COURSE UNIT TITLE

: STANDARD OF FOOD SAFETY I II

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SKA 5058 STANDARD OF FOOD SAFETY I II ELECTIVE 3 0 0 4

Offered By

QUALITY IMPROVEMENT AND ACCREDITATION IN HEALTH CARE

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

PROFESSOR DOCTOR ABDURRAHMAN HÜSEYIN BASKIN

Offered to

QUALITY IMPROVEMENT AND ACCREDITATION IN HEALTH CARE

Course Objective

This standard is an organization in the food chain, food consumption and food security to ensure the immediate safety threats that are required to demonstrate the ability to control food safety management scheme explores the purposes of the conditions.

Learning Outcomes of the Course Unit

1   To recognize and remember the concept of Food Safety Standard.
2   The concept of food safety standards are expected to be able to express in their own words.
3   : Using the information on the concept of food safety standards are expected to solve different problems
4   To express the reasons for the concept of Food Safety Standard; conclusions and generalizations see, is expected to see the evidence that supports them, and rejection.
5   Food Safety Standard License synthesis of the concept of the student is expected to know exactly the required information and are not permitted to estimates by chance, to have exactly the information that the student is expected to provide creative answer
6   Evaluation of the concept of food safety standards using the student's own knowledge and ideas, the answer is - the process - the method - and the decision about the outcome of this decision is expected to defend.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Entry, scope of standard, necessity
2 Planning and realization of safe products and prerequisite programs
3 Hazard analysis and hazard analysis to accomplish the primary stages.
4 OGP and HACCP plans, updating and verification of information and documents specified start planning.
5 The creation of operational prerequisite programs. The creation of the HACCP plan.
6 Sample analysis (group work)
7 Mid-term exam
8 Traceability system and control of non-compliance
9 Food safety management system validation, verification and improvement.
10 Validation of control measure combinations.
11 Monitoring and measurement control.
12 Verification of the food safety management system
13 Rehabilitation
14 Sample Analysis (Group Work)
15 ISO / IEC 22000 standards in comparison with the other.
16 Final exam

Recomended or Required Reading

Textbook(s): Lecture notes
www.iso.org
Supplementary Book(s):
www.who.org
www.turkak.org.tr
www.tse.org.tr
1. Nihat KÖLÜK, Irfan DILSIZ, Cafer S. KARTAL. Kalite Güvencesi ve Standartları. Detay Yayıncılık, 6. Baskı 2011.
2. Prof. Dr. Canan ÇETIN. Toplam Kalite Yönetimi: Ilke, Süreç, Uygulama. Beta Yayıncılık. ISTANBUL, 3. Baskı 2010.
3. Dr. Özlem YILDIRIM: Sağlık Kuruluşlarında Insan Faktörü Mühendisliğinin önemi ve Hasta Güvenliği Alanında Uygulama Örnekleri. Beta Yayıncılık. ISTANBUL, 1. Baskı 2012
4. Edt: Prof. Dr. Nilgün SARP, Av. Cahid DOĞAN. III. Sağlık Hakkı ve Sağlık Hukuku Sempozyumu. 25- 26 Nisan 2011. Kuzey Kıbrıs Türk Cumhuriyeti Lefke Avrupa Üniversitesi. Adalet Yayınevi, 2012-08-13

Planned Learning Activities and Teaching Methods

Presentation, question and answer, sample analysis, group work.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 PRF PERFORMANCE
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE MTE * 0.30 + PRF* 0.30 + FIN* 0.40
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + PRF* 0.30 + RST* 0.40


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

Further Notes About Assessment Methods

None

Assessment Criteria

1. Note that the boundary between the two groups participated in the study notes, note, carry a higher level.
2. Sample analysis will be made in the form of a group. Distribution of tasks within the group and the group's responsibility to ensure equal participation of each group member. Marking of the sample analysis, faculty members and by the end of the semester, all students will be held to be explained.
3. Sample analysis, field research, and presentations, the subject has been expressed clearly in the relevant standards, and the findings on the basis of the originality of the discussion of the results, accuracy, comprehensiveness of the report content and presentation of the depth of analysis and mechanics and visual presentation, such as the timing of the operation-judged out of compliance.

Language of Instruction

Turkish

Course Policies and Rules

1. 70% of the courses required to attend.
2. All types of plagiarism will result in disciplinary action and actual attempts

Contact Details for the Lecturer(s)

mete.edizer@deu.edu.tr

Office Hours

during working hours

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 2 28
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 3 3
Preparation for final exam 1 6 6
Preparing assignments 1 3 3
Preparing presentations 1 8 8
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 92

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10
LO.15443454435
LO.25443454435
LO.35443454435
LO.45433454435
LO.54434544345
LO.64434544345

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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