Information Package / Course Catalogue
Food Control Principles and Food Safety Management Systems
Course Code: BD604
Course Type: Area 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

To inform students about quality system certificates (TS ISO EN 9001-2000, TS ISO 22000, TS ISO EN 14001, TS 18001) and Turkish Food Legislation.

Course Content

The definition and historical development of quality, quality system certificates (TS ISO EN 9001-2000, TS ISO 22000, TS ISO EN 14001, TS 18001), certification, the relationship between quality and efficiency, Law No. 5179 on the Production, Consumption and Control of Foodstuffs and related regulations, the Turkish Food Codex and its annexes (Product Communiqués), expert witness services and other professional laws.

Name of Lecturer(s)
Learning Outcomes
1.Increased knowledge about quality and its importance, ability to understand the fundamentals of total quality management and quality management principles.
2.Gaining knowledge about Hazard Analysis and Critical Control Points (HACCP) System (ISO 22000), TS ISO EN 9001, ISO 14001 Environmental Management System, and OHSAS 18001 Occupational Health and Safety Management System.
3.Gaining knowledge about accreditation issues both globally and in our country.
4.Understanding the definition and importance of legislation, including the definitions of laws, decrees, regulations, and circulars, and the principles for preparing their drafts.
5.Having sufficient knowledge of current food laws and regulations, being informed about the Turkish Food Codex Regulations and Communiqués and TSE standards, being informed about the Codex Alimentarius, and learning how to access all laws related to food and food contact materials and substances.
Recommended or Required Reading
1.Topal, 2001. Risk Management System in the Food Industry: HACCP and its Applications. Taç Ofset Matbaacılık, Topkapı/ISTANBUL
2.http://www.gkgm.gov.tr. Turkish Food Codex Regulation and some Communiqués, Laws No. 5996 and 5179, some regulations related to Laws No. 5179 and 5996.
Weekly Detailed Course Contents
Week 1 - Theoretical
Definitions of quality, Quality control, Quality assurance, Concepts of total quality management, Principles of quality management, Stages in quality improvement
Week 2 - Theoretical
Quality assurance systems, the benefits of a quality assurance system, the stages involved in establishing a quality assurance system, the Hazard Analysis and Critical Control Points (HACCP) system
Week 3 - Theoretical
Information on the implementation of the Hazard Analysis and Critical Control Points (HACCP) system
Week 4 - Theoretical
Examples of the adaptation of the HACCP system to certain sectors of the food industry
Week 5 - Theoretical
The definition of ISO, the ISO 9000 Standards, accreditation worldwide and in our country, the ISO 14001 Environmental Management System
Week 6 - Theoretical
OHSAS 18001 Occupational Health and Safety Management System; the definition and importance of legislation; definitions of laws, decrees having the force of law, statutes, regulations and circulars; and the principles governing the drafting of these documents
Week 7 - Theoretical
The Turkish Food Codex, information on the Codex Alimentarius, and an overview of the relevant regulations and the Turkish Food Codex. An analysis of the ‘Turkish Food Codex Regulation’ I
Week 8 - Theoretical
The Turkish Food Codex, information on the Codex Alimentarius, an overview of the relevant regulations and the Turkish Food Codex. Analysis of the ‘Turkish Food Codex Regulation’ (Mid-term Exam)
Week 9 - Theoretical
An examination of the “Law on Veterinary Services, Plant Health, Food and Feed” (Law No. 5996) and a comparison with Law No. 5179 I (assessment of the mid-term exam)
Week 10 - Theoretical
An Analysis of the “Law on Veterinary Services, Plant Health, Food and Feed” (Law No. 5996) and a Comparison with Law No. 5179 II
Week 11 - Theoretical
A Review of Certain Turkish Food Codex Regulations I
Week 12 - Theoretical
A Review of Certain Turkish Food Codex Regulations II
Week 13 - Theoretical
An examination of certain notifications from the Turkish Food Codex, and a comparison with the notifications of certain product standards issued by TSE II
Week 14 - Theoretical
An examination of certain notifications from the Turkish Food Codex, and a comparison with the notifications of certain product standards issued by TSE II
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%10
Quiz1%10
Midterm Examination1%20
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)