Information Package / Course Catalogue
Quality Assurance and HACCP Practices
Course Code: SU259
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

This course aims to teach the concept of Quality and to raise student awareness about quality creation and quality control in dairy production enterprises and to teach the preparation of HACCP documents requested by the Ministry of Agriculture and Forestry from Dairy Enterprises.

Course Content

Definition of Quality and Quality Control, types of quality, Quality Control Department, inspection and analysis and HACCP applications

Name of Lecturer(s)
Lec. Kemalettin AĞIZAN
Learning Outcomes
1.Knows what HACCP practices are and contributes to the establishment of quality control mechanisms in this direction.
2.Fills out and follows up HACCP documents in dairy products producing businesses.
3.Knows the critical control points in dairy farms and performs their controls.
4.Contributes to the establishment of the Quality Control Department in dairy enterprises.
5.Participates in communication between the production department and the quality control department in dairy farms.
Recommended or Required Reading
1.Ankara University Faculty of Agriculture Quality and Quality Control Lecture Notes
2.Quality Management System Dr. Türker BAŞ- Murat OYMAK
3.Total Quality Management Yard.Doç.Dr. Said KINGIR Nobel Yayınevi
4.QUALITY MANAGEMENT Prof. Dr. Muharrem Tuna, Assoc. Prof. Dr. Oğuz Diker Detay Publishing
5.Total Quality Management Prof. Dr. Hasan Şimşek Seçkin Publishing
6.Total Quality Management and Quality Management System Standards Sıdıka Parlak EKİN KİTAPEVİ PUBLICATIONS
7.Quality Control and Quality Assurance Systems Prof. Dr. Orhan Çağlayan Seçkin Publishing
8.Quality Management and Planning Ahmet Öztürk Ekin Publications
9.HACCP A Complete Guide The Art of Service - HACCP Publishing ISBN-13 ? : ? 978-1867443902
10.HACCP Fırat Special Pawer Poind Presentation
11.HACCP Applications and Audit in Food Enterprises Artemis Karaali
12.HACCP Carol A. Wallace , Carol A. Wallace Wiley Publishing House Barcode: 9781118427200
13.HACCP A Practical Approach Sara Mortimore, Carol Wallace
14.https://www.scribd.com/doc/83663934/HACCP-EL-K%C4%B0TABI
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of quality and quality control and the basic elements that constitute quality
Week 2 - Theoretical
Objectives of Quality Control
Week 3 - Theoretical
Organization and duties of the Quality Control Department
Week 4 - Theoretical
Relationship of the Quality Control Department with other departments
Week 5 - Theoretical
General principles in Quality Control
Week 6 - Theoretical
Inspection and analysis in Quality Control
Week 7 - Theoretical
Inspection and analysis in Quality Control
Week 8 - Theoretical
Sampling in Quality Control
Week 9 - Theoretical
Basic elements of Total Quality Management
Week 10 - Theoretical
Factors affecting Total Quality Management
Week 11 - Theoretical
HACCP Food Safety System Definitions
Week 12 - Theoretical
HACCP Food Safety System Definitions
Week 13 - Theoretical
HACCP system requirements, document and data control
Week 14 - Theoretical
Monitoring the HACCP system
Week 15 - Theoretical
Introduction of HACCP documents required by the Ministry of Agriculture and Forestry from dairy products producing businesses and filling out the documents.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory201428
Assignment20510
Reading20510
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
OÇ-1
4
3
2
OÇ-2
3
2
2
OÇ-3
3
2
4
OÇ-4
3
3
3
OÇ-5
2
2
4
3
Adnan Menderes University - Information Package / Course Catalogue
2026