Vocatıonal School
Cookıng

Course Information

FOOD LEGISLATION AND QUALITY MANAGEMENT
Code Semester Theoretical Practice National Credit ECTS Credit
Hour / Week
AŞÇ126 Spring 2 0 2

Prerequisites and co-requisites
Language of instruction Turkish
Type Required
Level of Course Associate
Lecturer Lect. Betül Yapıcı Nane
Mode of Delivery Face to Face
Suggested Subject
Professional practise ( internship ) None
Objectives of the Course Aims to learn necessary information about food legistion and quality management.
Contents of the Course Learn about Food Safety Concept, Turkish Food Legislation and Inspection, Food Quality Concept, National and International Food Standards and Control Criteria, Foodborne Diseases and Risks in Food Safety, Food Safety Management Systems.

Learning Outcomes of Course

# Learning Outcomes
1 Learn the methods of food safety.
2 Acquire factors that disturb food safety.
3 Learn the legal regulations and practices about foods.
4 Acquire importance of food control and its legislation.
5 Learn the definition and properties of food control and legislation.

Course Syllabus

# Subjects Teaching Methods and Technics
1 Introduction to Food Legislation and Quality Management Lecture, discussion, presentation
2 Codex Alimentarius, Food Security in the World, in Turkey and in EU Countries Lecture, discussion, presentation
3 Codex Alimentarius in Turkey and Food Control Lecture, discussion, presentation
4 National and International Food Standards and Control Criteria Lecture, discussion, presentation
5 Quality Concept and Quality Elements of Foods Lecture, discussion, presentation
6 Quality Concept and Quality Elements of Foods Lecture, discussion, presentation
7 Relationship between Foodstuffs and Microorganisms Lecture, discussion, presentation
8 Mid-term Exam Written examination
9 Food Safety Management Systems (ISO Quality Management System Standards) Lecture, discussion, presentation
10 Food Safety Management Systems (HACCP System) Lecture, discussion, presentation
11 HACCP Applications in the Production of Some Foods Lecture, discussion, presentation
12 Foodborne Diseases and Risks in Food Safety Lecture, discussion, presentation
13 Foodborne Diseases and Risks in Food Safety Lecture, discussion, presentation
14 Food Control Organizations and Their Role in Food Safety Lecture, discussion, presentation
15 An overview Lecture, discussion, presentation
16 Final Exam Written examination

Course Syllabus

# Material / Resources Information About Resources Reference / Recommended Resources
1 Gıda Güvenliği ve Gıda mevzuatı, Prof. Dr. Nevzat Artık, Prof. Dr. Nevin Şanlıer, Yrd. Doç. Dr. Aybuke Ceyhun Sezgin
2 Gıda İşletmelerinde HACCP Uygulamaları ve Denetimi, Prof. Dr. Artemis Karaali

Method of Assessment

# Weight Work Type Work Title
1 40% Mid-Term Exam Mid-Term Exam
2 36% Final Exam Final Exam
3 24% Final Project Final Project

Relationship between Learning Outcomes of Course and Program Outcomes

# Learning Outcomes Program Outcomes Method of Assessment
1 Learn the methods of food safety. 1͵2 1͵2
2 Acquire factors that disturb food safety. 1͵2 1͵2
3 Learn the legal regulations and practices about foods. 1͵2 1͵2
4 Acquire importance of food control and its legislation. 1͵2 1͵2
5 Learn the definition and properties of food control and legislation. 1͵2 1͵2
PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

# Type of Work Quantity Time (Hour) Work Load
1 Course Duration 14 2 28
2 Course Duration Except Class (Preliminary Study, Enhancement) 0 0 0
3 Presentation and Seminar Preparation 0 0 0
4 Web Research, Library and Archival Work 0 0 0
5 Document/Information Listing 0 0 0
6 Workshop 0 0 0
7 Preparation for Midterm Exam 1 4 4
8 Midterm Exam 1 1 1
9 Quiz 0 0 0
10 Homework 0 0 0
11 Midterm Project 0 0 0
12 Midterm Exercise 0 0 0
13 Final Project 0 0 0
14 Final Exercise 0 0 0
15 Preparation for Final Exam 1 4 4
16 Final Exam 1 1 1
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