Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları.
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Contactinformation of the Course Coordinator:
Öğr. Gör. Saadet Dilek YILDIZ sdilekyildiz@uludag.edu.tr 0224 294 615 32 BUÜ Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi Programı
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Website:
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Objective of the Course:
To introduce the students to the approaches and practices necessary to enable the student to gain the understanding of continuous development and improvement and the evaluation of the quality management system and the implementation of this understanding, to make them adopt the concept of food safety, to teach food safety management systems, and to inform them about national and international legislation and standards.
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Contribution of the Course to Professional Development
To understand the quality culture, to master the quality management system studies, to have information about food safety risks and the precautions that can be taken against these risks, to inform about national and international legislation and standards.
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Learning Outcomes:
1
To be able to explain the basic concepts and components of quality;
2
Learning quality processes;
3
To understand total quality, food quality and safety systems;
4
To be able to compare the food safety system applied in Turkey with the food safety systems applied in the world.;
5
To understand the definition and importance of legislation, the definitions of law, decree law, statute, regulation and notification and the principles related to them.;
6
Having adequate knowledge of current food laws and regulations;
7
Learning about the dangers in food and how to avoid them;
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Course Content:
Week
Theoretical
Practical
1
Concepts related to quality and basics of quality
2
Total Quality Management, Standard and Standardization
3
Statistical quality management techniques and problem solving methods
Topal Ş. 1996. Gıda Güvenliği ve Kalite Yönetim Sistemleri, Tübitak, Gebze. Topal Ş, 2001. Gıda Endüstrisinde Risk Yönetim Sistemi: HACCP ve Uygulamaları. Taç Ofset, İstanbul. Baş T., Oymak M. 2007. Kalite Yönetim Sistemleri, Seçkin Yayıncılık. Türk Gıda Kodeksi ve Yönetmelikler
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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 principle of Bursa Uludağ University Associate and Undergraduate Education Regulation.
Information
Results are determined with the letter grade determined by the student automation system.
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
3
42
Practicals/Labs
0
0
0
Self Study and Preparation
14
2
28
Homeworks, Performances
0
0
0
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
1
10
10
Others
0
0
0
Final Exams
1
14
14
Total WorkLoad
94
Total workload/ 30 hr
3,13
ECTS Credit of the Course
3
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
