| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GKP160 | FOOD SAFETY AND FOOD LEGISLATION | 2 | 2 | 2 | 2 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| Explain the concept of food safety and the farm-to-fork approach. |
| Define microbial, chemical and physical contaminants in foods and their associated risks. |
| Explain the basic components of food legislation and the scope of the Turkish Food Codex. |
| Distinguish food control systems and the responsibilities of authorized institutions. |
| Compare prerequisite programs and food safety management systems. |
| Evaluate the basic principles of the HACCP system, Critical Control Points (CCPs), and risk analysis. |