FOOD LEGISLATION

Course Description

It is aimed to transfer the concepts related to food control and, legal status and regulations related to food in our country, legal practices in the production, processing, storage and packaging of foods. Importance of food control in terms of consumer and public health, Food Law, Turkish Food Codex, regulations and communiqués, application principles of ISO 22000 and HACCP systems are taught. Information is given about the European Union legislation on food. food legislation; It is a set of rules that determine the minimum quality and hygiene criteria that foodstuffs should carry. In addition, food legislation provides positive contributions such as preventing unfair competition in the food sector, contributing to the development of the sector and ensuring the country's reputation.

FOOD LEGISLATION

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Gıda Hukuku, Mustafa Özen

Learning Outcomes

1. L01 The Student Will Be able to Explain the Basic Principles of Food Legislation SOLO 4
2. L02 Legal Regulations Regarding Food Safety Can Be Interpreted SOLO 4
3. L03 Will be able to evaluate food labeling and consumer rights legislation SOLO 3
4. L04 Will be able to understand and apply international standards in food legislation. SOLO 4
5. L05 Will be able to understand and evaluate the legal regulations in GMO and Food Legislation. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix