Course Information

Course Name	Turkish	Gıda Güvenlik Sistemleri
	English	Food Safety Systems
Course Code	GID 503	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	1	3	3	-	-
Course Language		Turkish
Course Coordinator		Hatice Funda Karbancıoğlu Güler
Course Objectives		Educate students to; 1. Gain knowledge on food safety and quality management concepts 2. Develop knowledge on quality management, HACCP and food safety management systems and their relationships between each other 3. Develop ability to implement the HACCP system 4. Evaluate prerequisite programs, hazards and hazard analysis 5. Develop extensive knowledge about national and international standards in the area of food safety
Course Description		Introduction to food safety and quality management; HACCP and food safety management systems (principles, definitions and terms used in standards, implementation stages); prerequisite programs; hazards and hazard analysis; linking HACCP and food safety management systems with quality management systems; national and international standards; application samples from the food industry
Course Outcomes		Students who achieve this course will gain knowledge, skills, and proficiency in the followings; 1. Ability to evaluate the role of quality management in food safety 2. Understand quality management systems, HACCP and food safety management systems and their relationships between each other 3. Understand the principles of HACCP 4. Understand and implement prerequisite programs 5. Determine hazards in foodstuffs, distinguish between chemical, physical andbiological hazards and use hazard analysis 6. Develop a HACCP plan for a food plant 7. Demonstrate knowledge on national and international standards and developability to implement those in the industry
Pre-requisite(s)		-
Required Facilities		-
Other		-
Textbook		-
Other References		-

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