| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food Legislation | GID4115 | Turkish | Compulsory | 4. Semester | 2 + 0 | 2.0 | 3.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Face to face |
| Course Coordinator | Öğr. Gör. Dr. Nihal DURMUŞ |
| Instructor(s) | |
| Goals | To inform students about the legal requirements for food and beverage and the environments in which food is produced, processed, preserved, sold and consumed. |
| Course Content | Turkish Food Codex and Product Notifications, regulations related to food establishments, regulations related to restaurant and kitchen management, regulations related to equipments, regulations related to hygiene and food safety, regulations related to water, regulations related to waste disposal. |
| # | Öğrenme Kazanımı |
| 1 | To be able to comprehend the definition and importance of the legislation, the law, decree laws, regulations, regulations and communiqués and the principles for the preparation of their drafts. |
| 2 | To have sufficient knowledge about valid food laws and regulations, to learn about Turkish Food Codex Regulations and Communiqués and TSE standards, to learn about Kodeks Alimentarius, to learn how to reach all laws and materials that come into contact with food and foods. |
| 3 | To increase the knowledge about quality and importance of quality, to understand the principles of total quality management and quality management principles |
| 4 | Information about the Hazard Analysis in Critical Control Points (HACCP) System and ISO 22000 System |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | BASIC CONCEPTS ABOUT LEGAL LEGISLATION, TERMINOLOGY | Research, Preparation, After Class Study, Other Activities |
| 2. Week | VETERINARY SERVICES NO 5996, PLANT HEALTH, FOOD AND FEED LAW | |
| 3. Week | TURKISH FOOD CODEX REGULATION | |
| 4. Week | Food Safety in Turkey and EU | |
| 5. Week | Concepts about quality and quality control | |
| 6. Week | Quality management systems | |
| 7. Week | Food hygiene regulation | |
| 8. Week | MIDTERM EXAMS | |
| 9. Week | Principles of HACCP system | |
| 10. Week | Integrated management systems | |
| 11. Week | Turkish Food Codex Regulation on Labelling | |
| 12. Week | Turkish Food Codex Regulation on Labelling | |
| 13. Week | Turkish Food Codex Regulation on Food Additives | |
| 14. Week | General information on Food Legislation |
| Program Requirements | DK1 | DK2 | DK3 | DK4 |
|---|
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
| Other Activities | 5 | 1 | 5 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 77 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 3.0 | ||
