Information Package / Course Catalogue
Food Safety and Food Legislation
Course Code: ADY218
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

In this course, students will be aware of the national and international food legislation they are responsible for and ensuring food quality. At the end of this course, students will be able to understand the basic concepts of law, food law and food legislation, the requirements for food control and the organization of the food control system.

Course Content

Basic concepts of law, food law and food law; The requirements for the organization of food control and food control system, Modern food law, preparation of regulations and standards, food law in Turkey, regulations, communications and promotion of standards; Responsibilities of food producers and sellers; International food legislation (ISO, CAC, EU studies and directives, CE marking, US food legislation)

Name of Lecturer(s)
Learning Outcomes
1.Comprehension of regulations, statutes and directives in food law and food legislation
2.Understanding the requirements for food control and the requirements for the organization of the food control system
3.Understanding the requirements for the preparation of modern food law, regulation and standards
4.Food law in Turkey, regulations, and standards Understanding of papers
5.Understanding what the responsibilities of food producers and sellers are
6.Understanding of some studies in international food legislation (ISO, CAC, EU studies and directives, CE marking, US food legislation)
Recommended or Required Reading
1.Lebib Yalkın Yayınları "Legislation in Progress" TSE Standards EU Directives
Weekly Detailed Course Contents
Week 1 - Theoretical
Course content, reason, importance, rules and requirements
Week 2 - Theoretical
The basic concepts of law
Week 3 - Theoretical
Food law and food legislation
Week 4 - Theoretical
The requirement for food control and the organization of the food control system
Week 5 - Theoretical
The requirement for food control and the organization of the food control system
Week 6 - Theoretical
Preparing modern food law, regulations and standards
Week 7 - Theoretical
Food law in Turkey, regulations, communications and promotion of standards
Week 8 - Theoretical
Food law in Turkey, regulations, communications and promotion of standards (Midterm)
Week 9 - Theoretical
Food law in Turkey, regulations, communications and promotion of standards
Week 10 - Theoretical
Food law in Turkey, regulations, communications and promotion of standards
Week 11 - Theoretical
Food law in Turkey, regulations, communications and promotion of standards
Week 12 - Theoretical
Responsibilities of food producers and sellers
Week 13 - Theoretical
International food legislation (ISO, CAC, EU studies and directives, CE marking, US food legislation)
Week 14 - Theoretical
International food legislation (ISO, CAC, EU studies and directives, CE marking, US food legislation)
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination1819
Final Examination112113
TOTAL WORKLOAD (hours)50
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
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
OÇ-2
5
2
2
4
3
2
4
2
2
2
3
3
3
3
3
OÇ-3
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
OÇ-4
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
OÇ-5
5
2
2
4
3
2
4
2
2
2
5
3
3
3
3
OÇ-6
5
3
2
4
3
2
4
2
2
4
5
3
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026