Food Engineering (English)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

FDE306

Course Name:

Food Safety & Legislation

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi TUĞBA ÖZDAL

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:

The purpose of this course is to provide the knowledge necessary to move from the role of a student to that of a graduate. The focus is directed toward the legal, ethical and professional responsibilities of the students in managerial and coordinating roles.

Course Content:

At the end of this course students will be able to:

• Explain the importance of hygiene and food safety in a food production chain.
• Describe the cost of poor hygiene.
• Describe the food hazards.
• Explain the role of microorganisms in food borne disease.
• Summarize the characteristics of food poisoning microorganisms.
• Illustrate the mechanisms of food borne infections.
• Discuss the principle of personal hygiene.
• Describe the temperature controls of food.
• Explain the hygienic design and construction of food premises.
• Describe the cleaning and disinfection in food premises.
• Explain the methods of pest control.
• Illustrate the risk of food allergens.
• Describe the principles of HACCP and food safety system.
• Illustrate the application of HACCP in a food manufacturing plant.
• Illustrate the food hygiene legislation.
• Explain the law governing the sale of food.
• Describe the role of food codex in food law.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) At the end of this course students will be able to: • Explain the importance of hygiene and food safety in a food production chain. • Describe the cost of poor hygiene. • Describe the food hazards. • Explain the role of microorganisms in food borne disease. • Summarize the characteristics of food poisoning microorganisms. • Illustrate the mechanisms of food borne infections. • Discuss the principle of personal hygiene. • Describe the temperature controls of food. • Explain the hygienic design and construction of food premises. • Describe the cleaning and disinfection in food premises. • Explain the methods of pest control. • Illustrate the risk of food allergens. • Describe the principles of HACCP and food safety system. • Illustrate the application of HACCP in a food manufacturing plant. • Illustrate the food hygiene legislation. • Explain the law governing the sale of food. • Describe the role of food codex in food law.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Describe hygiene, safe food and food safety • Discuss cost of poor hygiene • Define food poisoning • List food poisoning symptoms • Explain reasons of food poisoning • Evaluate food poisoning increase worldwide	Read the relevant chapter in the book
2)	• List food hazards • Describe biological food hazards • Introduce basic food microbiology • Describe physical food hazards	Read relevant chapter from the book
3)	• Define food poisoning • State reasons of food poisoning • Describe bacterial food poisoning • Name high risk food	Group discussion Discuss individual food poisoning experience
4)	• Describe food allergy • Explain food allergen management • Evaluate GM food benefit and risks	Group discussion
5)	• Describe personal hygiene and food safety • List human originated food poisoning microorganisms • State personal hygiene rules • Explain hand hygiene	Read relevant chapter in the book
6)	• Describe principles of hygienic design • Describe principles of construction of equipments • Describe principles of food equipment and machinery	Read relevant chapter in the book
7)	• Describe benefits of cleaning • Define cleaning and disinfection • List cleaning methods • Name cleaning chemicals • Recognize management of cleaning	Read relevant chapter in the book
8)	• Describe benefits of cleaning • Define cleaning and disinfection • List cleaning methods • Name cleaning chemicals • Recognize management of cleaning	Read relevant chapter in the book Work for midterm exam
9)	midterm exam	work for midterm exam
10)	• Define food safety system • Describe HACCP • Describe principles of HACCP • Define prerequisite programs	Read relevant chapter in the book
11)	• Describe HACCP implementation • Define hazard analysis and risk assessment • Define HACCP plan	Read relevant chapter in the book
12)	• Explain food safety controls • Define food safety controls in production flow • Describe ISO22000 and its principles	Presentation of the homeworks(students individually prepare a presentation on the selected topic)
13)	• Describe food hygiene legislation • Explain Turkish Food Law • List legal responsibilities of food manufacturer	Read relevant chapter in the book
14)	• Describe registration and approval • Describe food inspection and controls • Explain Turkish Food Codex	Read relevant chapter in the book Study for final exam
15)	Final exam	Work for final exam

Sources

Course Notes / Textbooks:	Hygiene for Management Richard A. Sprenger, Highfield Publications,South Yorkshire DN57LY,UK. ISBN: 978-1-909749-77-1
References:	Öğretim üyesi ders notları

Course-Program Learning Outcome Relationship

Learning Outcomes	1
Program Outcomes
1) Has sufficient background in mathematics, science and engineering related fields.
2) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions.
3) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose.
4) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly.
5) Selects and uses the modern techniques and tools necessary for engineering applications.
6) Design experiments, conduct experiments, collect data, analyze and interpret results.
7) Works individually and in multi-disciplinary teams.
8) Accesses information and conducts resource research for this purpose, uses databases and other information sources.
9) Accesses information and conducts resource research for this purpose, uses databases and other information sources.
10) Accesses information and conducts resource research for this purpose, uses databases and other information sources.
11) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions.
12) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose.
13) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly.
14) Selects and uses the modern techniques and tools necessary for engineering applications.
15) Works individually and in multi-disciplinary teams
16) Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License.
17) Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio.
18) Communicates using technical drawing.
19) Accesses information and conducts resource research for this purpose, uses databases and other information sources.
20) Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age.
21) Has professional and ethical responsibility.
22) Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications.
23) Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Has sufficient background in mathematics, science and engineering related fields.	5
2)	Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions.	3
3)	Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose.	5
4)	Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly.	4
5)	Selects and uses the modern techniques and tools necessary for engineering applications.	5
6)	Design experiments, conduct experiments, collect data, analyze and interpret results.	4
7)	Works individually and in multi-disciplinary teams.	5
8)	Accesses information and conducts resource research for this purpose, uses databases and other information sources.	5
9)	Accesses information and conducts resource research for this purpose, uses databases and other information sources.	4
10)	Accesses information and conducts resource research for this purpose, uses databases and other information sources.	5
11)	Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions.	5
12)	Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose.	5
13)	Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly.	5
14)	Selects and uses the modern techniques and tools necessary for engineering applications.	5
15)	Works individually and in multi-disciplinary teams	5
16)	Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License.	5
17)	Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio.	5
18)	Communicates using technical drawing.
19)	Accesses information and conducts resource research for this purpose, uses databases and other information sources.
20)	Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age.
21)	Has professional and ethical responsibility.
22)	Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications.
23)	Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age.

Learning Activity and Teaching Methods

Lesson

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Project	1	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	2	26
Midterms	1	2	2
Final	1	2	2
Total Workload			30