Information Package / Course Catalogue
Haccp in Marine Industry
Course Code: VBH557
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

To define of HACCP criteria in sea products plant

Course Content

Application of HACCP to the sea products plants, the principles of HACCP in those plants

Name of Lecturer(s)
Lec. Cemil ŞAHİNER
Learning Outcomes
1.Determination to prevention of the risks threaten public health from sea products
2.Revealing the detailed of seafood HACCP programme
3.To reveal the product flow charts and CCP in sea pruducts plants
4.Creating corrective actions for the flow charts
5.Implementation of good manufacturing practices
6.Identification of hazards and to ensure HACCP system sustainability against to the hazards
Recommended or Required Reading
1.Çelik., Taze balıkta kalite ve kalite değişimleri, 2007.
2.Bulduk., Gıda teknolojisi, 2007.
3.Can MF., Balık stoklarının değerlendirilmesi, 2010.
4.Türker., Hayvansal gıdalarda kalite kontrolü, 1997.
Weekly Detailed Course Contents
Week 1 - Theoretical
Identification and control of hazards, determination of control measures
Week 1 - Practice
Visit a trout fish products plant
Week 2 - Theoretical
The relationdhip between raw materials and products
Week 2 - Practice
Microbiological analysis of raw material and the final product
Week 3 - Theoretical
Flow charts and drawings of the plan
Week 3 - Practice
To reveal the hazards related to the product in the trout farms
Week 4 - Theoretical
Operation and planning of HACCP study in the fishery products
Week 4 - Practice
Determination of points of CCPs and corrective actions
Week 5 - Theoretical
Critical control points (CCPs)
Week 5 - Practice
Fresh fish processing flow chart and creation of CCPs diagram
Week 6 - Theoretical
Critical limits for CCPs, monitoring systems and corrective actions
Week 6 - Practice
Creating of CCPs for frozen fillets flow chart
Week 7 - Theoretical
Functioning of HACCP system in sea products plant and the records relating to the HACCP system
Week 7 - Practice
Hygienic plant design and applications of sea products practise
Week 8 - Theoretical & Practice
Review (Midterm)
Week 9 - Theoretical
Control of nonsuitable product, and recall reporting
Week 9 - Practice
Creation of the hygiene control program
Week 10 - Theoretical
Methods of measurement and control equipment
Week 10 - Practice
Identification of the regulations to be applied in production
Week 11 - Theoretical
To ensure ofcontinuity of the HACCP management system
Week 11 - Practice
Examination of fresh fish on the boat and coast
Week 12 - Theoretical
Verification of the HACCP management system
Week 12 - Practice
Microbiological analyzes of raw materials (feed) used in aquaculture
Week 13 - Theoretical
Good Manufacture Practise (GMP)
Week 13 - Practice
Creation CCPs flow diagram while preservation of fresh fish to freezing
Week 14 - Theoretical
GMP measures and to make a written form
Week 14 - Practice
CCPs during transport of the product
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Reading140114
Midterm Examination1527
Final Examination110212
TOTAL WORKLOAD (hours)75
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
OÇ-1
4
2
3
3
3
2
4
2
OÇ-2
2
1
4
5
4
3
5
OÇ-3
1
5
4
5
4
5
2
OÇ-4
4
1
5
4
4
4
5
3
OÇ-5
5
1
3
3
3
2
3
5
OÇ-6
5
2
2
2
5
5
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026