This course aims to teach students the basic concepts of food safety, foodborne hazards, preventive approaches and safe production principles.

The course “Fundamental Principles of Food Safety” covers the basic concepts and practices aimed at protecting consumer health at all stages of food production. In addition to systems such as foodborne hazards (biological, chemical and physical), hazard analyses, risk assessment processes, good hygiene practices (GHP) and good manufacturing practices (GMP), basic information on the HACCP (Hazard Analysis and Critical Control Points) system is also included in the scope of this course. It is aimed for students to gain awareness of national and international regulations, traceability, labeling and consumer rights in safe food production. This course aims to provide the necessary theoretical and practical background for the development of a food safety culture.