Information Package / Course Catalogue
| Course Code | : ZSU514 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 6 |
To give general information about the importance of HACCP applications. To explain the basic principles of the HACCP plans. To make some practices about the application of the decision tree in HACCP. Critic Control Points for the HACCP system will be defined. Moreover, it will be given some information about ISO 22000 food safety management system. Some HACCP application samples will be given for different seafood processing units.
The information about the definition of HACCP will be given. HACCP is part of quality assurance system that ensures product safety. The seven principles of HACCP systems will be explained. Decision tree and critical control point will be evaluated. HACCP plan samples will be given for the seafood processing units. Some information about ISO 22 000 will be given in this course. ISO 22 000 is a food safety management system.
| 1. | .Some HACCP applications will be evaluated for the different seafood processing plants. |
| 2. | To have knowledge about HACCP application in seafood processing plant. |
| 3. | .Economic assessments of the seafood processing plants for HACCP applications will be made |
| 4. | .If some problems are happened in HACCP application of the seafood processing plants, these problems can be solved easily with this course knowledge. |
| 5. | .Different HACCP applications will be obtained. |
| 1. | Food and Drug Administration. (1994) Fish and Fishery Products Hazards and Control Guide--Get Hooked on Seafood Safety. Office of Seafood. Washington, D.C. Stevenson, K.E. and Bernard, D.T. (1999) Editors. HACCP: A Systematic Approach to Food Safety. 3rd Edition. The Food Processors Institute, Washington, D.C. Park, J.W., (2000). Surimi and surimi seafood. New York: MarcelDekker. Henrick, H., Jakobsen, M., Liston J., (1992), Quality assurance in the fish industry. ISBN: 9780444890771 Elsevier Science Publishers B.V. Denmark. Sen D. P. (2005). Advances in fish processing technology, Pub. Allied Publishers Pvt. Ltd. New Delhi. Bremner, H.A., (2002), Safety and quality issues in fish processing. ISBN: 978-0849315404 CRC Press. Boston New York. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 3 | 56 |
| Assignment | 1 | 40 | 1 | 41 |
| Midterm Examination | 1 | 20 | 1 | 21 |
| Final Examination | 1 | 30 | 1 | 31 |
| TOTAL WORKLOAD (hours) | 149 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 5 | 5 | 5 | ||||
OÇ-2 | 4 | 4 | 3 | ||||
OÇ-3 | 3 | 3 | 3 | ||||
OÇ-4 | 4 | 4 | 3 | ||||
OÇ-5 | 4 | 3 | 2 | ||||