COURSE SYLLABUS

FOOD SAFETY, CONTROL AND HACCP

1	Course Title:	FOOD SAFETY, CONTROL AND HACCP
2	Course Code:	VET5405
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	5
6	Semester:	9
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. AYŞEGÜL EYİGÖR
16	Course Lecturers:	Prof.Dr.Recep ÇIBIK
17	Contactinformation of the Course Coordinator:	e-posta: aeyigor@uludag.edu.tr Telefon: 02242941334 Adres: Uludağ Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı 16059 Görükle Kampusu Bursa
18	Website:	http://veteriner.uludag.edu.tr
19	Objective of the Course:	To teach students basic food safety management
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	Learns basic definitions related to system management and its requirements.;
2	Learns about prerequisite programs and their use.;
3	Learns requirements to establish a food safety team.;
4	Learns product specifications, processing steps, intended use, and to draw production flow chart.;
5	Able to perform hazard analysis (define hazard, determine acceptable limits, determine and evaluate preventive action);
6	Able to determine critical control points and critical limits for these points.;
7	Learns about monitoring systems in critical control points;
8	Able to determine actions when critical limits are exceeded.;
9	Able to plan for process verification.;
10	Able to update knowledge on documentation requirements, prerequisite programs, and system management plans.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to course, history of HACCP and relation to ISO 22000 principles of HACCP, advantages and constraints of HACCP	Uygulamalarda uygulanacak stratejinin ögˆrenciye tanıtımı. Ürün belirlenmesi.
2	International HACCP standards, HACCP and international trade, codex and other committees, legal sanctions, certification	Study product label information: intended shelf life, production date, expiration date, composition, search on material used as ingredients.
3	Food safety management: terms and definitions	Comparison of product label information of same/similar products in same/different brands: production date, expiration date, composition, nutritional value, packaging.
4	Food safety management: general requirements, genel gereksinimler ve dökümantasyon, yönetimin sorumlulukları, kaynakların kullanımı, personel egˆitimi	Examination of different processing flow charts, introduction of generic HACCP models to students. Distribution of Project subjects among students
5	Planning and realization of safe food, prerequisite programs and determination of actual status of plant, types of structuring in HACCP system, Project planning techniques	Determination of specific potential health hazards: identify/list hazards from production to consumption in selected product
6	Appointment of a food safety team, determination of product characteristics, process steps, control measures; intended use and groups of users, preparation of flow diagrams	Examination of potential hazards and legal regulations related to food safety management system and prerequisite programs 1
7	Hazard analysis: hazard identification and determination of acceptable levels	Examination of potential hazards and legal regulations related to food safety management system and prerequisite programs 2
8	Hazard assessment, selection and assessment of control measures, identification of critical control points, determination of critical limits for critical control points 1	Determination of critical control points
9	Hazard assessment, selection and assessment of control measures, identification of critical control points, determination of critical limits for critical control points 2	Determination of control measures and tolerance/target limits
10	Hazard assessment, selection and assessment of control measures, identification of critical control points, determination of critical limits for critical control points 3	Determination of actions when monitoring results exceed critical limits
11	Systems for the monitoring of critical control points	Determination of verification procedures
12	Actions when monitoring results exceed critical limits	Documentation Assembly of project parts in team, preparation of presentation
13	Verification planning	Presentation of projects and evaluation 1
14	Documentation requirements, updating information in prerequisite programs and in HACCP plan	Presentation of projects and evaluation 2

23	Textbooks, References and/or Other Materials:	1. HACCP: A practical approach, 2nd ed. (S. Mortimore, C. Wallace, 1998) 2. The HACCP Training Resource Pack (S. Mortimore, C. Wallace, 2001) 2. HACCP in the Meat Industry (Ed. Martyn Brown, 2002) 3. HACCP in Meat, poultry and fish processing (Ed. A. M. Pearson, T. R. Dutson, 1999) 4. Principles of Food Sanitation (N. G. Marriott, 1999) 5. http://www.fsis.usda.gov/OA/haccp/imphaccp.htm 6. http://www.nal.usda.gov/fnic/foodborne/haccp/index.html 7. http://vm.cfsan.fda.gov/~lrd/haccp.html 8. http://www.ag.ndsu.nodak.edu/media/haccp/haccp.html 9. TS EN ISO 22000 Food safety management systems — Requirements for any organization in the food chain 10. Food safety management systems - ISO 22000: 2005 application guideline
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	0	0
Homeworks, Performances	1	10
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	14	2	28
Self Study and Preparation	14	4	56
Homeworks, Performances	1	5	5
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	1	1
Others	0	0	0
Final Exams	1	1	1
Total WorkLoad			119
Total workload/ 30 hr			3,97
ECTS Credit of the Course			4

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

	PQ1	PQ2	PQ3	PQ4	PQ5	PQ6	PQ7	PQ8	PQ9	PQ10	PQ11	PQ12
LO1	3	2	1	3	1	1	3	3	4	1	1	1
LO2	3	2	1	3	4	1	5	5	4	1	1	1
LO3	3	2	1	3	4	1	5	5	4	1	1	1
LO4	3	2	1	3	4	1	5	5	5	1	2	1
LO5	3	2	1	3	4	1	5	5	5	1	2	1
LO6	3	2	1	3	4	1	5	5	5	1	2	1
LO7	3	2	1	3	4	1	5	5	5	1	2	1
LO8	3	2	1	3	4	1	5	5	5	1	2	1
LO9	3	2	1	3	1	1	5	5	5	1	2	1
LO10	3	2	1	3	1	1	5	5	5	1	2	1

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High