Information Package / Course Catalogue
Food Safety in Dairy Technology
Course Code: ST305
Course Type: Non Departmental Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

It is aimed to teach students sources and prevention ways of food contaminations harmful to human health in this course

Course Content

This course includes the hazards of toxins or microbial infections sourced from processed or fresh foods during food processing, or post processed and prevention methods from these harmful agents.

Name of Lecturer(s)
Learning Outcomes
1.1. Understanding physical and chemical properties of food toxins …
2.2. Comprehending contamination sources and formation reasons of food toxins
3.3. Comprehending protection methods from food hazards
4.4. To be able make risk analysis by defining potantial risks for a new developed food
5.5. To be able set up HACCP system for a new developed food
6.6. To be able to set up proper cleaning and sanitation system in food processing plants
7.7. To be able to compare food safety system in Turkey to that used in other countries in the World …
Recommended or Required Reading
1.1. Gıda Güvenliği ve Kalite Yönetim sistemleri, Şeminur Topal,1996. Tübitak
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Introduction to food safety
Week 2 - Theoretical & Practice
Food Law
Week 3 - Theoretical & Practice
Food contaminants and food spoilage
Week 4 - Theoretical & Practice
Food originated health risks (bacteria and fungus)
Week 5 - Theoretical & Practice
Food originated health risks (bacteria, parasites, natural food contaminants and chemical contaminants)
Week 6 - Theoretical & Practice
Food preservation methods and product safety
Week 7 - Theoretical & Practice
Preservation methods in food manufacturing
Week 8 - Theoretical & Practice
Food additives
Week 9 - Theoretical & Practice
Other safety management systems
Week 10 - Theoretical & Practice
Hygiene and sanitation in food manufacturing
Week 11 - Theoretical & Practice
Safety of food quality
Week 12 - Theoretical & Practice
OÖGP and ÖGP in food safety
Week 13 - Theoretical & Practice
HACCP and its progress in food industry
Week 14 - Theoretical & Practice
ISO 22000 Food Safety Management System
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143384
Midterm Examination1628
Final Examination1628
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes