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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Type of Program
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Formal Education
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Type of Course Unit
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Elective
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Course Delivery Method
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Face To Face
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Objectives of the Course
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The aim of this course is to equip students with the skills necessary to read, understand, and correctly interpret national and international regulations for which they are responsible in ensuring food safety.
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Course Content
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An introduction to food laws, regulations, communiqués, and standards in Türkiye will be provided. The responsibilities of food producers and sellers will be discussed. Additionally, international food legislation, including ISO standards, CAC (Codex Alimentarius Commission), EU regulations and directives, CE marking, and U.S. food legislation, along with their updates, will be addressed.
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Course Methods and Techniques
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The course will be conducted through one-on-one practical sessions. Delivered face-to-face over 16 weeks, it will be taught using materials prepared by the instructor.
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Prerequisites and co-requisities
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None
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Course Coordinator
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Asist Prof.Dr. Betul Karslioglu betul.kokay@hku.edu.tr
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Name of Lecturers
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Asist Prof.Dr. BETÜL KARSLIOĞLU
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Assistants
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None
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Work Placement(s)
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No
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