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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Health Sciences
  2. Department of Nutrition and Dietetics
  3. Course Structure Diagram with Credits
  4. Quality Management Systems in Food Service Systems
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
BDY332 - Quality Management Systems in Food Service Systems VI. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ SEREN OĞUZ
Mode of Delivery This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources Arıkbay C, Gıda sektöründe Kalite Yönetim sistemleri ve HACCP, Ankara, 2004. Erkmen O (Editör), Gıda Mikrobiyolojisi, Efil yayınevi. TS EN ISO 9001, Kalite yönetim sistemleri - Şartlar, (TSE Standardı) TS 13001, Tehlike analizi ve kritik kontrol noktalarına (haccp) göre gıda güvenliği yönetimi-Gıda üreten kuruluşlar ve tedarikçiler için yönetim sistemine ilişkin kurallar (TSE Standardı) TS EN ISO 22000, Gıda güvenliği yönetim sistemleri
Work Placement Not applicable.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
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

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
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