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| BTM4028 | Seafood Safety and HACCP | 1+1+0 | ECTS:4 | | Year / Semester | Spring Semester | | Level of Course | First Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face, Lab work | | Contact Hours | 14 weeks - 1 hour of lectures and 1 hour of practicals per week | | Lecturer | Prof. Dr. Sevim KÖSE | | Co-Lecturer | Dr. Bekir TUFAN | | Language of instruction | Turkish | | 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 Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | analyze risks and food safety issues relating to seafood processing techniques | 1,4 | | | LO - 2 : | identify the health risk relating to seafoods | 1,4 | | | LO - 3 : | can prepare HACCP plan at seafood processing plants | 1,4 | | | LO - 4 : | can apply an HACCP plan at seafood processing plants | 1,4 | | | LO - 5 : | supervise seafood companies on the preparation of HACCP and seafood safety issues | 1,4 | | | 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 | | |
| 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.
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Importance of seafood safety in seafood processing industry. Hazards and health risk in HACCP system. | | | Week 2 | Description of hazards in seafood industry: Microbiological safety hazards indetified in seafoods. | | | Week 3 | Microbiological safety hazards indetified in seafoods. Continue... | | | Week 4 | Physical hazards and algea toxins identified in seafoods | | | Week 5 | Chemical hazards identified in seafoods. | | | Week 6 | Chemical hazards identified in seafoods. Continue... | | | Week 7 | Benefits of HACCP analysis in seafood industry. | | | Week 8 | Principles of HACCP. | | | Week 9 | Midterm exam | | | Week 10 | Hygiene and sanitation as a prerequisite for HACCP system. Steps in HACCP applications. | | | Week 11 | Implementation of the HACCP program by the fresh seafood industry. | | | Week 12 | Implementation of the HACCP program by the processed seafood industry. | | | Week 13 | Relationship of the HACCP system to total Quality Management (TQM). HACCP system and risk analysis. | | | Week 14 | HACCP-TQM for retail and seafood service operations. Relationships between QHACCP program and the consumer. | | | Week 15 | Organization and management of HACCP programs. Relationship of the HACCP system to total Quality Management.National and international regulations for seafood inspections.
| | | Week 16 | Final exam | | | |
| 1 | Köse, S. 2015; Basılmamış ders notları. Trabzon | | | 2 | Paster, T. 2006; The HACCP Food Safety , Training Manual. Wiley. | | | 3 | Martins, 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. | | | |
| 1 | Mortimore, 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. | | | 2 | Pearson, A.M., Dutson, T.R. 1995; HACCP in meat, poultry, and fish processing, Blackie Academic. | | | 3 | Ismail Yüksel Genç, Eduardo Esteves, Abdullah Diler. 2016; Handbook of Seafood: Quality and Safety Maintenance and Applications. Nova Science Pub Inc. | | | 4 | bieta Graz | | | 5 | yna Daczkowska-Kozon; Bonnie Pan, 2011; Environmental effects on seafood availability, safety, and quality, CRC press. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 15.04.2024 | 2 | 50 | | End-of-term exam | 16 | 16.06.2025 | 2 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | 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 | 5 | 2 | 10 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 91 |
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