MASS NUTRITION SYSTEMS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BDY503	MASS NUTRITION SYSTEMS	1	3	3	6

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the general characteristics of the institutions that provide bulk nutrition services.
Explain the principles of food planning and tariff standardization.
Classify quality management systems.
Explain the importance of quality management systems.
Explain the ISO 9000: 2000 Quality Management System.
Explain the importance of HACCP system in terms of food safety.
Explain the principles of establishment of HACCP system in Collective Nutrition Systems
Explains the importance of TS EN ISO 22000 and FSSC 22000 Food Safety Management System in terms of collective nutrition systems.
Uses appropriate technologies to adapt food safety management systems to collective nutrition systems.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)