Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
3GST219Food Supply Chain Management3+0+035

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course The main purpose of this course is to give information about food legislation, laws, regulations and communiqués regarding food, and also to provide information about HACCP and ISO22000 Food Safety Management Systems.
Course Content Food laws and regulations pertaining to Turkey and the world's regions. The Turkish Food Codex and Product Communiqués include investigations on food establishments, operations related to restaurant and kitchen management, those concerned with tools and equipment, those concerned with hygiene and food safety, water-related trips, waste disposal, and others.
Course Methods and Techniques Verbal lecture
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Barış YALINKILIÇ
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Gıda Mevzuatı ve Kalite Yönetimi. AÖF Yayınları. Editör: Yrd.Doç.Dr. Elif Öztetik. Gıda, Tarım ve Hayvancılık Bakanlığı Web sayfası
Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.

Course Category
Social Sciences %30
Health %40
Field %30

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 15 15
Final examination 1 25 25
Total Work Load   Number of ECTS Credits 5 124

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Defines general terms related to food legislation
2 Explains the laws related to food.
3 Explains food related regulations
4 Explains the communiqués about food.
5 Explains food-related instructions.
6 Explains food-related instructions.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 1. Introduction to Food Legislation1.1. Basic Concepts.1.2. General Information About Laws, Regulations, Notifications and Instructions.1.3. Turkish Food Codex. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
2 Laws2.1. Veterinary Services, Plant Health, Food and Feed Law.2.2. Fisheries Law. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
3 Regulations3.1. Turkish Food Codex Regulation.3.2. Turkish Food Codex Microbiological Criteria Regulation.3.3. Turkish Food Codex Food Additives Regulation. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
4 3.4. Turkish Food Codex Regulation on Maximum Residue Levels of Pesticides.3.5. Turkish Food Codex Contaminants Regulation.3.6. Turkish Food Codex Regulation on Substances in Contact with Food.3.7. Turkish Food Codex Labeling Regulation. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
5 3.8. Food Hygiene Regulation.3.9. Regulation on Special Hygiene Rules for School Canteens. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
6 3.10. Regulation on Genetically Modified Organisms.3.11. Food Irradiation Regulation.3.12. Fisheries Regulation.3.13. Regulation on Seafood Wholesale and Retail Sales Places. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
7 4. Communiqués4.1. Raw Red Meat Communiqué.4.2. Poultry Meat Communiqué.4.3. Meat and Meat Products Communiqué.4.4. Communiqué on Mechanically Separated Red Meat.4.5. Communiqué on Mechanically Separated Poultry Meat.4.6. Egg and Egg Products Communiqué. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
8 Midterm Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
9 4.7 Fermented Dairy Products Communiqué.4.8. Milk Powder Communiqué.4.9. Communiqué on School Milk Practices.4.10. Butter Communiqué.4.11. Communiqué on Spreadable Oils.4.12. Olive Oil Communiqué.4.13. Communiqué on Plant-Related Oils. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
10 4.14. Bread and Bread Types Communiqué.4.15. Wheat Flour Communiqué.4.16. Spice Communiqué.4.17. Communiqué on Tea, Sugar, Olives, Honey, Coffee and Jam. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
11 4.18. Beer Communiqué.4.19. Wine Communiqué.4.20. Non-Alcoholic Beverage Communiqué.4.21. Energy Drinks Communiqué. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
12 5. Instructions5.1. Instruction on Red and White Meat Products Production Facility Operation and Inspection Procedure.5.2. Instruction on Fisheries Processing Facility Operation and Inspection Procedures. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
13 6.HACCP6.1. Importance of HACCP and General Concepts.6.2. HACCP Principles. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
14 7. ISO 22000 Food Safety Management System.7.1. Food Safety System, Its Importance and General Concepts.7.2. Substances Included in the Food Safety System. Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.
15 General review Artık, N., Şanlıer, N. ve Sezgin, A. C. (2017). Food Safety and Food Legislation, Detay Publishing.


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
All 4
C1 5
C2 5 5 2
C3 5 5 2
C4 5 5 2
C5 5 5 2
C6 5 5 5 5 2 5 5

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