FOOD CONTROL AND LEGISLATION

Course Description

In this course, basic concepts related to nutrition control and legislation are included. It is aimed to teach students about the legal regulations and practices related to foods, the factors that disturb food safety and the legal arrangements related to health effects. In addition, the structure of Turkish nutrition legislation, application of nutrition legislation, additives in nutrition legislation, food hygiene, control monitoring, packaging, sampling of samples, analysis methods are explained. It is ensured that the student has knowledge about the examination of the regulations and regulations in Turkish food legislation. The student who takes this course will be able to understand and explain the importance of food control and legislation, legal regulations and practices related to foods, and factors that disturb food safety.

FOOD CONTROL AND LEGISLATION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Food Safety and Food Quality: Laws and Regulations Curtis PA. Food Safety and Food Quality: Laws and Regulations. 2nd ed. Wiley-Blackwell; 2020.
2. 02 Food Regulation: Law, Science, Policy, and Practice Fortin ND. Food Regulation: Law, Science, Policy, and Practice. 2nd ed. Wiley; 2016.
3. 03 Codex Alimentarius Commission Food and Agriculture Organization (FAO), World Health Organization (WHO). Codex Alimentarius: International Food Standards. Rome: FAO/WHO; latest edition and updates.
4. 04 Republic of Türkiye Ministry of Agriculture and Forestry Republic of Türkiye Ministry of Agriculture and Forestry. Turkish Food Codex and Food Law Regulations. Ankara: Official Gazette and Ministry Publications; latest updates.

Learning Outcomes

1. L01 Explain the importance of quality control and legislation in foods SOLO 4
2. L02 Recognize organizations and practices responsible for food control in the world and in Turkey SOLO 2
3. L03 The European Union will recognize food safety management systems SOLO 2
4. L04 Examine the legal regulations and practices related to food SOLO 4
5. L05 Examine food additives and legal regulations SOLO 4
6. L06 Recognize the factors that impair food safety SOLO 2
7. L07 Examine the legal regulations on food pollution SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix