TÜRKÇE
ENGLISH
Information
| Code | G327 |
| Name | Food Legislation |
| Term | 2024-2025 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
Prof. Dr. TURGUT CABAROĞLU
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give student knowledge about basic principal of food legislation, national food legislation, important regulations, and minimum technical and hygienic properties that food establishments are supposed to have, executive management, Turkish Food Codex and international food legislation, theCodex Alimentarius Commission. Besides, to enable the students to gain the ability to access the information from internet and other sources about food legislations.
Course Content
Basic principal of food legislation, national food legislation, regulations, and minimum technical and hygienic properties that food establishments should have, professional ethics, management, Turkish Food Codex and international food legislation, the Codex Alimentarius Commission.
Course Precondition
none
Resources
Karabal, A. (2019). GIDA MEVZUATI VE GIDA GÜVENLİĞİ. International Journal of Social and Humanities Sciences, 3(1), 179-198.
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the basic concept of food legislation and food law |
| LO02 | Explains the purpose and scope of the Veterinary Services Plant Health Food and Feed Law No. 5996 |
| LO03 | Distinguishes the Registration and Approval Processes of Food Businesses |
| LO04 | The control officer understands the responsibilities of the engineer responsible for food production and professional ethical values. |
| LO05 | Lists the general rules of the Food Hygiene Regulation |
| LO06 | Lists food production and sales place inspection principles |
| LO07 | Turkish Food Codex Regulation explains the Horizontal Food Codex and basic regulations (packaging, additives, labeling, contaminants) |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | 5 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The basic principles of food legislation | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Food law basic, history of national food legislation | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | 5996 Veterinary Services, Plant Health, Food and Feed Law(Traceability/Risk analysis/Offical controls/Adminisrative sanctions) | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | 5996 Veterinary Services, Plant Health, Food and Feed Law(Food safety requirements/Business responsibilities) | Texbook | Öğretim Yöntemleri: Anlatım |
| 5 | Regulation on Food Hygiene | Texbook | Öğretim Yöntemleri: Anlatım |
| 6 | Food Establishments Regulation on Registration and Approval Procedures | Texbook | Öğretim Yöntemleri: Anlatım, Örnek Olay |
| 7 | Food control regulation/Food ethics/Professional ethics | Texbook | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 8 | Mid-Term Exam | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 9 | geographically indicated products and their control | Texbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Technicalvisit : Adana Provincial Directorate ofFood and Agriculture . Check Control Branch and the Food ControlLab | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Örnek Olay |
| 11 | Turkish Food Codex Regulation - (H Food Codex ) Packaging and Aroma Regualtions | Texbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Food Additives Regulation | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Food Labeling Regulation | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Grup Çalışması |
| 14 | Contaminants Regulation Product Papers( VerticalFood Codex ) | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | InternationalFood Law -CAC ( Codex Alimentarius Commission) | Texbook | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 16 | Term Exams | Texbook | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Texbook | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||