Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Definition and importance of quality
Week - 2	Food safety and consumer expectations
Week - 3	ISO 9000:2000 Quality Management System
Week - 4	Definition, Importance and History of the HACCP System
Week - 5	The Purposes, Benefits and Main Definitions of the HACCP System
Week - 6	HACCP system Prerequisite Programs
Week - 7	HACCP System Preparation Steps
Week - 8	Basic Principles and Application of the HACCP System
Week - 9	Integrated establishment of ISO 9000:2000 Quality Management System and HACCP system
Week - 10	HACCP Applications in food service systems
Week - 11	Other quality systems in Food service systems
Week - 12	TS EN ISO 22000 Food Safety Management System
Week - 13	New Approaches in Food Safety
Week - 14	FSSC 22000 Food Safety System