| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learns the definition and basic concepts of food law and regulations,
- Learns the conditions necessary for food control and the organization of the food control system,
- Learns the principle of effectiveness required in the preparation of modern food laws,regulations, and standards
- Learns concepts such as regulations, bylaws, etc., found in food law and food legislation,
- Learns what the responsibilities of food production businesses and retailers are.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None. |
|---|
| Course Description | The course aims to provide students with fundamental knowledge and concepts related to food law and regulations, introduce them to national and international food safety regulations, and teach them to understand the legal responsibilities involved in food production and sales processes, as well as to evaluate the operations of food businesses within the framework of relevant legislation. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Fundamental Concepts of Law, Basic Terms and Definitions in Food Legislation |
|
2nd Week |
Concepts (risk analysis, hazard analysis, HACCP documents, delegation of authority) |
|
3rd Week |
The development of modern food laws, regulations, and standards; organizational structure and competent authorities; job descriptions of these authorities; and areas where their responsibilities overlap and diverge. |
|
4th Week |
Food Law and Food Regulations, and the Role of Food Regulations in Food Safety |
|
5th Week |
General Overview of Turkish Food Regulations, their history, and an introduction to food laws, regulations, circulars, and standards in Turkey |
|
6th Week |
Food Contamination, Food Packaging, Labeling Principles, and Regulatory Oversight of Food Production and Sales Facilities |
|
7th Week |
Laws and Regulations Governing the Production, Consumption, and Inspection of Food; Introduction to Food Control and Food Legislation |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
Responsibilities of Food Producers and Sellers |
|
10th Week |
International Food Legislation and the European Union (EU) |
|
11th Week |
The Codex Alimentarius Commission (CAC) and the Turkish Food Codex |
|
12th Week |
The Importance of Food Control Today, Legal Aspects of Food Control, and Legislation |
|
13th Week |
Inspection of Food Production and Sales Facilities Under the Law |
|
14th Week |
Food Additives |
|
15th Week |
FINAL EXAM |
|
| Recommended or Required Reading | None. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Problem Solving
- Questions/Answers
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Quiz |
1 |
10 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
1 |
4 |
4 |
| Individual or group work |
14 |
2 |
28 |
| Preparation for Final exam |
1 |
10 |
10 |
| Course hours |
14 |
2 |
28 |
| Preparation for Midterm exam |
1 |
8 |
8 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
2 |
2 |
| Homework |
2 |
3 |
6 |
| Total Work Load | 87 |
| Total Work Load / 30 (h) | 2.9 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
