Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD SAFETY & HACCP | BESY1179700 | Fall Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | Interpret the concepts of food safety and food safety management systems. |
| Course Content | This course contains; The definition and risk factors of food safety,Food-borne diseases,The microbial contamination of foods (Bacterial factors),The microbial contamination of foods (Other microbial factors),The chemical contamination of foods-I,The chemical contamination of foods-II,Hygiene and disinfection,Personal hygiene and its applications,Hygiene and its applications in food operating systems,Basic concepts related to food safety management systems (GMP, HACCP, Prerequisite program, ISO 22000),The system of HACCP and related concepts and applications-I,The system of HACCP and related concepts and applications-II,The system of HACCP and related concepts and applications-III,Legal regulations. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. interpret the food security and related basic concepts and apply them. | 10, 16, 9 | A |
| 2. Define the basic concepts and principles related to food safety. | 10, 16, 9 | A |
| 3. interpret and apply the rules of HACCP’s system in catering areas. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The definition and risk factors of food safety | Preparation from related courses sources |
| 2 | Food-borne diseases | Preparation from related courses sources |
| 3 | The microbial contamination of foods (Bacterial factors) | Preparation from related courses sources |
| 4 | The microbial contamination of foods (Other microbial factors) | Preparation from related courses sources |
| 5 | The chemical contamination of foods-I | Preparation from related courses sources |
| 6 | The chemical contamination of foods-II | Preparation from related courses sources |
| 7 | Hygiene and disinfection | Preparation from related courses sources |
| 8 | Personal hygiene and its applications | Preparation from related courses sources |
| 9 | Hygiene and its applications in food operating systems | Preparation from related courses sources |
| 10 | Basic concepts related to food safety management systems (GMP, HACCP, Prerequisite program, ISO 22000) | Preparation from related courses sources |
| 11 | The system of HACCP and related concepts and applications-I | Preparation from related courses sources |
| 12 | The system of HACCP and related concepts and applications-II | Preparation from related courses sources |
| 13 | The system of HACCP and related concepts and applications-III | Preparation from related courses sources |
| 14 | Legal regulations | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files |
| 1. Göktan D, Tunçel G. Temel Gıda Hijyeni. İzmir, 2010. 2. Göktan D, Tunçel G. Gıda İşletmelerinde Hijyen. İzmir, 2010. 3. Lelieveld, HLM (Ed). Hygiene in Food Processing. 2003. 4. Jones JM. Food Safety. Eagen Press,St Paul,1998. 5. De Vires J (Ed). Food Safety and Toxicology. CRC Pres. NewYork,1996. 6. Helfrich W, Winter CK (Ed). Food Toxicology. CRC Press LLC, 2001.1. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Accesses scientifically validated knowledge in the field of Nutrition and Dietetics. | ||||||
| 2 | Evaluates, interprets, and disseminates acquired knowledge and data. | ||||||
| 3 | Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation. | ||||||
| 4 | Identifies nutrition-related problems at both individual and societal levels. | ||||||
| 5 | Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence. | ||||||
| 6 | Communicates and shares acquired expertise with relevant institutions and/or individuals. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 6 | 84 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 3 | 15 | 45 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 3 | 5 | 15 | |||
| General Exam | 3 | 5 | 15 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 201 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30) | 7 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD SAFETY & HACCP | BESY1179700 | Fall Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | Interpret the concepts of food safety and food safety management systems. |
| Course Content | This course contains; The definition and risk factors of food safety,Food-borne diseases,The microbial contamination of foods (Bacterial factors),The microbial contamination of foods (Other microbial factors),The chemical contamination of foods-I,The chemical contamination of foods-II,Hygiene and disinfection,Personal hygiene and its applications,Hygiene and its applications in food operating systems,Basic concepts related to food safety management systems (GMP, HACCP, Prerequisite program, ISO 22000),The system of HACCP and related concepts and applications-I,The system of HACCP and related concepts and applications-II,The system of HACCP and related concepts and applications-III,Legal regulations. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. interpret the food security and related basic concepts and apply them. | 10, 16, 9 | A |
| 2. Define the basic concepts and principles related to food safety. | 10, 16, 9 | A |
| 3. interpret and apply the rules of HACCP’s system in catering areas. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The definition and risk factors of food safety | Preparation from related courses sources |
| 2 | Food-borne diseases | Preparation from related courses sources |
| 3 | The microbial contamination of foods (Bacterial factors) | Preparation from related courses sources |
| 4 | The microbial contamination of foods (Other microbial factors) | Preparation from related courses sources |
| 5 | The chemical contamination of foods-I | Preparation from related courses sources |
| 6 | The chemical contamination of foods-II | Preparation from related courses sources |
| 7 | Hygiene and disinfection | Preparation from related courses sources |
| 8 | Personal hygiene and its applications | Preparation from related courses sources |
| 9 | Hygiene and its applications in food operating systems | Preparation from related courses sources |
| 10 | Basic concepts related to food safety management systems (GMP, HACCP, Prerequisite program, ISO 22000) | Preparation from related courses sources |
| 11 | The system of HACCP and related concepts and applications-I | Preparation from related courses sources |
| 12 | The system of HACCP and related concepts and applications-II | Preparation from related courses sources |
| 13 | The system of HACCP and related concepts and applications-III | Preparation from related courses sources |
| 14 | Legal regulations | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files |
| 1. Göktan D, Tunçel G. Temel Gıda Hijyeni. İzmir, 2010. 2. Göktan D, Tunçel G. Gıda İşletmelerinde Hijyen. İzmir, 2010. 3. Lelieveld, HLM (Ed). Hygiene in Food Processing. 2003. 4. Jones JM. Food Safety. Eagen Press,St Paul,1998. 5. De Vires J (Ed). Food Safety and Toxicology. CRC Pres. NewYork,1996. 6. Helfrich W, Winter CK (Ed). Food Toxicology. CRC Press LLC, 2001.1. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Accesses scientifically validated knowledge in the field of Nutrition and Dietetics. | ||||||
| 2 | Evaluates, interprets, and disseminates acquired knowledge and data. | ||||||
| 3 | Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation. | ||||||
| 4 | Identifies nutrition-related problems at both individual and societal levels. | ||||||
| 5 | Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence. | ||||||
| 6 | Communicates and shares acquired expertise with relevant institutions and/or individuals. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |