Information Package
baskent.edu.tr

Pastry and Bakery

PEP156

FOOD LAW AND LEGISLATION

Course Code
PEP156
Semester
-
Theory+Practice
3 + 0
ECTS
4
Course TypeElective Course
Course LevelAssociate Degree
Year of Study-
Semester-
ECTS4
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Food legislation to learn the basics.
  2. Food editing to learn the basics.
  3. To learn how production permissions are recieved.
  4. To know food legislation and preparing the grounds.
  5. To have knowledge about Turkish food law.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course Description
Course Contents
WEEK TOPICS
1st Week The Importance of Food Control
2nd Week The Concept of Quality and Quality Elements of Foods
3rd Week General Information About Laws, Regulations, Communiques and Instructions
4th Week Turkish Food Codex Regulation
5th Week Veterinary Services, Plant Health, Food and Feed Law No. 5996
6th Week Turkish Food Codex Microbiological Criteria Regulation
7th Week Turkish Food Codex Labeling Regulation
8th Week Midterm Exam
9th Week Examining the Labels of Some Food Items
10th Week Food Hygiene Regulation
11th Week Food Standards and Control Criteria
12th Week Hazard Analysis and Definition of Critical Control Points (HACCP)
13th Week HACCP Applications in the Production of Some Foods
14th Week ISO 22000 Food Safety Management System
15th Week
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 20
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12