1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 765 WINE PRODUCTION TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
SUT 208FOOD SAFETY SYSTEMS2 + 04th Semester 

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To explain security systems in the food industry to the students
Course Content Food security systems, total quality systems (HACCP, GHP, GMP, ISO 9000, ISO 14000, OHSAS 18001, SA 8000...)
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learning about the historical development and the definition of food safety
2Understnding ISO 9001 Standard
3Understanding ISO 22000/ HACCP Standard
4Undrestanding Good Manufacturing Practices
5Undrestanding Good Hygiene Practices
6Undrestanding ISO 14001 Environment Management System
7Undrestanding OHSAS 18001 Safety and Health At Work Management System
8Undrestanding SA 8000 Social Responsibility Standard

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20
LO 001      5             
LO 002      5             
LO 003      5 33          
LO 004    3 5 33          
LO 005      5   3         
LO 006      5      3      
LO 007      5  34         
LO 008      5             
Sub Total    3 40 697  3      
Contribution00000050111000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms11616
Final examination12020
Total Work Load

ECTS Credit of the Course





78
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2014-2015 Spring1YÜKSEL BAYRAM
Details 2013-2014 Spring1YÜKSEL BAYRAM
Details 2012-2013 Spring1HAKAN KARABACAK
Details 2011-2012 Spring1YELİZ TEKGÜL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
SUT 208 FOOD SAFETY SYSTEMS 2 + 0 1 Turkish 2014-2015 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer YÜKSEL BAYRAM ybayram@pau.edu.tr ÇAMYO A0012 %70
Goals To explain security systems in the food industry to the students
Content Food security systems, total quality systems (HACCP, GHP, GMP, ISO 9000, ISO 14000, OHSAS 18001, SA 8000...)
Topics
WeeksTopics
1 What is the meaning of Food Safety?
2 ISO 9001 Standard
3 ISO 22000/ HACCP Standard
4 ISO 22000/ HACCP Standard
5 ISO 22000/ HACCP Standard
6 Good Manufacturing Practices
7 Good Hygiene Practices
8 ISO 14001 Environment Management System
9 OHSAS 18001 Safety and Health At Work Management System
10 OHSAS 18001 Safety and Health At Work Management System
11 SA 8000 Social Responsibility Standard
12 General Repetition
13 General Repetition
14 General Repetition
Materials
Materials are not specified.
Resources
ResourcesResources Language
http://www.tse.org.tr/Turkish/kaliteYonetimi/9000bilgi.aspTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes