Vocatıonal School
Food Technology
Course Information
| FOOD LEGISLATION AND QUALITY MANAGEMENT | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| GTE213 | Fall | 2 | 0 | 2 | 3 |
| Prerequisites and co-requisites | None |
|---|---|
| Language of instruction | Turkish |
| Type | Required |
| Level of Course | Associate |
| Lecturer | Prof. Dr. Yüksel ÖZDEMİR |
| Mode of Delivery | Face to Face |
| Suggested Subject | None |
| Professional practise ( internship ) | None |
| Objectives of the Course | Aams to learn necessary information about food control and legislation. |
| Contents of the Course | Control of food in the world and in Turkey (responsible institutions and practices). Laws and regulations related to food control, food declarations, characteristics of food additives and their use in food, legal regulations on food additives legal regulations on food pollution |
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 | Learn the 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 Control and Legislation | Lecture, discussion, presentation |
| 2 | Quality Concept | Lecture, discussion, presentation |
| 3 | Quality Items of Foods | Lecture, discussion, presentation |
| 4 | Codex Alimentarius in Turkey | Lecture, discussion, presentation |
| 5 | Food Control | Lecture, discussion, presentation |
| 6 | Food Standards | Lecture, discussion, presentation |
| 7 | Control Criteria | Lecture, discussion, presentation |
| 8 | Mid-term Exam | |
| 9 | Hazard Analysis | Lecture, discussion, presentation |
| 10 | Critical Control Points (HACCP) | Lecture, discussion, presentation |
| 11 | HACCP Applications in the Production of Some Foods | Lecture, discussion, presentation |
| 12 | Contaminants in Foods in terms of Food Legislation | Lecture, discussion, presentation |
| 13 | Legal regulations in Turkey | Lecture, discussion, presentation |
| 14 | Food Control Organizations | Lecture, discussion, presentation |
| 15 | Protection of Consumer Health | Lecture, discussion, presentation |
| 16 | Final Exam |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | Official Gazettes published by legal regulations, Codex Alimentarius |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | Learn the methods of food safety. | 9͵11͵14͵15 | 1͵2 |
| 2 | Acquire factors that disturb food safety | 9͵11͵14͵15 | 1͵2 |
| 3 | Learn the legal regulations and practices about foods | 9͵11͵14͵15 | 1͵2 |
| 4 | Learn the importance of food control and its legislation | 9͵11͵14͵15 | 1͵2 |
| 5 | Learn the definition and properties of food control and legislation. | 9͵11͵14͵15 | 1͵2 |
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) | 14 | 4 | 56 |
| 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 |
| 94 | ||||