Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZGMS2172016959	FOOD SAFETY	Elective	2	3	4

Level of Course Unit

First Cycle

Objectives of the Course

The aim of the course is • to teach sources of physical, chemical and biological hazards in food • to explain the measures that can be taken and the rules that must be followed during food processing, storage and distribution in order to be able to eliminate these hazards and produce safe food

Name of Lecturer(s)

Learning Outcomes

1	Comprehend the importance and necessity of food safety
2	Have knowledge about food legislation
3	Know the potential hazards in foods
4	Make hazard analysis and risk assessment for the purpose of healthy and safe food production by using a systematic approach.
5	Acquire basic information necessary to implement ISO 22000 Food Safety Management System in a food company and to ensure continuity of the system
6	Develop presentation skills
7	Understand the importance of food engineering profession and professional ethics

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

The importance of food safety, national food legislation, Türkiye and European Union food safety policies, physical, chemical and biological hazards that may occur in food, food hygiene, food preservation techniques, pre-requisite programs, ISO 22000 Food Safety management System: general principles and basic requirements, implementation of HACCP principles

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Basic concepts of food quality and food legislation, the importance of food safety
2	European Union food safety policies
3	National food safety policies and legislation
4	Biological hazards which may occur in food: bacteria
5	Biological hazards which may occur in food: viruses, parasites, mold, prions
6	Food hygiene, good hygiene practices guidelines
7	Chemical hazards which may occur in food: food contaminants, adulteration of food, food additives
8	Midterm Exam
9	Chemical hazards which may occur in food: naturally occurring toxic constituents, allergens, substances formed during processing and storage, GMO, nanoparticules
10	Food preservation techniques
11	Pre-requisite programs, ISO 22000 Food Safety Management System: general principles and basic requirements
12	Implementation of HACCP principles, risk analysis
13	Implementation of HACCP principles
14	Examples to HACCP implementation in food industry
15	Student presentations
16	Final Exam

Recommended or Required Reading

Lecture notes Mahmutoğlu, T., 2007. Gıda Endüstrisinde "Güvenli Gıda " Üretmek, ODTU Yayıncılık Topal Ş., 1996. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak TS EN ISO 22000 Standart : Food Safety Management System

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	13	3	39
Report Preparation	4	7	28
Project Presentation	1	3	3
Self Study	10	2	20
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			114

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1			3		5	5		5	5						5
LO2			3			5		5	5						5
LO3			5			5		5	5
LO4		2	5	4				5	5						5
LO5		2		5		5	1	5	5		4				5
LO6										5	4	5	5	5	5
LO7					5				5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High