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Course Information
Course Unit Title : Assassment and Management of Seafood Safety and Quality
Course Unit Code : 01SAI5162
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : To have information about the quality of fishery products
To have information about the safety of fishery products
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Developments in food safety and quality systems, identification of hazards in seafood, characterization of hazards in seafood, international regulatory framework for fish safety and quality, prerequisites to HACCP, the HACCP system, considerations in the application of the HACCP principles to seafood production, monitoring programmes, examples of FSOs for bacteria or toxins in seafood products, use of criteria, predictive microbiology, traceability.
Languages of Instruction : Turkish-English
Course Goals : To provide asssessment of seafood safety and quality
To provide understanding of management of seafood safety and quality
Course Aims : To learn how to determine the quality and safety of seafood
To understand the importance of seafood quality and safety management

WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources :
Material Sharing
Documents :
Assignments : 1
Exams : 1 mid-term exam
1 final exam
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 3 42  
Homeworks :
1 15 15  
Presentation :
1 8 8  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
166  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Developments in food safety and quality systems
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
2 Aspects of seafood risk assessment; identification of hazards in seafood
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
3 Characterization of hazards in seafood
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
4 International regulatory framework for fish safety and quality
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
5 Prerequisites to HACCP; Operational conditions including GHP
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
6 The HACCP system
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
7 Considerations in the application of the HACCP principles to seafood production
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
8 Application of HACCP principles in the management of other quality aspects
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
9 Monitoring programmes
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
10 Examples of FSOs for bacteria od toxins in seafood products
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
11 Use of criteria
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
12 Predictive microbiology
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
13 Traceability
  Study Materials: Assessment and management of seafood safety and quality. H.H. Huss, L. Ababouch, L. Gram, FAO Fisheries technical paper 444, Rome,2004, 230 p.
14 General assessment