| 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 |
Objectives and Contents |
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|---|---|
| Objectives: | 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. |
| Content: | 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. |