Ders Planı

CLASS 4

Lesson plan / FOOD QUALITY AND SAFETY MANAGEMENT

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To get students be aware of the importance of quality management; to provide them with capabilities to setup, and assume responsibility in quality and food safety systems in food enterprises, and implementing those
Course Content	Concepts concerning quality, quality control, factors affecting the quality of food and beverage, quality management systems, examples of favorable production practices, conducting risk analysis, determination of critical checkpoints, and critical limits, setting up systems for monitoring critical checkpoints, monitoring those points that are not under control, and those exist, enforcing improved measures, inspecting the system and creating inspection procedures for the system to operate effectively, creating documentation system consisting of procedures and logs

The aim of the course

To get students be aware of the importance of quality management; to provide them with capabilities to setup, and assume responsibility in quality and food safety systems in food enterprises, and implementing those

Course Content

Concepts concerning quality, quality control, factors affecting the quality of food and beverage, quality management systems, examples of favorable production practices, conducting risk analysis, determination of critical checkpoints, and critical limits, setting up systems for monitoring critical checkpoints, monitoring those points that are not under control, and those exist, enforcing improved measures, inspecting the system and creating inspection procedures for the system to operate effectively, creating documentation system consisting of procedures and logs

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	CONCEPTS REGARDING QUALITY AND QUALITY CONTROL
2	ISO 9001:2008 QUALITY MANAGEMENT SYSTEM
3	INTRODUCTION TO FOOD SAFETY SYSTEM
4	PRINCIPALS OF HACCP- ISO 22000
5	FOOD SAFETY TEAMS
6	PREREQUISITES, GMP
7	RISK ANALYSIS IN HACCP
8	DETERMINATION OF CRITICAL CHECKPOINTS
9	VISA EXAM
10	DETERMINATION OF CRITICAL LIMITS
11	MONITORING FOOD SAFETY MANAGEMENT SYSTEM
12	ENFORCING IMPROVED MEASURES
13	CREATION OF DOCUMENTATION SYSTEMS
14	MODEL WORKS

Resources

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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