Information Package / Course Catalogue
Basic Principles of Food Safety
Course Code: ST210
Course Type: Non Departmental Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

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

Course Content

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.

Name of Lecturer(s)
Learning Outcomes
1.Explains the concept and importance of food safety.
2.Defines food-borne physical, chemical and biological hazards.
3.Analyzes risk factors affecting food safety.
4.Explains food safety management systems (HACCP, GMP, GHP).
5.Interprets national and international regulations on food safety.
Recommended or Required Reading
1.Food Safety and Quality Control Author: Ayhan Filik Publishing House: Detay Publishing
2.Food Safety: Theory and Practice Yazar: Paul L. Knechtges Yayınevi: Jones & Bartlett Learning
Weekly Detailed Course Contents
Week 1 - Theoretical
The concept of food safety and its historical development
Week 2 - Theoretical
Main factors affecting food safety
Week 3 - Theoretical
Physical, chemical and biological hazards
Week 4 - Theoretical
Foodborne diseases and transmission routes
Week 5 - Theoretical
Basic hygiene rules and practices
Week 6 - Theoretical
The concept of risk analysis in food safety
Week 7 - Theoretical
HACCP (Critical Control Point Analysis) system
Week 8 - Theoretical
GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practices)
Week 9 - Theoretical
Food safety traceability and registration system
Week 10 - Theoretical
Food labeling and consumer information
Week 11 - Theoretical
Food safety inspections and authorities
Week 12 - Theoretical
National legislation: Turkish Food Codex and regulations
Week 13 - Theoretical
International systems: Codex, EFSA, FDA
Week 14 - Theoretical
General review and case studies
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Individual Work141014
Midterm Examination1415
Final Examination1415
TOTAL WORKLOAD (hours)52
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
OÇ-1
3
2
2
2
1
2
1
2
1
2
3
OÇ-2
1
2
2
2
2
4
2
2
3
3
3
OÇ-3
3
2
4
4
2
2
1
2
1
2
2
OÇ-4
2
3
2
3
2
2
2
2
2
2
2
OÇ-5
2
3
5
5
4
2
2
2
2
2
Adnan Menderes University - Information Package / Course Catalogue
2026