Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD SAFETY MANAGEMENT SYSTEMS 802900715030 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals The aim of the lesson is to explain the importance and implementation of food legislation and control in the sustainability of food safety.
Course Content Introduction to food control and regulation, the concept of quality, quality items of food, food codex in Turkey, food control, food standards, control criteria, hazard analysis, critical control points (HACCP), contaminants in foods in terms of food legislation, regulations in Turkey, food control organizations, protection of consumer health.
Learning Outcomes 1) They gain knowledge about The adoption of a food safety management system (FSMS).
2) They gain knowledge about process approach the Plan-Do-Check-Act (PDCA)
3) They gain knowledge about hazard analysis and critical control point (HACCP) principles.
4) They gain knowledge about Organisational plan and control, Risk-based thinking.
5) They gain knowledge about Organizational risk management.
6) They gain knowledge about Hazard analysis — Operational processes.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Food Control And Its Importance Lecture

 Homework
2. Week Food Codex in Turkey Lecture

 Presentation (Including Preparation Time)
3. Week Food Legislation and Food Codex in Our Country Case Study

 Project (Including Preparation and presentation Time)
4. Week History and General Situation Lecture

 Homework
5. Week Food Law and Its Scope in Our Country and What Law No. 5996 Brought Lecture

 Homework
6. Week Some Definitions in Law No. 5996 Lecture

 Presentation (Including Preparation Time)
7. Week Food and Feed Safety, Responsibilities, Food Codex, Labeling and Traceability, Presentation and Advertising, Protection of Consumer Rights in Law No. 5996 Problem Solving

 Project (Including Preparation and presentation Time)
8. Week Food and Feed Safety Requirements Lecture

 Homework
9. Week Food Codex Lecture

 Presentation (Including Preparation Time)
10. Week Food and Feed Traceability and Labeling, Presentation and Advertising and Protection of Consumer Rights Lecture

 Report (Including Preparation and presentation Time)
11. Week Rapid Warning System, Emergency Situations, Crisis Management, Risk Analysis, Public Disclosure and Precautionary Measures Case Study

 Project (Including Preparation and presentation Time)
12. Week Risk Analysis, Public Awareness and Precautionary Actions Problem Solving

 Project (Including Preparation and presentation Time)
13. Week Hygiene Principles, Good Practice Guidelines, Registration and Approval of Businesses Case Study

 Project (Including Preparation and presentation Time)
14. Week Registration and Approval of Businesses; Official Controls, Right of Objection, Official Certificates, Live Animals and Products with Unsuitable Official Control Results and Laboratories Lecture

 Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)

Sources Used in This Course
Recommended Sources
Başaran, B. (2016). ISO 22000 gıda güvenliği yönetim sistemi. Journal of Food and Health Science, 2(1), 9-26.
Çeltek, G. (2004). Avrupa Birliği'nde Gıda Güvenliği. Gıda Mühendisliği Dergisi, 18(2004), 17-24.
Erdoğan, S. (2014). Bir İnsan Hakları Sorunu Olarak Gıda Güvenliği. Hayat Yayın Gurubu. Alioğlu Matbaacılık, İstanbul.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3DK4DK5DK6
PY15200000
PY25002000
PY35000200
PY45000000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 14 4
Homework 4 2
Presentation (Including Preparation Time) 6 4
Project (Including Preparation and presentation Time) 5 4
Report (Including Preparation and presentation Time) 1 2
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 1 2
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 4 3
Midterm Exam 1 2
Time to prepare for Midterm Exam 7 2
Final Exam 1 2
Time to prepare for Final Exam 14 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload