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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING

Course Catalog
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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING /
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BTM4028Seafood Safety and HACCP1+1+0ECTS:4
Year / SemesterSpring Semester
Level of CourseFirst Cycle
Status Elective
DepartmentDEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING
Prerequisites and co-requisitesNone
Mode of DeliveryFace to face, Lab work
Contact Hours14 weeks - 1 hour of lectures and 1 hour of practicals per week
LecturerProf. Dr. Sevim KÖSE
Co-LecturerDr. Bekir TUFAN
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
The aim of this course is to introduce food hazards and control methods of seafoods. In addition, this course aims to teach students the application of HACCP system applied in the prevention of these hazards in seafood processing.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : analyze risks and food safety issues relating to seafood processing techniques1,4
LO - 2 : identify the health risk relating to seafoods1,4
LO - 3 : can prepare HACCP plan at seafood processing plants1,4
LO - 4 : can apply an HACCP plan at seafood processing plants1,4
LO - 5 : supervise seafood companies on the preparation of HACCP and seafood safety issues1,4
LO - 6 : audit seafood processing plants relating to seafood safety issues on behalf of goverment 1,4
CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome

 
Contents of the Course
Importance of seafood safety in seafood processing industry. Microbiological, physical and chemical hazards indetified in seafoods. Benefits of HACCP analysis in seafood industry. Description of hazards in seafood industry: Principles of HACCP. Hygiene and sanitation as a prerequisite for HACCP system. Steps in HACCP applications. HACCP system and risk analysis. Implementation of the HACCP program by the fresh and processed seafood industry. Relationship of the HACCP system to total Quality Management (TQM). HACCP-TQM for retail and seafood service operations. Relationships between QHACCP program and the consumer. Organization and management of HACCP programs. National and international regulations for seafood inspections.
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Importance of seafood safety in seafood processing industry. Hazards and health risk in HACCP system.
 Week 2Description of hazards in seafood industry: Microbiological safety hazards indetified in seafoods.
 Week 3Microbiological safety hazards indetified in seafoods. Continue...
 Week 4Physical hazards and algea toxins identified in seafoods
 Week 5Chemical hazards identified in seafoods.
 Week 6Chemical hazards identified in seafoods. Continue...
 Week 7Benefits of HACCP analysis in seafood industry.
 Week 8Principles of HACCP.
 Week 9Midterm exam
 Week 10Hygiene and sanitation as a prerequisite for HACCP system. Steps in HACCP applications.
 Week 11Implementation of the HACCP program by the fresh seafood industry.
 Week 12Implementation of the HACCP program by the processed seafood industry.
 Week 13Relationship of the HACCP system to total Quality Management (TQM). HACCP system and risk analysis.
 Week 14HACCP-TQM for retail and seafood service operations. Relationships between QHACCP program and the consumer.
 Week 15Organization and management of HACCP programs. Relationship of the HACCP system to total Quality Management.National and international regulations for seafood inspections.
 Week 16Final exam
 
Textbook / Material
1Köse, S. 2015; Basılmamış ders notları. Trabzon
2Paster, T. 2006; The HACCP Food Safety , Training Manual. Wiley.
3Martins, Cristina; Soares, Nuno; Vicente, António A. 2016; Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation. John Wiley and Sons.
 
Recommended Reading
1Mortimore, S., Sperber, W.H., Wallace, C.A. 2018; Food Safety for the 21st Century: Managing Haccp and Food Safety Throughout the Global Supply Chain, Wiley.
2Pearson, A.M., Dutson, T.R. 1995; HACCP in meat, poultry, and fish processing, Blackie Academic.
3Ismail Yüksel Genç, Eduardo Esteves, Abdullah Diler. 2016; Handbook of Seafood: Quality and Safety Maintenance and Applications. Nova Science Pub Inc.
4bieta Graz
5yna Daczkowska-Kozon; Bonnie Pan, 2011; Environmental effects on seafood availability, safety, and quality, CRC press.
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 8 04/04/2018 2 30
Practice 14 16/05/2018 8 20
End-of-term exam 16 31/05/2018 2 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 14 2 28
Sınıf dışı çalışma 4 2 8
Arasınav için hazırlık 2 5 10
Arasınav 1 2 2
Uygulama 3 4 12
Ödev 2 3 6
Dönem sonu sınavı için hazırlık 3 2 6
Dönem sonu sınavı 1 2 2
Total work load74