At the end of this course, the students; 1) Gain knowledge of quality and the importance of quality, the principles of total quality management. 2) Gains knowledge about the importance of quality assurance systems and the establishment stages of the quality assurance system. 3) Have information about the hazard analysis system, TSE accreditations, occupational health and safety management system at critical control points. 4) Have information about the definitions and importance of laws, directives, regulations and communiques.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
None
COURSE DEFINITION
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
RECOMENDED OR REQUIRED READING
Gıda Mevzuatı ve Kalite Yönetimi, Elif Öztetik, Anadolu Üniversitesi Yayınları
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Yüz yüze
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 WORKLOAD
Activities
Number
Hours
Workload
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 Workload
300
Total Workload / 30
10
ECTS Credits of the Course
10
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
