Lectures: 1. - 2. Basic concepts and definitions in the field of quality management and food safety. Food quality and safety in the Czech Republic, food and health, food and consumer, evaluation of food quality in terms of consumer perception of food quality, food protection and its adulteration. Legislative framework - legislation of the Czech Republic and EU, supervisory authorities, Codex Alimentarius, Quality Labels, Regional Food, the general principles of quality management. Overview of food standards (ISO 9001, ISO 22000) 3. - 4. Management of food quality and safety The basic elements of quality management system, procedures to ensure food safety, principles of HACCP system, programs of necessary preconditions, manager programs of necessary preconditions and HACCP plan, hazard analysis and risk assessment. 5. - 6. Overview of food and non-food standards, their short description (FSSC 22000, ISCC PLUS, QS system, GMP, GlobalGap), comparison of the approach of individual standards to the terms food quality and food safety. 7. - 8. Overview of food and non-food standards, their short description (IFS, BRC, TESCO), comparison of the approach of individual standards to the terms food quality and food safety. 9. - 10. Environmental management system according to ČSN EN ISO 14001. Occupational health and safety management systems according to ČSN OHSAS 18001 11. - 12. Metrology in management of food quality and safety. 13. - 14. Auditing - Audit elements ISO 19011 standard, types of audits, audit x inspection, auditing procedure, requirements for auditors. Accreditation and certification: Basic principles of accreditation activities, the importance and benefits of accreditation, development of accreditation, accreditation and EU, global cooperation scheme in the field of accreditation, accreditation system in the Czech Republic, CAI, Certification and certification bodies in the Czech Republic Practical lessons: 1. - 2. Principles of quality management according to ISO 9001, standard requirements, basics of auditing, assignment a case studies. 3. - 4. Quality marks 5. - 6. Internal audit of the HACCP system ? legislation, interpretation of system requirements, requirements for auditor, a case study. Questionnaire. 7. - 8. FSSC 22000 Certification System ? management of food safety, audit according to ISO/TS 22002-1, certification procedure, a case studies. 9. - 10. Food traceability system to ensure food quality and safety ? practicals samples. Control of allergens in the system of quality assurance and food safety. 11. - 12. Presentation of students' studies - Quality marks in different countries 13. - 14. Credit.
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The aim of the course is to obtain a complete overview concerning the issue of quality management and food safety in food processing with respect to obligatory and voluntary systems, rules, and control mechanisms.
Competencies acquired/ Learning outcomes 1) theoretical knowledge The student is able to: - list the basic parameters for assessing the quality of food required in individual quality standards used in the food industry, - define basic requirements in food quality, - describe and explain the different quality standards used in the food industry, - analyse risks and hazards in food production. 2) practical skills The student is able to: - develop the required procedures and documents in the areas of food safety and quality, - solve possible problems in the implementation of these systems in practice and set preventive measures in the field of food safety and quality. 3) competences The student is able to: - based on their previous knowledge, independently create documents required by the standards for food safety and quality, - work with individual requirements and apply the requirements in practice.
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Oral exam, Written credit test
Conditions for credit: - tolerance of 1 absences, - active participation in seminars, eventually elaboration of a case study on the assigned topic, Conditions for exam: - acquired credit, - knowledge proven during the oral exam, - Questions from topics discussed during the practicals will be a part of the final exam. Consultations: - by prior arrangement.
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