Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD SAFETY | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Neda SALEKİ |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | To ensure that they have information about Food Safety and apply them when necessary in the field. |
| Course Content | This course contains; Food safety in Turkey and the world,Food safety regulations,Food contaminants and contamination factors,Microbiologic, chemical and biochemical factors caused food contamination,Food based health problems,Personal hygene in food industry,Food preservation techniques and product safety,Principle of food preservation and processing techniques,Food safety corruption,Hygene and sanitation for Industrial food safety,Food quality,product and production control,Food safety programs, GGMP, GHP,HACCP and food industry,ISO 22000. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1.Monitors the threats for food safety. | 10, 16, 9 | A |
| 2. Explains the legal regulations on food safety. | 10, 16, 9 | A |
| 3. Distinguishes the importance of food control and legislation. | 10, 16, 19, 9 | A |
| 4. Applies the knowledge belonging to food safety and hygiene on professional field. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food safety in Turkey and the world | Preparation from related course sources |
| 2 | Food safety regulations | Preparation from related course sources |
| 3 | Food contaminants and contamination factors | Preparation from related course sources |
| 4 | Microbiologic, chemical and biochemical factors caused food contamination | Preparation from related course sources |
| 5 | Food based health problems | Preparation from related course sources |
| 6 | Personal hygene in food industry | Preparation from related course sources |
| 7 | Food preservation techniques and product safety | Preparation from related course sources |
| 8 | Principle of food preservation and processing techniques | Preparation from related course sources |
| 9 | Food safety corruption | Preparation from related course sources |
| 10 | Hygene and sanitation for Industrial food safety | Preparation from related course sources |
| 11 | Food quality,product and production control | Preparation from related course sources |
| 12 | Food safety programs, GGMP, GHP | Preparation from related course sources |
| 13 | HACCP and food industry | Preparation from related course sources |
| 14 | ISO 22000 | Preparation from related course sources |
| Resources |
| Lecture notes |
| -Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş, 2004, Ankara, -Selamat, J. Iqbal, SZ, "Food Safety: Basic Concepts, Recent Issues, and Future Challenges" 2016 | ISBN-10: 3319392514 -Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri, Fikri Başoğlu, Dora Basım Yayın / Gıda ve Ziraat Dizisi. ISBN: 9786054798568, 2011 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 1 | 1 | 1 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 16 | 16 | |||
| General Exam | 1 | 26 | 26 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 72 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(72/30) | 2 | |||||
| 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 | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Neda SALEKİ |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | To ensure that they have information about Food Safety and apply them when necessary in the field. |
| Course Content | This course contains; Food safety in Turkey and the world,Food safety regulations,Food contaminants and contamination factors,Microbiologic, chemical and biochemical factors caused food contamination,Food based health problems,Personal hygene in food industry,Food preservation techniques and product safety,Principle of food preservation and processing techniques,Food safety corruption,Hygene and sanitation for Industrial food safety,Food quality,product and production control,Food safety programs, GGMP, GHP,HACCP and food industry,ISO 22000. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1.Monitors the threats for food safety. | 10, 16, 9 | A |
| 2. Explains the legal regulations on food safety. | 10, 16, 9 | A |
| 3. Distinguishes the importance of food control and legislation. | 10, 16, 19, 9 | A |
| 4. Applies the knowledge belonging to food safety and hygiene on professional field. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food safety in Turkey and the world | Preparation from related course sources |
| 2 | Food safety regulations | Preparation from related course sources |
| 3 | Food contaminants and contamination factors | Preparation from related course sources |
| 4 | Microbiologic, chemical and biochemical factors caused food contamination | Preparation from related course sources |
| 5 | Food based health problems | Preparation from related course sources |
| 6 | Personal hygene in food industry | Preparation from related course sources |
| 7 | Food preservation techniques and product safety | Preparation from related course sources |
| 8 | Principle of food preservation and processing techniques | Preparation from related course sources |
| 9 | Food safety corruption | Preparation from related course sources |
| 10 | Hygene and sanitation for Industrial food safety | Preparation from related course sources |
| 11 | Food quality,product and production control | Preparation from related course sources |
| 12 | Food safety programs, GGMP, GHP | Preparation from related course sources |
| 13 | HACCP and food industry | Preparation from related course sources |
| 14 | ISO 22000 | Preparation from related course sources |
| Resources |
| Lecture notes |
| -Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş, 2004, Ankara, -Selamat, J. Iqbal, SZ, "Food Safety: Basic Concepts, Recent Issues, and Future Challenges" 2016 | ISBN-10: 3319392514 -Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri, Fikri Başoğlu, Dora Basım Yayın / Gıda ve Ziraat Dizisi. ISBN: 9786054798568, 2011 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |