To explain the importance of food control and legislation, legal regulations regarding food, current legislation and factors that disrupt food safety.
Course Content
This course contains; Introduction to food control and legislation,Importance of food control,Food control and legislation of relating to law,Laws and regulations about food production, consumption and control.,Examining regulations,Turkısh Food Codex,Examining Turkısh Food Codex product report I,Examining Turkısh Food Codex product report II,Food product and selling in legislation,Legal arrangements in food production, processing and storage.,Food pollution and causes,Food packaging and principles of labelling,Cocoa and chocolate products communique, Coffee and coffee extracts communiqué ,Meat and meat products communique, Egg communiqué, Oil and olive oil communiqué .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Evaluates the legislation in terms of food safety.
9
C
Discusses legal regulations and practices regarding food.
10
C
Explains the regulations regarding the production and consumption of foods
16, 9
C
Interprets the legal regulations in the legislation.
1, 16
C
Evaluates the importance of food control and legislation.
Laws and regulations about food production, consumption and control.
5
Examining regulations
6
Turkısh Food Codex
7
Examining Turkısh Food Codex product report I
8
Examining Turkısh Food Codex product report II
9
Food product and selling in legislation
10
Legal arrangements in food production, processing and storage.
11
Food pollution and causes
12
Food packaging and principles of labelling
13
Cocoa and chocolate products communique, Coffee and coffee extracts communiqué
Reading the cocoa and chocolate products communiqué
14
Meat and meat products communique, Egg communiqué, Oil and olive oil communiqué
Reading the Meat and meat products communiqué, Egg communiqué, Fat and olive oil communiqué
Resources
Altuğ Onoğur, T., Elmacı, Y., Demirağ, K. Gıda Kalite Sağlama. Sidas yayıncılık, İzmir, 2011.
Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx)
Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
X
7
X
8
Considers cooking as a chemical reaction.
9
10
X
11
X
12
13
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
2
4
8
Term Project
3
3
9
Presentation of Project / Seminar
3
3
9
Quiz
0
0
0
Midterm Exam
1
4
4
General Exam
1
4
4
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
76
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
FOOD LEGISLATION
-
Fall Semester
3+0
3
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Prof.Dr. Ömer ÇETİN
Assistant(s)
Aim
To explain the importance of food control and legislation, legal regulations regarding food, current legislation and factors that disrupt food safety.
Course Content
This course contains; Introduction to food control and legislation,Importance of food control,Food control and legislation of relating to law,Laws and regulations about food production, consumption and control.,Examining regulations,Turkısh Food Codex,Examining Turkısh Food Codex product report I,Examining Turkısh Food Codex product report II,Food product and selling in legislation,Legal arrangements in food production, processing and storage.,Food pollution and causes,Food packaging and principles of labelling,Cocoa and chocolate products communique, Coffee and coffee extracts communiqué ,Meat and meat products communique, Egg communiqué, Oil and olive oil communiqué .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Evaluates the legislation in terms of food safety.
9
C
Discusses legal regulations and practices regarding food.
10
C
Explains the regulations regarding the production and consumption of foods
16, 9
C
Interprets the legal regulations in the legislation.
1, 16
C
Evaluates the importance of food control and legislation.
Laws and regulations about food production, consumption and control.
5
Examining regulations
6
Turkısh Food Codex
7
Examining Turkısh Food Codex product report I
8
Examining Turkısh Food Codex product report II
9
Food product and selling in legislation
10
Legal arrangements in food production, processing and storage.
11
Food pollution and causes
12
Food packaging and principles of labelling
13
Cocoa and chocolate products communique, Coffee and coffee extracts communiqué
Reading the cocoa and chocolate products communiqué
14
Meat and meat products communique, Egg communiqué, Oil and olive oil communiqué
Reading the Meat and meat products communiqué, Egg communiqué, Fat and olive oil communiqué
Resources
Altuğ Onoğur, T., Elmacı, Y., Demirağ, K. Gıda Kalite Sağlama. Sidas yayıncılık, İzmir, 2011.
Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx)
Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
