| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. GÖKHAN ŞALLI |
| Mode of Delivery |
This course will only face-to-face training. |
| Prerequisites |
|
| Courses Recomended |
|
| Recommended Reading List |
|
| Assessment methods and criteria |
1 midterm and 1 final exam |
| Work Placement |
Not applicable. |
| Catalog Content |
Definition and İmportance of Quality, Food Safety, Quality Systems and Consumer Expectations; ISO 9000:2000 Quality Management System; The İmportance of The HACCP System, its History, Aims and Main Definitions in The HACCP System; Food Safety Prerequisite Programs; HACCP System Preparation Steps; Basic Principles and Application of The HACCP System; Integrated Establishment of ISO 9000:2000 Quality Management System and HACCP System; TS EN ISO 22000 and FSSC 22000 Food Safety Management System; New Approaches in Food Safety. |
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