Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-416FOOD SAFETYElective483
Level of Course Unit
First Cycle
Objectives of the Course
Gives information to students related food safety risks and take measures against to risks of critical control points, provide the working as a quality manager in food industry. Gaining knowledge quality the basic concepts, principles and methods of food quality control, control cards, total quality management, quality management systems, food qualities and safety management systems (ISO-9001, ISO- 22 000).
Name of Lecturer(s)
Öğr.Gör. Mustafa CÜE
Learning Outcomes
1Knowing food-borne toxic substances chemicals and physical properties and can comprehend contamination and development reasons.
2Knowing food-borne toxic substances chemicals and physical properties and can comprehend contamination and development reasons.
3Can apply the methods of prevention of food-borne pests.
4Can apply the methods of prevention of food-borne pests.
5Identify potential risks during the production of a food stuff to make risk analyzes.
6Identify potential risks during the production of a food stuff to make risk analyzes.
7Can comprehend the Quality's basic concept, total quality, food quality and safety management systems and can prepare the quality card.
8Can comprehend the Quality's basic concept, total quality, food quality and safety management systems and can prepare the quality card.
9Can identify and compare Food Assurance and Developing Quality Programs; HACCP, ISO 22000:2005, Food Quality systems.
10Can identify and compare Food Assurance and Developing Quality Programs; HACCP, ISO 22000:2005, Food Quality systems.
11Knowledge and apply about ISO 9001:2000 (Quality Management System), GHP (Good Hygiene Practise), GMP (Good Manufactoring Practice) and other standard.
12Knowledge and apply about ISO 9001:2000 (Quality Management System), GHP (Good Hygiene Practise), GMP (Good Manufactoring Practice) and other standard.
13Appropriate cleaning and sanitation system can desing and in establish in food company.
14Appropriate cleaning and sanitation system can desing and in establish in food company.
15Food Safety system applied in Turkey can compare with the world food safety system.
16Food Safety system applied in Turkey can compare with the world food safety system.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
The importance of food safety in Turkey and Food safety in world, Related Food safety acts, Food Law, Food contaminants and deteriaration factors, Health risks of food borne (risks of due to bacteria and mold), Health risks of food borne (parasites, natural food contaminations and risk of chemical contaminants), Food Conservation and prosessing techniques applying to foods, Bacis conservation and processing techniques applying to foods, Food additives, Hygiene and sanitation in industrial food safety.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The importance of food safety in Turkey and Food safety in world.
1The importance of food safety in Turkey and Food safety in world.
2Related Food safety acts, Food Law
2Related Food safety acts, Food Law
3Food contaminants and deteriaration factors.
3Food contaminants and deteriaration factors.
4Health risks of food borne (risks of due to bacteria and mold).
4Health risks of food borne (risks of due to bacteria and mold).
5Health risks of food borne (parasites, natural food contaminations and risk of chemical contaminants).
5Health risks of food borne (parasites, natural food contaminations and risk of chemical contaminants).
6Food Conservation and prosessing techniques applying to foods.
6Food Conservation and prosessing techniques applying to foods.
7Bacis conservation and processing techniques applying to foods.
7Bacis conservation and processing techniques applying to foods.
8Mid-Term Exam
8Mid-Term Exam
9Food additives.
9Food additives.
10Hygiene and sanitation in industrial food safety.
10Hygiene and sanitation in industrial food safety.
11Quality safety in foos, product and process control.
11Quality safety in foos, product and process control.
12Safety programs in GMP and GHP
12Safety programs in GMP and GHP
13System of HACCP and development of Food Industry.
13System of HACCP and development of Food Industry.
14ISO 22 000 Food Safety management system standard
14ISO 22 000 Food Safety management system standard
15Repeating Course Content
15Repeating Course Content
16Final Exam
16Final Exam
Recommended or Required Reading
Julie, M.J. Food Safety, CRS Press, 2004. Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996. Topal, Ş. Gıda Endüstrisinde Risk Yönetimi Sistemi: HACCP ve Uygulamaları, Taç Ofset, İstanbul, 2001. Altuğ, T., Ova, G., Demirağ, K., Kurtcan, Ü. Gıda Kalite Kontrolü, Ege Üniversitesi Müh. Fak. Yayınları, No:29, İzmir, 1994. T.S.E., TS EN ISO 9000:2001, TS EN ISO 9001:2000, TS EN ISO 9004:2001 Standartları.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Discussion122
Question-Answer14228
Team/Group Work248
Project Preparation177
Project Presentation111
Individual Study for Mid term Examination7428
Individual Study for Final Examination7214
TOTAL WORKLOAD (hours)91
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO145542334
LO245542445
LO3 5443444
LO445444535
LO545544435
LO645435545
LO745544544
LO855444545
LO9        
LO10        
LO11        
LO12        
LO13        
LO14        
LO15        
LO16        
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr