Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 2 T+P+L: 2+0+0 Compulsory
Coordinator: Prof. Dr. Jale ÇATAK
Course Objective
This course aims to teach students about food legislation in Turkey, compare it with international regulations and food codes such as the Codex Alimentarius, understand European Union food legislation, organic foods and agricultural products, genetically modified foods, health claims, nutrition guidelines, and examine all topics within the framework of food safety.
Course Content
This course covers the importance of food control and legislation, legal regulations and practices related to foods, and factors that compromise food safety.
Required Resources
Turkish Food Codex
Course Learning Outcomes
- Explains knowledge and skills regarding legal regulations and sanctions related to food.
- Explains knowledge and skills regarding factors that compromise food safety.
- Develops knowledge and skills regarding food additives and pesticides.
- Explains knowledge and skills regarding metallic contaminants, plastic monomers, and detergents in foods.
- Discusses the basic principles of food preservation methods.
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerDiscussionGroup StudyBrain StormingSelf study
Assessment & Evaluation
Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / ThesisTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 2 | 28 |
| Out of Class Study Period | 15 | 1 | 15 |
| Midterm | 1 | 3 | 3 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 4 | 4 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to Food Control and Legislation | Turkish Food Codex |
| 2 | Historical Development of Food Control Practices in Turkey Food Legislation, Regulations, Laws, Rules, Regulations, and Standards definition of the concept Communiqué | Turkish Food Codex |
| 3 | Food Law No. 5179 | Turkish Food Codex |
| 4 | Regulation on the Establishment, Duties, Authorities and Responsibilities of the Control Laboratories and the Determination of the Working Procedures and Principles | Turkish Food Codex |
| 5 | Turkish Food Codex Regulation, Turkish Food Codex Communiqués | Turkish Food Codex |
| 6 | Food Irrigation Ordinance | Turkish Food Codex |
| 7 | 2002/58 - Communiqué on the Labeling of Food Substances for General Labeling and Nutrition2009 / 06 - Communiqué on Microbiological Criteria | Turkish Food Codex |
| 8 | Midterm Exam | Course Materials |
| 9 | 2008/26 - Communiqué on Maximum Limits of Contaminants in Foodstuffs 2009/62 - Communiqué on Maximum Residue Limits of Pesticides Permitted to be Detained in Foodstuffs | Turkish Food Codex |
| 10 | 2000/04 - Communiqué on Meat Products Communiqué 2006/29 - Communiqué on Raw Poultry Meat and Prepared Poultry Meat Mixtures2006 / 31 - Communiqué on Raw Red Meat and Prepared Red Meat Mixtures | Turkish Food Codex |
| 11 | 2000/6 - Raw Milk and Heat Treated Drinking Milk Communiqué 2007/54 - Egg and Egg Products Announcement2005 / 49 - Honey Communiqué | Turkish Food Codex |
| 12 | 2002/13 - Communiqué on Bread and Bread Variety Communiqué 2007/50 - Communiqué on Baby and Young Children's Supplementary Foods | Turkish Food Codex |
| 13 | 2002/34 - Special Nutrition Foods Communiqué 2001/42 - Special Medical Food Diet Foods Communiqué 2003/42 - Communiqué on Sportsman's Gives | Turkish Food Codex |
| 14 | ISO 22000, European Union Legislation Hazard Analysis and Critical Control Points (HACCP) Description and General Principles | ISO 22000 |
| 15 | ISO 22000, European Union Legislation Hazard Analysis and Critical Control Points (HACCP) Description and General Principles | ISO 22000 |
| 16 | Final Exam | Course Materials |