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| Course Description |
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| Course Name |
: |
Food Legislation |
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| Course Code |
: |
GM-481 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
4 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Prof.Dr. TURGUT CABAROĞLU
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| Learning Outcomes of the Course |
: |
Has knowledge of National and international food legislation, executive management, supervision, minimum technical and hygienic conditions, food ombudsman and food codex.
Knows the requirements of executive management, can report the indicate deficiencies in the workplace and make evaluations within the scope of the legislation.
Knows the requirements of the food inspection, can use the inspection forms and make evaluations .
Gains the ability to fulfill the requirements of such legislation when the food establishment is in the making and once installed.
Has enough awareness about legal requirements in the quality and safety of food production within the framework of legislation.
Shows respect to ethical values and has lifelong learning awareness
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To give student knowledge about basic principal of food legislation, national food legislation, important regulations, and minimum technical and hygienic properties that food establishments are supposed to have, executive management, Turkish Food Codex and related communiqués and international food legislation - the Codex Alimentarius Commission. Besides, to enable the students to gain the ability to access the information from internet and other sources about food legislations. |
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| Course Contents |
: |
Basic principal of food legislation, national food legislation, regulations, and minimum technical and hygienic properties that food establishments should have, management, Turkish Food Codex and related communiqués and international food legislation - the Codex Alimentarius Commission. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Lecture hall of Food Engineering Department |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
The basic principles of food legislation |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
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2 |
The legal basis of food legislation and food law |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
|
3 |
National food legislation, History |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
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4 |
Food Act - ( No. 5996 Veterinary Services , Plant Health, Food and Feed Law ) |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
|
5 |
Penal Provisions , Food and Related Sanctions and Collections |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
|
6 |
Main Regulations - Food Establishments Regulation on Registration and Approval Procedures |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
|
7 |
Food Hygiene Regulations - General Rules |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
|
8 |
Mid term exam |
to prepare for the exam using lecture notes and presentations |
Written exam |
|
9 |
Official Control Regulations , Export, Import |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
|
10 |
Technical visit : MARA Adana Provincial Directorate of Agriculture . Check Control Branch and the Provincial Lab. Directorate |
Preliminary recognition on Web site |
Presentation, discussion and technical review |
|
11 |
Turkish Food Codex Regulation - (H Food Codex ) Packaging & Aroma Transmitters |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
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12 |
Food Additives Regulation |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
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13 |
Gıda Etiketleme Yönetmeliği |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
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14 |
Contaminants Regulation Product Papers
( Vertical Food Codex ) |
Course notes |
Lecture, discussion, standard classroom technologies , computer, projector |
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15 |
International Food Law -CAC ( Codex Alimentarius Commission) |
Course notes |
Lecture, discussion, feartures standard classrooms , computer, projector |
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16/17 |
Final Exam |
to prepare for the exam from lecture notes and presentations |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Cabaroğlu T. 2012. Gıda Mevzuatı (Temel ders notu);
www.gkgm.gov.tr, 2009. Ulusal gıda mevzuatı, kanun ve yönetmelikler;
www.gkgm.gov.tr: 2009. Türk gıda kodeksi Yönetmelikleri;
www.codexalimentarius.net: Uluslararsı gıda mevzuatı.
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
2 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
4 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
2 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
3 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
5 |
|
5 |
Researches and analyzes complex systems using scientific methods |
2 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
4 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
3 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
3 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
4 |
|
10 |
Complies with teamwork |
3 |
|
11 |
Analytically and critically evaluates the learned information. |
4 |
|
12 |
Knows the necessity of lifelong learning. |
4 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
4 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
0 |
|
15 |
is respectful of professional ethics |
5 |
|
16 |
Has ability to plan, implement and develop a food process |
1 |
|
17 |
Knows the legislation and management systems related to foods |
5 |
|
18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
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Homeworks, Projects, Others |
2 |
5 |
10 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
8 |
8 |
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Final Exam |
1 |
10 |
10 |
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Total Workload: | 84 |
| Total Workload / 25 (h): | 3.36 |
| ECTS Credit: | 3 |
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