FOOD-RELATED LEGISLATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY445	FOOD-RELATED LEGISLATION	7	2	2	2

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. SEVİNÇ BABA
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge and attitudes related to food control, food legislation, and food safety.
Contents of the Course Unit:	Introduction to food control and food legislation, regulations and communiques under the Turkish Food Codex related to food hygiene, microbiological criteria, labeling, contaminants, food additives and supplements, regulations on animal and plant-based products, food irradiation, and legal frameworks for food production, processing, and storage.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Identifies the fundamental principles of food control and food legislation.
Explains the purpose of food safety.
Demonstrates the importance of quality control and legislation in foods with examples.
Follows the Turkish Food Codex and uses relevant criteria in daily practices.
Identifies food safety and explains the necessary precautions.
Discovers laws, regulations, and directives related to food control and safety in Türkiye.
Explains the health effects of food additives and chemical contaminants.
Demonstrates the risks during food production, processing, and storage stages and adheres to relevant legislation in these processes.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	Introduction to Food Control and Food Legislation	Lecture
2	Individual Study	Veterinary Services, Plant Health, Food and Feed Law (5996)	Lecture, Discussion, Question-Answer
3	Individual Study	Food Hygiene Regulation	Lecture, Discussion, Question-Answer
4	Individual Study	Turkish Food Codex: Microbiological Criteria Regulation	Lecture, Discussion, Question-Answer
5	Individual Study	Turkish Food Codex: Egg Communique	Lecture, Discussion, Question-Answer
6	Individual Study	Turkish Food Codex: Food Irradiation Regulation	Lecture, Discussion, Question-Answer
7	Individual Study	Turkish Food Codex: Food Labeling and Consumer Information Regulation	Lecture, Discussion, Question-Answer
8	Individual Study	Turkish Food Codex: Meat, Prepared Meat Mixtures, and Meat Products Communique	Lecture, Discussion, Question-Answer
9	Individual Study	Turkish Food Codex: Drinking Milk Communique	Lecture, Discussion, Question-Answer
10	-	MID-TERM EXAM	-
11	Individual Study	Turkish Food Codex: Fermented Milk Products Communique	Lecture, Discussion, Question-Answer
12	Individual Study	Turkish Food Codex: Contaminants Regulation	Lecture, Discussion, Question-Answer
13	Individual Study	Turkish Food Codex: Food Supplements Communique	Lecture, Discussion, Question-Answer
14	Individual Study	Turkish Food Codex: Food Additives Regulation	Lecture, Discussion, Question-Answer
15	Individual Study	Legal Regulations on the Production, Processing, and Storage of Foods	Lecture, Discussion, Question-Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Food and Agriculture Organization (FAO), & World Health Organization (WHO). (2018). Understanding Codex (5th ed.). FAO.
International, F. C. I. F. (2020). Food safety handbook : A practical guide for building a robust food safety management system. World Bank Publications.
King, H. (2013). Food safety management : Implementing a food safety program in a food retail business. Springer New York.
Wallace, C. A., Sperber, W. H., & Mortimore, S. E. (2018). Food safety for the 21st century : Managing haccp and food safety throughout the global supply chain. John Wiley & Sons, Incorporated
World Health Organization, & Food and Agriculture Organization. (n.d.). Codex Alimentarius: International food standards. https://www.fao.org/fao-who-codexalimentarius
Yiannas, F. (2008). Food safety culture : Creating a behavior-based food safety management system. Springer New York.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.				3
2	Define current knowledge and practices in Nutrition and Dietetics.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.					4
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.			2

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.			2
2	Communicate effective verbal and written interaction between individuals.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.						5
2	Respond to clients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	0

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	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	37	0	51