| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Food Safety Principles | VET113 | 1. Semester | 2 + 0 | 2.0 | 2.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | Face to face |
| Course Coordinator |
Lect. Atakan TEPE |
| Instructors |
Atakan TEPE |
| Assistants | |
| Goals | In the production and consumption of foods; To teach the causes, sources and prevention methods of physical, chemical and biological factors, contaminants that may be harmful to human health. |
| Course Content | Concerning food safety, terms, laws, food law, harmful effects on human health and protection methods from toxic / harmful substances or infections caused by food processing, after food process or unprocessed raw food. Topics such as food contaminants and spoilage factors, food-based health risks, food additives, food safety programs are covered. |
| Learning Outcomes |
- Understands the importance of food safety, knows the basic concepts. - Knows food-borne harmful and toxic substances, contamination routes, risks and causes of occurrence. - Knows foodborne pests, prevention methods and measures to be taken. - While producing a food item, he / she is aware of the risks to health and understands the potential risks. - Knows proper cleaning and sanitation rules and ways of contamination in a food business. - In Turkey and have knowledge about food safety system and the general principles applied in the world. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Introduction, the importance of food safety and food security in the world in Turkey | |
| 2. Week | Food safety laws, food law | |
| 3. Week | Food contaminants and spoilage agents | |
| 4. Week | Foodborne health risks 1 (risks from bacteria and mold) | |
| 5. Week | Foodborne health risks 2 (risks from bacteria, parasites, natural food contaminants and chemical contaminants) | |
| 6. Week | Food preservation techniques and product safety | |
| 7. Week | Basic preservation and processing techniques applied to food | |
| 8. Week | Mid-term | |
| 9. Week | Basic preservation and processing techniques applied to food | |
| 10. Week | Food additives | |
| 11. Week | Hygiene and sanitation in industrial food safety | |
| 12. Week | Quality assurance in foods, product and production control | |
| 13. Week | GMP, GHP food safety programs | |
| 14. Week | HACCP system and its development in the food industry |
| Anadolu University Open Education Faculty Publications |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | Measurement Method |
|---|---|---|---|---|---|---|---|---|
| PY1 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY2 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY3 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY5 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Course Hours | 14 | 2 | 28 |
| Preparation, After Class Study | 14 | 1 | 14 |
| Midterm 1 | 1 | 12.5 | 12.5 |
| Final | 1 | 22 | 22 |
| Total Workload | 76.5 | ||
| ECTS Credit of the Course | 2.0 | ||
