TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	3
SEMESTER	Fifth Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Assistant Professor İrem Olcay Eminsoy
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn food control services 2) Learn food quality characteristics. 3) Learn the work of international organizations operating on the legal regulation of food 4) Adopts food safety systems management and inspection 5) Assimilates occupational health and safety measures 6) Have information about patient rights and isolation codes
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	Yok
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week Food Safety 2nd Week Disinfection, hygiene and sanitation practices in TBS Systems 3rd Week FSSC, HACCP, TACCP, VACCP concepts 4th Week nutritional quality 5th Week Turkish Food Codex 6th Week Turkish Food Codex 7th Week food toxicology 8th Week MIDTERM 9th Week food additives 10th Week Food labeling, allergens, packaging, 11th Week Genetically modified organisms, organic and nanotechnological foods 12th Week Occupational health and Safety 13th Week Patient rights, isolation codes, waste separation 14th Week Discusion
RECOMENDED OR REQUIRED READING	1.Türk Gıda Kodeksi Yönetmeliği ve ekleri, Tebliğler 2. Kinton R., Ceserani V., Foskett D. The Theory of Catering. Hodder&Stoughton, Tenth Edition, London, 2004. 3. Davis B., Stone S. Food and Beverage Management. Second Edition, The Bath Press, Great Britain, 1996. 4. plaver B. Successfull Catering. Van Nostrand Reinhold, New York, 1991. 5. Napleton L. A Guide to Cook-Chill Catering. International Business, London, 1990. 6. Baş M. Besin Hijyeni, Güvenliği ve HACCP, 2004 7. Bilici S, Baş M. Toplu beslenme sistemleri. Hedef yayıncılık ve mühendislik yayınları, 2021 8. https://www.tarimorman.gov.tr/Konular/Gida-Ve-Yem-Hizmetleri/Gida-Hizmetleri/Kodeks
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Case Study,Presentation,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 10 Quiz 1 10 Practice 1 10 Total(%) 60 Contribution of In-term Studies to Overall Grade(%) 60 Contribution of Final Examination to Overall Grade(%) 40 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 5 2 10 Individual or group work 5 2 10 Preparation for Final exam 6 3 18 Course hours 14 3 42 Preparation for Midterm exam 5 2 10 Laboratory (including preparation) Final exam 1 1 1 Homework Total Workload 92 Total Workload / 30 3,06 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No