The aim of this course is to provide students with fundamental knowledge of food legislation, to help them understand the legal framework necessary for compliant food production, and to equip them with essential competencies in quality management systems applied in the food industry.

This course covers the Turkish Food Codex and relevant food legislation, including regulations on food additives, labeling, packaging, traceability, and hygiene requirements. Additionally, it focuses on the implementation and principles of widely used quality management systems in the food industry such as ISO 9001, ISO 22000, and HACCP.