Information Package / Course Catalogue
| Course Code | : SUM422 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
HACCP "Hazard Analysis and Critical Control Points, " Management System for the adaptation of aquatic products and processing facilities. Description of the principles and the main subject of the planning application was the main aim of the lecture
HACCP principles, rules, applications and audit
| 1. | At the end of the course, students should be able to: Define HACCP principals |
| 2. | Explain HACCP in seafood |
| 3. | Decide the HACCP plan according to the desired product |
| 4. | Planning of the HACCP rules for seafood |
| 5. | To be able to control HACCP |
| 1. | İşleme Teknolojisi I ders kitabı Huss, H.H; Ababouch, L; Gram, L. Assessment and management of seafood safety and quality FAO Fisheries Technical Paper. No. 444. Rome, FAO. 2003. 230p |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 2 | 70 |
| Midterm Examination | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 3 | 1 | 4 |
| TOTAL WORKLOAD (hours) | 78 | |||
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 | PÇ-15 | |
OÇ-1 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 |
OÇ-2 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
OÇ-3 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 |
OÇ-4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
OÇ-5 | 4 | 4 | 3 | 4 | 4 | 5 | 4 | 3 | 3 | 3 | 4 | 4 | 5 | 4 | 2 |