COURSE UNIT TITLE

: FOOD SAFETY, CONTROL AND HACCP

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
VSD 4007 FOOD SAFETY, CONTROL AND HACCP ELECTIVE 1 0 0 1

Offered By

Veterinary Medicine

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR NURAY GAMZE YÖRÜK

Offered to

Veterinary Medicine

Course Objective

To teach students Basic Food Safety and Management systems and HACCP.

Learning Outcomes of the Course Unit

1   Learns prerequisite programs and their intended use.
2   Learns the establishment and conditions of the Food Safety team.
3   Learns product specifications, processing steps, intended use, and to draw production flow chart.;
4   Able to perform hazard analysis (define hazard, determine acceptable limits, determine and evaluate preventive action)
5   It can define critical control points and set critical limits for the critical control points it defines.
6   Able to knowledge on documentation requirements, prerequisite programs, and system management plans
7   Gains information on creating critical control monitoring systems at critical control points.
8   Can determine the actions to be taken when critical limits are exceeded and learns how to take corrective measures.
9   Can plan for process verification.
10   Can update information and documents in documentation requirements (keeping records), prerequisite programs, system management plans.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to course and Food safety management: terms and definitions Systems for the monitoring of critical control points
2 Food safety management: general requirements Actions when monitoring results exceed critical limits
3 Planning and realization of safe food, prerequisite programs and determination of actual status of plant, types of structuring in HACCP system, Project planning techniques Verification planning
4 Appointment of a food safety team, determination of product characteristics, process steps, control measures; intended use and groups of users, preparation of flow diagrams Documentation requirements, updating information in prerequisite programs and in HACCP plan
5 History of HACCP and relation to ISO 22000 principles of HACCP, advantages and constraints of HACCP
6 International HACCP standards, HACCP and international trade, codex and other committees, legal sanctions, certification
7 Hazard analysis: hazard identification and determination of acceptable levels
8 Hazard assessment, selection and assessment of control measures,identification of critical control points, determination of critical limits for critical control points 1
9 Hazard assessment, selection and assessment of control measures, identification of critical control points, determination of critical limits for critical control points 2
10 Hazard assessment, selection and assessment of control measures, identification of critical control points, determination of critical limits for critical control points 3

Recomended or Required Reading

1. Gıda Güvenliği ve Güncel Uygulamalar Kitabı: Editör: Prof. Dr. Ahmet GÜNER
Doç. Dr. Nuray Gamze YÖRÜK- Dr. Öğretim Üyesi Yasin AKKEMIK, Dr. Özlem ISTANBULLU PAKSOY- Dr. Sibel ÖZÇAKMAK- Dr. Ayşe NIZAMLIOĞLU, Arş. Görv. Dr. Tuba BÜYÜKSIRIT BEDIR- Arş. Görv. Tahir YILMAZ
2. Gıda Güvenliği ve Gıda Mevzuatı Kitabı: Prof. Dr. Nevzat Artık - Prof. Dr. Nevin ŞANLIER - Dr. Öğr. Üyesi Aybuke Ceyhun Sezgin
3. Gıda Hijyeni ve Mikrobiyolojisi Kitabı: Prof. Dr. Irfan EROL

Planned Learning Activities and Teaching Methods

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

The time specified in the course hour must be followed. Unethical behaviors that may occur in classes and exams will be acted upon within the framework of the relevant regulation.

Contact Details for the Lecturer(s)

PhD. Assoc. Prof. Dr. Nuray Gamze YÖRÜK
University of Dokuz Eylül- Faculty of Veterinary Medicine
Cumhuriyet Mahallesi cami Sok.No:3 posta Kodu:35890
Kiraz -IZMIR
Telefon: 0(232) 572 35 30
e-mail: nuraygamze.yoruk@deu.edu.tr

Office Hours

It will be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 1 14
Preparation for midterm exam 6 1 6
Preparation for final exam 6 1 6
Preparing presentations 2 1 2
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 30

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.15554
LO.25554
LO.35554
LO.45555
LO.55555
LO.65555
LO.75555
LO.85555
LO.95555
LO.105555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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