Information Package / Course Catalogue
Principles of Food Quality Control and Food Safety Management Systems
Course Code: BDB223
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

The goal of the course is to teach students quality system documents (TS ISO 9001-2000, TS ISO 22000, TS ISO 14001, TS 18001) and Turkish Food Legislation. .

Course Content

Definitions and historical development of quality, quality system documents (TS ISO 9001-2000, TS ISO 22000, TS ISO 14001, TS 18001), documentation, quality-productivity relations, the law of 5179th and related government regulations, Turkish Food Codex and appendices on various food products, expertise reports and other regulations. .

Name of Lecturer(s)
Learning Outcomes
1.To have knowledge about the importance of quality, to understand the principles of total quality management.
2.To understand the importance of quality and procedures of security systems and their advantages.
3.To have information about the System of Hazard Analysis of Critical Control Points (HACCP (ISO 22000), TS ISO EN 9001, ISO 14001 Environment Management System (EMS) and OHSAS 18001 Occupational Health & Safety Advisory Services
4.To have information about the accreditation in Turkey and World
5.To learn the definition and importance of legislation, definition of law, decree law, regulation and communiqués and the designs for preparing them
6.To have information about Turkish Food Codex Regulation and Turkish Food Codex communiqués and TSE standards, To have information about the laws and regulations related with food engineering, To have information about Codex Alimentarius, To learn how to access laws, regulations or communiqués related with foods.
Recommended or Required Reading
1.Topal, 2001. Gıda Endüstrisinde Risk Yönetimi Sistemi: HACCP ve Uygulamaları. Taç Ofset Matbaacılık, Topkapı/ İSTANBUL
2.Topal, 1996. Gıda Güvenliği ve Kalite Yönetim Sistemleri, TÜBİTAK Marmara Araştırma Merkezi Matbaası, Gebze/ KOCAELİ.
3.http://www.gkgm.gov.tr. Türk Gıda Kodeksi Yönetmeliği ve Bazı Tebliğleri, 5996 ve 5179 sayılı kanunlar, 5179 ve 5996 sayılı kanunlarla ilgili bazı yönetmelikler.
Weekly Detailed Course Contents
Week 1 - Theoretical
Definitions of quality, quality control, quality safety (security), total quality management concepts, principles of quality management, Steps of quality improvement.
Week 2 - Theoretical
Quality security systems, Advantages of quality security systems, Organization (foundation) steps of quality security systems, System of Hazard Analysis of Critical Control Points (HACCP (ISO 22000).
Week 3 - Theoretical
Organization of HACCP System.
Week 4 - Theoretical
Examples for adaptation of HACCP system to some food industry sectors.
Week 5 - Theoretical
Definition of ISO, Standarts of ISO 9000, Accreditation in our country and in the World, ISO 14001 Environment Management System (EMS)
Week 6 - Theoretical
OHSAS 18001 Occupational Health & Safety Advisory Services. Definition and importance of legislation, definition of law, decree law, regulation and communiqués and the designs for preparing them
Week 7 - Theoretical
Turkish Food Codex, Informations about Codex Alimentarius, A general view to regulations and Turkish Food Codex in Legislation, Examination of Turkish Food Codex Regulation.
Week 8 - Theoretical
An overview of the Turkish Food Codex Midterm Exam
Week 9 - Theoretical
Examination of Turkish Food Codex Regulation. Examination of “The Law of Veterinary Services, Plant Health, Food and Animal Feed” (Law No: 5996)- midterm exam evaluation
Week 10 - Theoretical
Examination of “The Law of Veterinary Services, Plant Health, Food and Animal Feed” (Law No: 5996)
Week 11 - Theoretical
Examination some regulations of Turkish Food Codex
Week 12 - Theoretical
Examination some regulations of Turkish Food Codex
Week 13 - Theoretical
Examination of some communiqués from the Turkish Food Codex.Comparison of some standards of TSE with their communiqués.
Week 14 - Theoretical
Examination of some communiqués from the Turkish Food Codex.Comparison of some standards of TSE with their communiqués.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%10
Quiz1%10
Midterm Examination1%34
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment110010
Quiz1112
Midterm Examination1516
Final Examination1516
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
OÇ-1
2
1
2
1
2
2
2
1
1
1
OÇ-2
1
1
1
1
2
2
2
3
1
1
OÇ-3
3
2
1
1
1
2
2
2
1
1
OÇ-4
2
2
2
1
2
1
1
2
3
1
OÇ-5
2
1
1
2
2
3
2
1
1
2
OÇ-6
3
2
1
2
1
1
1
2
1
2
Adnan Menderes University - Information Package / Course Catalogue
2026