PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 504	QUALITY SYSTEMS IN FOOD INDUSTRY	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	To have knowledge of quality systems and aplication on food industry.
Course Content	Historical development of quality systems; quality, production and cost relation, TSI Quality documents, quality control, quality assurance, total quality management, procedures of ISO 9000, total quality in food plants and personel, other applications that supported total quality systems, quality concept in Turkish legislation, EN 14000 .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	History of quality management
2	Quality sistems (TS ISO 9001-2008, TS ISO 22000, TSISO 14000, OHSAS 18001,...)
3	Aplication of quality systems on food industry

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	4	2	3	3	5	3	4	3		2	4	3
LO 002	3	4	4	2	5	4	3	2		2	4	4
LO 003	4	4	3	3	4	5	4	4		4	4	3
Sub Total	11	10	10	8	14	12	11	9		8	12	10
Contribution	4	3	3	3	5	4	4	3	0	3	4	3

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 504	QUALITY SYSTEMS IN FOOD INDUSTRY	3 + 0	1	Turkish	2021-2022 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. RAMAZAN GÖKÇE	rgokce@pau.edu.tr		MUH A0197	%

Goals		To have knowledge of quality systems and aplication on food industry.
Content		Historical development of quality systems; quality, production and cost relation, TSI Quality documents, quality control, quality assurance, total quality management, procedures of ISO 9000, total quality in food plants and personel, other applications that supported total quality systems, quality concept in Turkish legislation, EN 14000 .

Topics

Weeks	Topics
1	What is the quality? What's important of quality in human life
2	Historical development of quality systems
3	Quality, production and cost relation
4	Quality application in our country and TSI
5	TS ISO 9001-2008 Quality Management System general necessity
6	TS ISO 9001-2008 Quality Management System preparing document
7	TS ISO 9001-2008 Quality Management System cheking and documentation
8	TS ISO 22000-2005 Food Safety Management System general necessity
9	TS ISO 22000-2005 Food Safety Management System preparing document
10	TS ISO 22000-2005 Food Safety Management System cheking and documentation
11	TS ISO 14000 Environmental Safety Management System
12	OHSAS 18001 Occupational Health and Safety and Management Systems
13	BRC and IFS Food Quality Management System
14	General evaluation

Materials

Materials are not specified.

Resources

Resources	Resources Language
	Türkçe
Topal, Ş. 1996. Gıda Güvenliği ve Kalite Yönetim Sistemleri, 225s. TUBİTAK Marmara Araştırma Merkezi Matbaası, Gebze,Kocaeli	Türkçe
Topal, Ş. 2001. Gıda Endüstrisinde Risk Yönetimi:HACCP ve Uygulamaları, 172 s.Taç Ofset Matbaası,İstanbul	Türkçe
Arıkbay, C. 2003. Gıda Sektöründe Kalite Yönetim Sistemleri ve HACCP, 156 s. Milli Produktivite Yayınları No 660, Ankara	Türkçe
Özel, A. 2003. Kalite Sağlamada Sistematik Yaklaşımlar ve ISO 9000 Standartları, 190s. Tetra-Pak Paketleme A.Ş, İzmir.	Türkçe
	Türkçe
	Türkçe
	Türkçe
Topal, Ş. 1996. Gıda Güvenliği ve Kalite Yönetim Sistemleri, 225s. TUBİTAK Marmara Araştırma Merkezi Matbaası, Gebze,Kocaeli	Türkçe
Topal, Ş. 2001. Gıda Endüstrisinde Risk Yönetimi:HACCP ve Uygulamaları, 172 s.Taç Ofset Matbaası,İstanbul	Türkçe
Arıkbay, C. 2003. Gıda Sektöründe Kalite Yönetim Sistemleri ve HACCP, 156 s. Milli Produktivite Yayınları No 660, Ankara	Türkçe
Özel, A. 2003. Kalite Sağlamada Sistematik Yaklaşımlar ve ISO 9000 Standartları, 190s. Tetra-Pak Paketleme A.Ş, İzmir.	Türkçe
	Türkçe
	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student