Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to give information about total quality management systems such as ISO 9001, HACCP, ISO 22000:2005, GLOBALGAP, Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP) and their implementations. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | to be able to tell the history of quality. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-9 Has the awareness of Professional and ethical responsibilities. |
Examination |
| LO-2 | to be able to comprehend manufacture of safe food production, |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. |
Examination |
| LO-3 | to be able to tell total quality management aproach. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-11 Has the awareness of enterprise management, personnel health, and environmental and work safety. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-4 | to be able to explain the continuous improvement practices. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-5 | The student will be able to learn the principles of total quality management. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-6 | to be able to explain the main facts of food safety systems. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-7 | to be able to explain HACCP and ISO 22000: 2005 quality managemet systems. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Food Safety and Quality Related Concepts; Quality Assurance Systems; Elements of Quality Assurance Systems; Stages of Implementing ISO 9000 system in food plants; HACCP: Related definitions and principles; Prerequisite systems and sanitary operation procedures, GHP, GMP; Stages of Implementing HACCP system in food plants; Relevant Documentation and Records; Integrating HACCP with ISO 9000 system; Related National and International Regulations and Standards; Developing Generic HACCP plans for specific commodity based industries | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | History of quality | Lecture, discussion or Distance Learning |
| 2 | Quality concept | Lecture, discussion or Distance Learning |
| 3 | Total quality management | Lecture, discussion or Distance Learning |
| 4 | Advantages of total quality management | Lecture, discussion or Distance Learning |
| 5 | Process approach | Lecture, discussion or Distance Learning |
| 6 | Process improvement | Lecture, discussion or Distance Learning |
| 7 | Repeting lesson | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Basic reqirements. Service, consumers and complaints. | Lecture, discussion or Distance Learning |
| 10 | Food safety management systems and HACCP | Lecture, discussion or Distance Learning |
| 11 | ISO 22000: 2005 | Lecture, discussion or Distance Learning |
| 12 | Operational pre-requests, GLOBALGAP, GMP | Lecture, discussion or Distance Learning |
| 13 | GHP, GLP | Lecture, discussion or Distance Learning |
| 14 | GVP | Lecture, discussion or Distance Learning |
| 15 | Tracebility | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Ordaş, S.,Yayla, N. ( Kaoru Ishıkawa’ dan çeviri) 1997. Toplam Kalite Kontrol. Kalder Yayınları. İstanbul, 202 p. | |
| 2 | Kantarcı, H. 1999. Toplam Kalite Yönetimi ve Toplum Kalitesi. Marmara Üniv. Müh.Fak.Yayınları. İstanbul, 75 p. | |
| 3 | Topal, Ş. 2000. Kalite Yönetimi ve Güvence Sistemleri.Yıldız teknik Üniv. Vakfı Yayın No: YTÜVAK.KM.DK.2000.001İstanbul, 206 p. | |
| 4 | Smith, D.,Politowski, R., Palmer C., 2007. Managing food safety the 22000 way. London: BSI, 223 p. | |
| 5 | Mahmutoğlu T. 2010. Gıda Endüstrisinde Güvenli Gıda Üretmek. ODTÜ Geliştirme Vakfı Yayıncılık / Yayınevi Genel Dizisi. Ankara. 395 p. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 1 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 1 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 5 | 15 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 61 | ||