Information Package / Course Catalogue
Quality Systems in Catering Services
Course Code: BDB425
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: 4
Objectives of the Course

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).

Course Content

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.

Name of Lecturer(s)
Learning Outcomes
1.In food service systems, they can identify food safety hazards (biological, chemical, physical), create flow charts, and determine critical control points (CCPs).
2.Can apply the seven principles of the HACCP system in a commercial kitchen setting, and can design and document prerequisite programs.
3.They can assess the requirements of the ISO 22000 Food Safety Management System, conduct internal audits, and use key performance indicators (KPIs) to measure the system’s effectiveness.
4.They can develop sanitation management plans, microbiological monitoring programs, and corrective action procedures for foodservice establishments.
5.Can explain national and international food safety regulations (EU Regulation 852/2004, Turkish Food Codex) and integrate them into organizational practices.
6.They can provide training on food safety and hygiene to institutional food service staff, create responsibility matrices, and develop strategies to strengthen communication within the team.
Recommended or Required Reading
1.Zaki, N. H. M., Salleh, N. A. M., & Zakaria, Z. (2024). Internal auditing practices in food safety management systems: A systematic review. *Food Control*, *155*, 110089. https://doi.org/10.1016/j.foodcont.2023.110089
2.Piórecka, B., Jamka, M., Dudzinska, M., & Walkowiak, J. (2024). Internal and external control systems in hospital nutrition units: HACCP and ISO 22000 implementation variability. *Nutrients*, *16*(3), 412. https://doi.org/10.3390/nu16030412
3.TS EN ISO 9001, Kalite yönetim sistemleri - Şartlar, (TSE Standardı)
4.Disanto, C., Celano, G., Musto, M., Guidone, A. L., Freschi, P., Costantino, G., & Scarano, C. (2021). Food safety knowledge, attitudes and practices of food handlers in university canteens and collective catering services. *Italian Journal of Food Safety*, *10*(2), 9090. https://doi.org/10.4081/ijfs.2021.9090
5.Zawada, M., & Szczyrba, A. (2025). Improvement pathways for HACCP execution in school and hospital cafeterias: The role of targeted ISO elements, micro-training and digital monitoring. *Food Control*, *167*, 110234. https://doi.org/10.1016/j.foodcont.2024.110234
6.Shehzadi, S., Arif, S., Khurshid, S., & Ambreen, S. (2019). Implementation of ISO 22000 food safety management system in university cafeterias: Identification of gaps and recommendations. *Journal of Food Safety*, *39*(6), e12705. https://doi.org/10.1111/jfs.12705
7.Worsfold, D. (2001). A guide to HACCP and function catering. *Nutrition & Food Science*, *31*(2), 77-81. https://doi.org/10.1108/00346650110383109
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to Institutional Food Service Systems and Food Safety Culture
Week 2 - Theoretical
Fundamentals of Microbiology in Institutional Food Service
Week 3 - Theoretical
Overview of Quality Standards: HACCP, ISO 22000, Good Hygiene/Manufacturing Practices (GHP/GMP)
Week 4 - Theoretical
HACCP Principles 1–2: Hazard Analysis and Flow Charts
Week 5 - Theoretical
HACCP Principles 3–4: Identifying CCPs and Establishing Critical Limits
Week 6 - Theoretical
HACCP Principles 5–7: Monitoring, Corrective Actions, and Verification
Week 7 - Theoretical
Prerequisite Programs (PRPs): Good Hygiene Practices, Good Manufacturing Practices, and Standard Sanitation Operating Procedures (Midterm Exam)
Week 8 - Theoretical
Sanitation Management and Cleaning Validation (Review of Midterm Exam Questions)
Week 9 - Theoretical
Cold Chain, Temperature Control, and Surface Hygiene
Week 10 - Theoretical
ISO 22000 Structure, Documentation, and Management Review
Week 11 - Theoretical
Risk Analysis, Supplier Control, and Traceability
Week 12 - Theoretical
Internal Audit, Verification, and Microbiological Monitoring
Week 13 - Theoretical
Performance indicators, corrective and preventive actions, and quality cost analysis in institutional food service operations
Week 14 - Theoretical
Staff Training, Responsibility Matrices, and Course Summary
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%10
Quiz1%10
Midterm Examination1%20
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Assignment110010
Quiz1202
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)104
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
OÇ-1
4
5
3
4
OÇ-2
4
5
4
4
OÇ-3
5
5
5
4
OÇ-4
5
4
4
OÇ-5
4
4
5
4
OÇ-6
5
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026