FOOD SAFETY AND QUALITY MANAGEMENT

Course ID: NZJ-SE>ZARZJAK
Course title: FOOD SAFETY AND QUALITY MANAGEMENT
Semester: 6 / Spring
ECTS: 4
Lectures/Classes: 30 / 30 hours
Field of study: Food Quality Management and Analysis
Study cycle: 1st cycle
Type of course: compulsory
Prerequisites: basics of quality management, basic knowledge of economics and marketing
Contact person: dr Anna Salejda anna.salejda@upwr.edu.pl
Short description: The student learns the principles and philosophy of the modern approach to the management of the organization. During the course students discuss the principles and structure of standards relating to quality management systems in areas related to the functioning of any organization, including agribusiness. The student will be able to able to design obligatory documentation of food quality and safety systems.
Full description: The most important principle of comprehensive management. Comments on the standards ISO 9000, 19011 and their interpretation in terms of managing organizational unit. Audits and methods of auditing. Discussion and interpretation of EU regulations in the field of food law. The standard ISO 22000 and the principles of GAP, GMP / GHP, GLP and HACCP. The food production chain with regard to monitoring systems.
Bibliography: 1. Baert K., Devlieghere F., Jacxsens, Debevere, 2005. Quality management systems in the food industry. St. Kliment Ohridski University Press, Bulgaria. 2. Lunin P.A., Marcelis W.J., Jongen W.M.F., 2002. Food quality management a techno-managerial approach. Wegeningen Pres, The Netherlands. 3. Inteaz Alli, 2016. Food quality assurance: principles and practices. CRC Press, USA. 4. Regulation (EC) No. 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law (OJ L 31, 1.2.2002) 5. Regulation (EC) No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (OJ L 139, 29.04.2004) 6. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004) 7. Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules (OJ L 165, 30.4.2004) 8. Regulation (EC) No 854/2004 of The European Parliament and of The Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (OJ L 139, 30.4.2004) 9. ISO standards on quality: ISO 9000, 9001, 9004, ISO 22000
Learning outcomes: After completing the course student Knowlegde - He knows and understands, to an advanced degree, issues concerning the implementation, functioning and improvement of quality management systems and food safety, the principles of accreditation and certification of quality management systems/Assessment of statements, projects, systemic documents, exam/NZ_P6S_WG07; - can signalize risks of chemical, biological and physical origin occurring during food manufacturing and storage/Assessment of statements, projects, systemic documents, exam/NZ_P6S_WG06; Skills - Analyses risks and signalizes critical points in selected manufacturing process/assessment of projects, observation of the labour during realization of classes, exams/NZ_P6S _UW07; - Is able to prepare and prepare written and oral presentations on issues related to quality management and food analysis and has the ability to justify his position/assessment of projects, observation of the labour during realization of classes, exams/NZ_P6S _UK11; Social competences - Is active in solving the problems related to quality management and food safety/assessment of statements, projects, exam, observation of the labour during realization of classes/ NZ_P6S _KO04; - He is ready to use his knowledge and to critically analyze data in solving various problems in the field of quality management and food analysis and to seek expert advice for this purpose/assessment of statements, projects, exam, observation of the labour during realization of classes/ NZ_P6S _KK01;
Assessment methods and assessment criteria: the arithmetic mean of the credit of laboratory and exam

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