COURSE UNIT TITLE

: FOOD SAFETY MANAGEMENT SYSTEMS AND FOOD LEGISLATION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3012 FOOD SAFETY MANAGEMENT SYSTEMS AND FOOD LEGISLATION COMPULSORY 2 0 0 2

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy and Culinary Arts

Course Objective

Food poisoning and rules to prevent them in the time it takes to provide the service to the purchase of food hygiene and to teach the principles

Learning Outcomes of the Course Unit

1   Learning the Turkish Legislation
2   To have information about the International Standards
3   Food Legislation and the reasons are, be knowledgeable about the basic principles of food legislation and Codex Food Products
4   Food Packaging and Labeling Regulations grasp
5   Hazard analysis and critical control points system: implementation, monitoring, to have information about the documentation hazard analysis and critical control points system: implementation, monitoring, to have information about the documentation

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Importance of Food Control
2 Quality Concept and Quality Elements in Food
3 Laws, Regulations, Notifications and Guidelines on General Information
4 Turkish Food Codex
5 5996 No. of Veterinary Services, Plant Health, Food and Feed Law
6 5996 No. of Veterinary Services, Plant Health, Food and Feed Law
7 Turkish Food Codex Microbiological Criteria
8 Turkish Food Codex Microbiological Criteria
9 Some Study of Food Labels
10 Food Hygiene Regulations
11 Food Standards and Control Criteria
12 ISO 22000 Food Safety Management System

Recomended or Required Reading

Dr. Teslime Mahmutoğlu, Gıda Endüstrisinde `Güvenli Gıda Üretmek, ODTÜ Yayıncılık, 2007
Mustafa ÖZEN, Gıda HUKUKU, ISBN 9786051466521, Adalet yayıncılık, 2015 (pandora.com.tr)
Süleyman ERDOĞAN, GIDA GÜVENLIĞI, ISBN 9786051510736, Hayat yayıncılık, 2014

Planned Learning Activities and Teaching Methods

Lecture Format, Discussion, Problem Solving and Question-Answer

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

Turkish

Course Policies and Rules

Faculty of Tourism Teaching and Examination Application Principles

Contact Details for the Lecturer(s)

gozde.turkoz@deu.edu.tr

Office Hours

Wednesday 13:00-15:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 5 5
Preparation for final exam 1 10 10
Preparing assignments 1 3 3
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 62

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.355
LO.45
LO.555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS