This course aims to provide undergraduate students in nutrition and dietetics with the theoretical foundations and practical applications of food safety and quality management systems in institutional food service settings (such as hospitals, schools, universities, industrial kitchens, and social service kitchens).

Quality and food safety management in institutional food service systems is of critical importance in commercial kitchens that serve large numbers of people. This course covers topics such as food safety culture, microbiological hazards, the seven principles of the HACCP system, prerequisite programs (PRPs), sanitation and hygiene management, cold chain control, the ISO 22000 standard, risk analysis, supplier control, internal audits, corrective and preventive actions, staff training, and legal regulations. The course content is based on legal frameworks such as European Union Regulation No. 852/2004 and the Turkish Food Codex, as well as evidence derived from international scientific literature.