1	Course Title:	FOOD SAFETY
2	Course Code:	GIDS215
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
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:	Öğr.Gör.Dr. NALAN ÇIRAK
16	Course Lecturers:	Müdürlüğün görevlendireceği bir öğretim elemanı
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Dr. Nalan Çırak ncirak@uludag.edu.tr Teknik Bil. MYO Et ve Ürün. Tek. Prog. Baş. tel:02242942381
18	Website:
19	Objective of the Course:	Give information to students related food safety risks and take measures against to risks of critical control points, provide the working as a quality manager in food industry. Gaining knowledge quality the basic concepts, principles and methods of food quality control, control cards, total quality management, quality management systems, food qualities and safety management systems (ISO-9001, ISO- 22 000).
20	Contribution of the Course to Professional Development	To train intermediate staff who are competent to establish and manage the food safety ISO-22000 requirements in food enterprises

21

Learning Outcomes:

1 Knowing food-borne toxic substances chemicals and physical properties and can comprehend contamination and development reasons.; 2 Can apply the methods of prevention of food-borne pests.; 3 Identify potential risks during the production of a food stuff to make risk analyzes.; 4 Can comprehend the Quality's basic concept, total quality, food quality and safety management systems and can prepare the quality card.; 5 Can identify and compare Food Assurance and Developing Quality Programs; HACCP, ISO 22000:2005, Food Quality systems. ; 6 Knowledge and apply about ISO 9001:2000 (Quality Management System), GHP (Good Hygiene Practise), GMP (Good Manufactoring Practice) and other standard.; 7 Cam implement the HACCP system in a new products.; 8 Appropriate cleaning and sanitation system can desing and in establish in food company.; 9 Food Safety system applied in Turkey can compare with the world food safety system.;

22	Course Content:

Week	Theoretical	Practical
1	The importance of food safety in Turkey and Food safety in world.
2	Related Food safety acts, Food Law
3	Food contaminants and deteriaration factors.
4	Health risks of food borne (risks of due to bacteria and mold)
5	Health risks of food borne (parasites, natural food contaminations and risk of chemicalcontaminants)
6	Food Conservation and prosessing techniques applying to foods.
7	Bacis conservation and processing techniques applying to foods.
8	subject repetition and visa exam
9	Food additives.
10	Hygine and sanitation in industrial food safety.
11	Quality safety in foos, product and process control.
12	Safety programs in GMP and GHP
13	System of HACCP and development of Food Industry.
14	ISO 22 000 Food Safety management system standard

23	Textbooks, References and/or Other Materials:	Dr. Nalan Çırak Food Safety Lecture Notes Julie, M.J. Food Safety, CRS Press, 2004. Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996. Topal, Ş. Gıda Endüstrisinde Risk Yönetimi Sistemi: HACCP ve Uygulamaları, Taç Ofset, İstanbul, 2001. Altuğ, T., Ova, G., Demirağ, K., Kurtcan, Ü. Gıda Kalite Kontrolü, Ege Üniversitesi Müh. Fak. Yayınları, No:29, İzmir, 1994. T.S.E., TS EN ISO 9000:2001, TS EN ISO 9001:2000, TS EN ISO 9004:2001 Standartları.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	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	Measurement and evaluation is carried out according to the priciples of Bursa uludag University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	0	0	0
Self Study and Preparation	14	1	14
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	24	24
Others	0	0	0
Final Exams	1	24	24
Total WorkLoad			90
Total workload/ 30 hr			3
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 3 2 2 1 1 3 1 1 2 1 4 1 LO2 4 4 2 1 1 4 2 1 2 1 3 1 LO3 2 4 5 3 4 3 4 4 3 1 3 1 LO4 4 4 1 4 2 1 1 1 2 3 3 5 LO5 4 4 2 4 1 1 1 1 2 1 4 3 LO6 4 4 2 4 1 1 1 1 2 2 4 3 LO7 3 4 1 3 1 1 1 1 3 4 4 3 LO8 3 4 1 3 2 1 3 2 3 4 4 3 LO9 5 4 1 3 2 2 1 1 2 4 4 3

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High