FOOD CONTROL AND LEGISLATION

Course Description

his course is designed to explain the basic concepts of food control and legislation. the course also includes; Food regulations and practices, legal regulations on food safety and its effects on health, structure of Turkish food legislation,implementation of food legislation, additives in food legislation, food hygiene, control traces, packaging, taking sample samples, analysis methods, Students who take this course will be able to comprehend and explain the importance of food control and legislation, legal regulations and practices related to food, factors that impair food safety.

FOOD CONTROL AND LEGISLATION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 1. Comprehend the significance of food quality control and legislation,
2. 02 2. Learn agencies and their applications that are ensuring food control in Turkey and the World
3. 03 3. Learn European Union food safety management systems,
4. 04 4. Learn legal regulations and applications related with food,
5. 05 5. Learn food additives and legislation,
6. 06 6. Comprehend factors corrupting the food safety,
7. 07 7. Learn Food safety related legislations

Course Syllabus

Reference Books & Course Materials

1. 01 1.Anon.Kodeks Alimentaryus Komisyonu, www.codexalimentarius.net
2. 02 2.Anon.Gıda ve Tarım ve Hayvancılık Bakanlığı,Türk Gıda Kodeksi http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks_liste.html
3. 03 3.Preedy VR., Watson RR. (2005). Revıews In Food and Nutrıtıon Toxıcıty (Edited by) Volume 3, CRC press.
4. 04 4.Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press.

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, Turkey and TRNC 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