard analysis system, TSE accreditations, occupational health and safety management system at critical control points.
- Have information about the definitions and importance of laws, directives, regulations and communiques.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | In this course, the students will learn about the introduction to food control and legislation, the concept of quality and quality elements of food, food standards and control criteria, the definitions and general principles of hazard analysis and critical control points, contaminants in the food according to food legislation, food control organizations and their roles on food safety. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
1 Overview of food legislation and quality management |
|
2nd Week |
2 Quality, quality assurance and management |
|
3rd Week |
3 Quality assurance systems |
|
4th Week |
4 Hazard analysis at critical control points |
|
5th Week |
5 Examples from the hazard analysis system at critical control points |
|
6th Week |
6 Definition of ISO and Environmental Management System |
|
7th Week |
7 Occupational Health and Safety Management System |
|
8th Week |
8 Midterm |
|
9th Week |
9 Turkish Food Codex and Codex Alimentarius |
|
10th Week |
10 ?Veterinary Services, Phytosanitary, Food and Feed Law? |
|
11th Week |
11 ?Law on Production, Consumption and Inspection of Foods? |
|
12th Week |
12 Comparison of ?Veterinary Services, Phytosanitary, Food and Feed Law? and ?Law on Production, Consumption and Inspection of Foods? |
|
13th Week |
13 Turkish Food Codex |
|
14th Week |
14 Product standards of TSE |
|
15th Week |
|
|
| Recommended or Required Reading | Gıda Mevzuatı ve Kalite Yönetimi, Elif Öztetik, Anadolu Üniversitesi Yayınları |
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
1 |
5 |
5 |
| Individual or group work |
1 |
15 |
15 |
| Preparation for Final exam |
1 |
90 |
90 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
71 |
71 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
3 |
3 |
| Homework |
2 |
36 |
72 |
| Total Work Load | 300 |
| Total Work Load / 30 (h) | 10 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
