Information Package / Course Catalogue
Mass Consumption Locations and Food Security
Course Code: ADY111
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

At the end of this course, It is aimed to gain the ability to observe whether food security is indeed provided in mass consumption areas, to learn the factors affecting food safety in collective consumption areas and to learn the measures to be taken.

Course Content

In mass consumption areas; General rules of hygiene, use of foodstuffs, acceptance of foodstuffs, storage, preparation of foodstuffs, use of special product groups, monitoring of control points and evaluation of system, emphasis of verification process

Name of Lecturer(s)
Learning Outcomes
1.Comprehension of the importance of food safety in mass consumption areas
2.Learning how to provide food safety in mass consumption areas
3.Having information about the problems that the lack of Food Safety Management can cause in the community habitats
4.Having information about food hazards and preventive measures in mass consumption areas.
5.Learning systematic approach to establishing a food safety system in public consumption areas
Recommended or Required Reading
2.Ministry of Food, Agriculture and Hygiene for Community Consumption and Good Practice Guide
3.TS EN ISO 22000 Food Safety Management System Standard
Weekly Detailed Course Contents
Week 1 - Theoretical
General hygiene rules in mass consumption places
Week 2 - Theoretical
Use of foodstuffs in mass consumption areas
Week 3 - Theoretical
Acceptance of food stuffs
Week 4 - Theoretical
Conservation of foodstuffs
Week 5 - Theoretical
Preparation of foodstuffs
Week 6 - Theoretical
Special product groups in foods
Week 7 - Theoretical
Use of special product groups
Week 8 - Intermediate Exam
Midterm
Week 9 - Theoretical
Implementation of HACCP principles in mass consumption areas
Week 10 - Theoretical
Competence / training of employees in mass consumption areas
Week 11 - Theoretical
Documentation
Week 12 - Theoretical
Case Study
Week 13 - Theoretical
Case Study
Week 14 - Theoretical
An overview
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140342
Reading141014
Midterm Examination1516
Final Examination112113
TOTAL WORKLOAD (hours)75
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
PÇ-15
OÇ-1
4
1
2
3
2
2
1
2
1
1
2
2
2
2
2
OÇ-2
4
1
2
3
2
2
1
2
1
1
2
2
2
2
2
OÇ-3
4
1
2
3
3
2
1
2
1
1
2
2
2
2
2
OÇ-4
4
1
2
3
3
2
1
2
1
1
2
2
2
2
2
OÇ-5
4
1
2
3
3
2
1
2
1
1
2
2
2
2
2
Adnan Menderes University - Information Package / Course Catalogue
2026