| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Safety | ZFD210 | Elective | Bachelor's degree | 2 | Spring | 3 |
Name of Lecturer(s)
Research Assistant Alptekin Mert YILMAZ
Learning Outcomes of the Course Unit
1) The history of food control in Turkey, 5996 describes the food laws.
2) Turkish Food Codex and its preparation and TGK open horizontal and vertical notices.
3) The food control regulation explains the food control application.
4) Describes the principle and control of HACCP implementation.
5) Explains adverse reactions in foods.
6) Describes issues related to the regulation of food control laboratories.
7) Explains the current and future contaminants in foods.
8) Explains food control system in the EU.
9) Explain the relationship between food safety and food contaminants.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||
| Learning Outcomes | ||||||||||||
| 1 | Low | Middle | Middle | Low | Middle | Low | Low | High | Middle | High | Middle | |
| 2 | Low | Middle | High | Low | Middle | Low | Low | High | Middle | High | Middle | |
| 3 | Low | Low | Middle | Low | Middle | Middle | Low | High | Middle | High | Middle | |
| 4 | Low | High | High | High | High | Middle | Low | Middle | Middle | High | Middle | |
| 5 | Low | Low | High | Low | High | Low | Low | Middle | Middle | Middle | Middle | |
| 6 | Low | Low | Middle | Middle | High | Middle | Low | Middle | Middle | Middle | Middle | |
| 7 | Low | Middle | High | Low | High | Low | Low | Middle | Middle | Middle | Middle | |
| 8 | Low | Low | High | Low | Low | Low | Low | High | High | Middle | Low | |
| 9 | Low | Low | High | Low | Low | Low | Low | High | High | Middle | Low | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
It contains food inspection, control services and food traceability, business responsibility, the right to appeal, the procedures and principles for food safety and food quality on food and materials in contact with food. In this context, the history of food control in Turkey, the law numbered 5996 and brought, the Turkish Food Codex, the regulation of food control and control system are located in the course content.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required