Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| QUALITY MANA. SYSTEMS in INSTI. FOOD SYSTEMS | BESD1231820 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | The goal is that students learn about food safety and quality management systems in the catering done by the institution. |
| 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,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. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. interpret the food security and related basic concepts and apply them. | 10, 16, 9 | A, D, E |
| 1.1. explain the concepts related to the risk factors about food safety. | 10, 16, 9 | A, D, E |
| 1.2. manage the ways of food contamination. | 10, 16, 9 | A, D, E |
| 1.3. apply and manage the rules of personal hygiene and sanitation. | 10, 16, 9 | A, D, E |
| 1.4. apply and manage the rules of kitchen and equipment sanitation. | 10, 16, 9 | A, D, E |
| 2. use the basic concepts and principles related to food safety. | 10, 16, 9 | A, D, E |
| 2.1. explain HACCP and other control systems. | 10, 16, 9 | A, D, E |
| 2.2. manage HACCP and other control systems. | 10, 16, 9 | A, D, E |
| 2.3. organize HACCP and other control systems. | 10, 16, 9 | A, D, E |
| 3. interpret and apply the rules of HACCP’s system in catering areas. | 10, 16, 9 | A, D, E |
| 3.1. define the risk factors about food safety in catering systems. | 10, 16, 9 | A, D, E |
| 3.2. explain the necessary precautions for the risk factors about food safety in catering systems. | 10, 16, 9 | A, D, E |
| 3.3. define and explain the legal regulations related to the issue. | 10, 16, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The definition and risk factors of food safety | Preparation from related course sources |
| 2 | Food-borne diseases | Preparation from related course sources |
| 3 | The microbial contamination of foods (Bacterial factors) | Preparation from related course sources |
| 4 | The microbial contamination of foods (Other microbial factors) | Preparation from related course sources |
| 5 | The chemical contamination of foods-I | Preparation from related course sources |
| 6 | The chemical contamination of foods-II | Preparation from related course sources |
| 7 | Hygiene and disinfection | Preparation from related course sources |
| 8 | Personal hygiene and its applications | Preparation from related course sources |
| 9 | Hygiene and its applications in food operating systems | Preparation from related course sources |
| 10 | Basic concepts related to food safety management systems (GMP, HACCP, Prerequisite program, ISO | Preparation from related course sources |
| 11 | ISO 22000 | Preparation from related course sources |
| 12 | The system of HACCP and related concepts and applications-I | Preparation from related course sources |
| 13 | The system of HACCP and related concepts and applications-II | Preparation from related course sources |
| 14 | The system of HACCP and related concepts and applications-III | Preparation from related course sources |
| 15 | Legal regulations | Preparation from related course 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. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | ||||||
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 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 14 | 6 | 84 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 5 | 6 | 30 | |||
| General Exam | 5 | 6 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| 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 |
|---|---|---|---|---|---|
| QUALITY MANA. SYSTEMS in INSTI. FOOD SYSTEMS | BESD1231820 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | The goal is that students learn about food safety and quality management systems in the catering done by the institution. |
| 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,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. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. interpret the food security and related basic concepts and apply them. | 10, 16, 9 | A, D, E |
| 1.1. explain the concepts related to the risk factors about food safety. | 10, 16, 9 | A, D, E |
| 1.2. manage the ways of food contamination. | 10, 16, 9 | A, D, E |
| 1.3. apply and manage the rules of personal hygiene and sanitation. | 10, 16, 9 | A, D, E |
| 1.4. apply and manage the rules of kitchen and equipment sanitation. | 10, 16, 9 | A, D, E |
| 2. use the basic concepts and principles related to food safety. | 10, 16, 9 | A, D, E |
| 2.1. explain HACCP and other control systems. | 10, 16, 9 | A, D, E |
| 2.2. manage HACCP and other control systems. | 10, 16, 9 | A, D, E |
| 2.3. organize HACCP and other control systems. | 10, 16, 9 | A, D, E |
| 3. interpret and apply the rules of HACCP’s system in catering areas. | 10, 16, 9 | A, D, E |
| 3.1. define the risk factors about food safety in catering systems. | 10, 16, 9 | A, D, E |
| 3.2. explain the necessary precautions for the risk factors about food safety in catering systems. | 10, 16, 9 | A, D, E |
| 3.3. define and explain the legal regulations related to the issue. | 10, 16, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The definition and risk factors of food safety | Preparation from related course sources |
| 2 | Food-borne diseases | Preparation from related course sources |
| 3 | The microbial contamination of foods (Bacterial factors) | Preparation from related course sources |
| 4 | The microbial contamination of foods (Other microbial factors) | Preparation from related course sources |
| 5 | The chemical contamination of foods-I | Preparation from related course sources |
| 6 | The chemical contamination of foods-II | Preparation from related course sources |
| 7 | Hygiene and disinfection | Preparation from related course sources |
| 8 | Personal hygiene and its applications | Preparation from related course sources |
| 9 | Hygiene and its applications in food operating systems | Preparation from related course sources |
| 10 | Basic concepts related to food safety management systems (GMP, HACCP, Prerequisite program, ISO | Preparation from related course sources |
| 11 | ISO 22000 | Preparation from related course sources |
| 12 | The system of HACCP and related concepts and applications-I | Preparation from related course sources |
| 13 | The system of HACCP and related concepts and applications-II | Preparation from related course sources |
| 14 | The system of HACCP and related concepts and applications-III | Preparation from related course sources |
| 15 | Legal regulations | Preparation from related course 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. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |