Information Package / Course Catalogue
HACCP in Food Industry and Overview of Food Safety
Course Code: VBH541
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 5
Objectives of the Course

To teach how to interact with quality safety of quality safety systems

Course Content

Description, principle, practical area and advantage of HACCP. Requirements of HACCP applications

Name of Lecturer(s)
Lec. Devrim BEYAZ
Learning Outcomes
1.To learn quality safety
2.To learn quality safety systems
3.To learn how to interact with quality safety of quality safety systems
4. To learn the necessity of the HACCP
5.To learn the main HACCP definitions
6.To learn how it applies to HACCP
Recommended or Required Reading
1.Gıda Güvenliği ve Kalite Yönetim Sistemleri (Topal, Ş., 1996, İstanbul)
2.Gıda Endüstrisinde Risk Yönetim Sistemi: HACCP ve Uygulamaları (Topal, Ş., 2001, İstanbul)
3.Gıda Mikrobiyolojisi (Ünlütürk, A., Turantaş F., 1999, İzmir)
4.HACCP in Meat Industry (Ed. Martyn Brown, 2002)
5.Principles of Food Sanitation (N.G. Marriott, 1999)
Weekly Detailed Course Contents
Week 1 - Theoretical
Food preservation techniques and product safety
Week 1 - Practice
Presentation of the strategy to the student to be applied to the applications, how to approach the transition must be problem solving and the sampling-based application
Week 2 - Theoretical
Basic theories of the development of different processing techniques
Week 2 - Practice
Personal hygiene, disinfection, pest control
Week 3 - Theoretical
Food quality safety, production and product control
Week 3 - Practice
Strategy and plan of HACCP training and promote of project to students
Week 4 - Theoretical
HACCP and requirements of HACCP
Week 4 - Practice
Determination of specific potential hazards from production to consumption
Week 5 - Theoretical
The main definitions, principles, phases of HACCP
Week 5 - Practice
Risk analysis for the prevention or control of the potential hazards
Week 6 - Theoretical
Application of HACCP team development, practice planning
Week 6 - Practice
Determination of critical control point
Week 7 - Theoretical
Risk management and integration of HACCP in food industry
Week 7 - Practice
Determination of control criteria and tolerance/target limits
Week 8 - Theoretical & Practice
Review (Midterm)
Week 9 - Theoretical
A classification of the possible hazards in HACCP
Week 9 - Practice
Determination of the corrective measures to be taken to deviations
Week 10 - Theoretical
Sampling plan preparation in HACCP
Week 10 - Practice
Determination of confirmatory analyses and processes
Week 11 - Theoretical
How to apply HACCP? Plan steps, hazard analyses
Week 11 - Practice
Documentation
Week 12 - Theoretical
Determination of critical control point in HACCP, creation of control and monitoring mechanism
Week 12 - Practice
Combining parts of the project by the group, preparation of the presentation
Week 13 - Theoretical
Determination of corrective processes in HACCP, verification and control, control stages, storing data and documentation
Week 13 - Practice
Preparation and presentation of the project
Week 14 - Theoretical
Benefits of HACCP in terms of consumer and product safety
Week 14 - Practice
Examining the structures that guide basic risk management and quality assurance systems
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Assignment40520
Reading140114
Midterm Examination115116
Final Examination121122
TOTAL WORKLOAD (hours)128
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
5
4
2
2
1
5
OÇ-2
5
4
2
2
1
5
OÇ-3
5
4
2
2
1
5
OÇ-4
5
4
2
2
1
5
OÇ-5
5
4
2
2
1
5
OÇ-6
5
3
4
5
5
5
5
5
3
5
Adnan Menderes University - Information Package / Course Catalogue
2026