| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Explains the basic concepts of food legislation and the importance of legal regulations in the food sector.
- Compares and interprets the Turkish Food Codex and international food legislation.
- Learns the necessary legal procedures to ensure compliance with legislation in food production and inspection processes.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course covers national and international regulatory provisions related to food production and marketing. Students gain knowledge of food safety, labeling, import-export regulations, hygiene requirements, and legal responsibilities, enabling them to ensure legal compliance in the food industry with the necessary knowledge and skills. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to food legislation |
|
2nd Week |
The concept of quality and food quality elements |
|
3rd Week |
Definition and General Principles of Hazard Analysis and Critical Control Points (HACCP) |
|
4th Week |
Food safety and quality |
|
5th Week |
HACCP Applications in the Production of Some Foods |
|
6th Week |
Vertical legislation |
|
7th Week |
Horizontal legislation |
|
8th Week |
Midterm Exam |
|
9th Week |
Food standards |
|
10th Week |
Food inspection |
|
11th Week |
Food contaminants |
|
12th Week |
Food additives |
|
13th Week |
Food hygiene |
|
14th Week |
General repetition and presentations |
|
| Recommended or Required Reading | Resmi Gazete, Mevzuat.gov.tr
ARTIK N., Türk Gıda Mevzuatı ve Gıda Denetimi Ders Notları
BAŞOĞLU F., 2016 Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği, Dora Yayıncılık |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Other
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
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 |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
14 |
3 |
42 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
7 |
2 |
14 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
2 |
2 |
| Total Work Load | 144 |
| Total Work Load / 30 (h) | 4.8 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
