Information Package / Course Catalogue
Food Safety and Quality Systems in Food Industry
Course Code: VBH631
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To teach how to interact with quality safety of quality safety systems. To understand the concept of foods afety from farm to table.

Course Content

Quality will be defined and information will be given about quality control and food safety and organization in quality control.

Name of Lecturer(s)
Lec. Devrim BEYAZ
Learning Outcomes
1.To learn quality safety
2.To learn quality safety systems
3.Learns the application of quality assurance system in food industry
4.Comprehendtheprinciples of foodsafetyfromfarmtotable.
5.Definitions of food-bornehazards
6. Learns nationa land international regulations on food safety issues
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.HACCP in MeatIndustry (Ed. Martyn Brown, 2002)
4.Gıda Güvenliği: Tayar,M. İstanbul 2009
5.HACCP in Meat, poultryandfishprocessing (Ed. A. M. Pearson, T. R. Dutson, 1999)
Weekly Detailed Course Contents
Week 1 - Theoretical
Overview of theconcept of FoodSafety
Week 2 - Theoretical
Food quality safety, production and product control
Week 3 - Theoretical
Quality management systems and related standards
Week 4 - Theoretical
Food safety from farm to table
Week 5 - Theoretical
Food-borne hazards
Week 6 - Theoretical
Food-related health risks
Week 7 - Theoretical
Pre-requisite programs (GAP, GRP, GLP, GMP.)
Week 8 - Theoretical
Review (Midterm)
Week 9 - Theoretical
Food safety and quality management systems
Week 10 - Theoretical
Food safety audits
Week 11 - Theoretical
Risk management and integration of HACCP in food industry
Week 12 - Theoretical
How to apply HACCP? Plan steps, hazard analyses
Week 13 - Theoretical
Benefits of HACCP in terms of consumer and product safety
Week 14 - Theoretical
Directing conformation the basic risk management and quality safety systems
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment40624
Reading140114
Midterm Examination110111
Final Examination122123
TOTAL WORKLOAD (hours)100
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
4
2
3
4
3
4
2
2
5
5
OÇ-2
4
4
2
3
4
3
4
2
2
5
5
OÇ-3
4
4
2
3
4
3
4
2
2
5
5
OÇ-4
4
4
2
3
4
3
4
2
2
5
5
OÇ-5
4
4
2
3
4
3
4
2
2
5
5
OÇ-6
4
4
2
3
4
3
4
2
2
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026