Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZGMS3122016959	FOOD REGULATIONS	Elective	3	6	4

Level of Course Unit

First Cycle

Objectives of the Course

To provide detailed information about the principles of food legislation, national and international food legislation, total quality management, quality assurance systems, food quality control

Name of Lecturer(s)

Prof. Dr. Zekai TARAKÇI

Learning Outcomes

1	Understanding of regulations, regulations and directives in food law and food legislation
2	To comprehend the necessary conditions in the preparation of modern food law, regulations and standards
3	Food law in Turkey, regulations, and standards Understanding of papers

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Introduction to food quality control and legislation, history, definitions, concepts of quality and and in food quality items, food codex and legislation making principles in Turkey and developed countries, contaminants in foods in terms of food legislation, food control organizations, their role in food safety, prepared according to different foods, directing, regulation, laws and scrutiny of the created codex

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to Food Quality Control and Legislation, Definitions, powers and responsibilities and history in food legislation
2	Turkish food legislation in the European Union process, the concept of quality and quality elements of foods
3	Food Codex and food control in Turkey, regulations and communiqués and development principles, the competent authorities
4	Control laboratories, personnel and criminal practices
5	Food Standards and control criteria, TSE overview, Codex Alimentarius Comission standards, product committees, product standards, application codes, guides and applications
6	Contaminants in food, microbial contaminants in terms of Food Legislation
7	Contaminants in foods in terms of Food Legislation, Chemical contaminants, Heavy metals
8	Arasınav ve değerlendirme
9	Contaminants, pesticides, veterinary medicines, transition from packaging materials, physical contaminants, radioactive contaminants in terms of Food Legislation
10	Contaminants, physical contaminants, radioactive contaminants in foods in terms of Food Legislation
11	Food Control Organizations, their role in food safety
12	European Union and USA food control organizations
13	Food control in Turkey, and organizational structure
14	Examination of regulations, regulations, laws and codexes of some foods
15	Examination of regulations, regulations, laws and codexes of some foods
16	Final sınavı

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Quiz	1	1	1
Attending Lectures	14	1	14
Discussion	14	2	28
Question-Answer	14	1	14
Field Work	5	3	15
Report Preparation	1	7	7
Self Study	1	5	5
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			106

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High