Unit 1: Introduction to Food Safety & Quality

• Definition and importance of Food Safety & Quality in public health
• Difference between Safety and Quality concepts
• “Farm to Fork” concept
• International organizations (WHO, FAO, EFSA, ISO, Codex Alimentarius)
• Relationship between Clinical Nutrition and Food Safety

 Unit 2: Food Contaminants & Hazards

• Types of contaminants: Physical – Chemical – Biological – Radiological
• Microbial hazards: Bacteria, Viruses, Fungi, Parasites
• Mycotoxins and foodborne toxins
• Pesticide residues and heavy metals
• Prevention of contamination transmission
• Case studies of common food poisoning incidents

 Unit 3: Good Hygiene Practices (GHP)

• Personal hygiene of food handlers
• Cleaning and sanitization of tools and surfaces
• Temperature and humidity control
• Prevention of cross-contamination
• Design of food handling areas
• WHO and ISO 22000 hygiene standards

 Unit 4: HACCP System (Hazard Analysis & Critical Control Points)

• Definition and the seven principles of HACCP
• Hazard analysis and critical point identification
• Developing a HACCP plan for a plant or restaurant
• Documentation and record keeping
• Applications of HACCP in dairy, juice, and central kitchen industries

 Unit 5: Food Quality Management Systems

• Definition of quality in the food industry
• ISO 9001 and ISO 22000 standards
• FSSC 22000 certification
• Concept of traceability
• Organoleptic, physical, and chemical quality indicators
• Quality Control vs Quality Assurance

 Unit 6: Food Additives & Ingredients Safety

• Definition and classification of food additives
• Permitted limits (ADI)
• Safety evaluation by EFSA and FDA
• Reading food labels and ingredient lists
• Case studies on controversial additives (colors, sweeteners, preservatives)

 Unit 7: Food Inspection & Auditing

• Concept and stages of food inspection
• Responsibilities of inspectors and regulatory bodies
• Sampling tools and techniques
• Data analysis and reporting
• Internal & external quality audits
• Preparation for official inspection visits

 Unit 8: Emerging Trends in Food Safety

• Modern technologies in food monitoring (Blockchain, AI, IoT)
• Genetically Modified Foods (GMOs) and global regulations
• Environmental sustainability and food safety
• Recall management and crisis handling
• Comparative study: EU, Turkish, and Arab food legislations
• Capstone Project: Designing a Food Safety & Quality System

 Unit 9: Industrial & Kitchen Practice

Objective: To familiarize trainees with real-world food industry operations.

• Structure of departments: Quality, Production, Maintenance, Warehouse
• Raw material receiving and inspection steps
• FIFO & FEFO systems in storage
• Production monitoring (Packaging, Labelling, Batch Coding)
• Filling daily quality records
• Practical cases from dairy, meat, juice, confectionery, and ready-meal plants
• Optional: Field visit or training videos in a real factory

 Unit 10: Food Legislation & Regulatory Affairs

Objective: To prepare graduates for regulatory and licensing processes.

• Turkish and European food safety regulations
• Labeling laws and requirements
• Compliance certificates (Halal, ISO, HACCP, GMP, CE, FDA Registration)
• Food import/export requirements
• Working with municipalities (Belediye) and veterinary authorities

 Unit 11: Food Safety Career Pathway

Objective: To guide graduates toward potential career opportunities.

• Key roles: QC Officer, QA Specialist, Food Safety Auditor, HACCP Consultant, Food Inspector
• Essential CV skills for the food industry
• Sample resumes and cover letters
• Common interview mistakes to avoid
• Job registration platforms (LinkedIn, Kariyer.net, Indeed Turkey)

 Unit 12: Soft Skills for Food Professionals

Objective: To enhance communication and teamwork in industrial environments.

• Working with production, maintenance, and supplier teams
• Crisis management (Product Recall, Complaint Handling)
• Daily report writing and official correspondence
• Leadership and persuasion skills for QA professionals
• Professional ethics and legal accountability

 Final Evaluation & Graduation Project

• Theoretical multi-topic exam
• Group Project: Food Safety Plan Implementation
• Practical case evaluation in real scenarios