FOOD SAFETY AND FOOD LEGISLATION PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit	Lecturer ESRA NUR YAŞA
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to enable students to recognize the concept of food safety and the microbial, chemical and physical risks that may occur throughout the food chain; to provide knowledge about food legislation, food control systems, prerequisite programs and the HACCP system; and to enable students to evaluate this knowledge within the scope of food quality control and food safety practices.
Contents of the Course Unit:	This course covers an introduction to food safety; the farm-to-fork approach; microbial, chemical and physical contaminants in foods; the basic principles of food legislation; the Turkish Food Codex; food control and authorized institutions; prerequisite programs; food safety management systems; HACCP principles; risk analysis; and inspection practices.

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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Introduction to Food Safety	Narration, Discussion
2	Literature review, Individual research	The Concept of Food Safety and the Farm-to-Fork Approach	Narration, Discussion
3	Literature review, Individual research	Microbial Contaminants in Foods	Narration, Discussion
4	Literature review, Individual research	Chemical Contaminants in Foods	Narration, Discussion
5	Literature review, Individual research	Physical Contaminants in Foods	Narration, Discussion
6	Literature review, Individual research	Introduction to Food Legislation and the Historical Development of Food Legislation	Narration, Discussion
7	Literature review, Individual research	Food Legislation in Türkiye and the Turkish Food Codex	Narration, Discussion
8	Literature review, Individual research	Food Control and Food Control Systems	Narration, Discussion
9	Literature review, Individual research	Authorized Institutions and Responsibilities in Food Control	Narration, Discussion
10	-	MID-TERM EXAM	-
11	Literature review, Individual research	Prerequisite Programs (GAP, GMP, GHP, GLP)	Narration, Discussion
12	Literature review, Individual research	Food Safety Management Systems and ISO Standards	Narration, Discussion
13	Literature review, Individual research	HACCP System: Basic Principles	Narration, Discussion
14	Literature review, Individual research	HACCP Applications, Critical Control Points and Risk Analysis	Narration, Discussion
15	Literature review, Individual research	Food Legislation, Inspections and General Evaluation	Narration, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Öztetik, E. (Ed.). (2009). Gıda Mevzuatı ve Kalite Yönetimi. Anadolu University Press.
Artık, N., Şanlıer, N., & Ceyhun Sezgin, A. (2024). Gıda Güvenliği ve Gıda Mevzuatı. Detay Publishing.
Motarjemi, Y., & Lelieveld, H. (Eds.). (2014). Food safety management: A practical guide for the food industry. Academic Press.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5
2						4
3						4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1			1
2						4
3				2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1		0
2		0
3		0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1		0
2		0
3						4
4				2
5						4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1					3
2						4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1						4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	6	6
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	4	4
Short Exam	2	2	4
Preparation for the Short Exam	2	4	8
TOTAL	22	0	52