ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10169o13Semester: 2013/2014 summer
Name: Quality Management and Food Safety
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 6
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Małgorzata Kaźmierska
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: Knowledge: On completion of the course, the student can identify the quality management system based on ISO 9000 norms, esp. on ISO 9001.He/she can explain the basics of European food law contained in the latest EU regulations, knows the basics of auditing acc. to the ISO 19011 norm. He/she understands the content of ISO 22000 norms in the context of biotechnological processes. Moreover, the student identifies the basics of complex quality management, including TQM and Six Sigma. Skills: The student is able to find and use the content of ISO 9001, 19011 and 22000 norms in preparing projects. He/she has general skills enabling him/her to prepare the documentation of quality management, good practices (GMP/GHP) and HACCP.
Competences: Social skills (Attitude): The student actively participates in teams designing and implementing quality management health safety systems in units dealing with production and distribution of food products.He/she is fully aware of the steps necessary for the preparation and documentation of a project.
Prerequisites: The knowledge of production and processing of food products, basics of micro and macroeconomics, marketing and management.Basic knowledge of microbiology and hygiene.
Course content: Presentation of ISO 9000, 9001, 19011 norms, their interpretation in the aspect of management.The most important rules of total management.Audits and methods of auditing. Instruments of building trust in the safety and trustworthiness of products and services. Analysis and interpretation of EU directives concerning food legislation.ISO 22000 and GMP/GHP and HACCP rules.Food productionchain with respect to monitoring.
Recommended literature: 1. Hamrol A., 2007. Zarządzanie jakością z przykładami. PWN Warszawa. 2. Karaszewski R., 2009. Nowoczesne koncepcje zarządzania jakością. TNOiK „Dom Organizatora”. Toruń. 3. Kołożyn-Krajewska D., Sikora T., 2010. Zarządzanie bezpieczeństwem żywności – Teoria i praktyka. Wydawnictwo C.H. Beck. Warszawa; 4. Praca zbiorowa pod redakcją Tadeusza Sikory, 2009. Wybrane koncepcje i systemy zarządzania jakością. Wydawnictwo Uniwersytetu Ekonomicznego w Krakowie; 5. Praca zbiorowa pod redakcją Tadeusz Sikory, 2010: Zarządzanie jakością. Doskonalenie organizacji. Wydawnictwo Naukowe PTTŻ Kraków Tom I i II.6. Prahalad C.K., Krishnan M.S., 2010. Nowa era innowacji. Wydawnictwa profesjonalne PWN Warszawa; 7. Praca zbiorowa pod redakcją Tadeusza Trziszki, 2009. Zarządzanie jakością i bezpieczeństwem żywności. Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu; 8. Bieżąca literatura z zakresu zarządzania jakością i bezpieczeństwem zdrowotnym żywności, w tym; Żywność, Przemysł Spożywczy, Jakość, ABC Jakości itp.
Assessment methods: Written exam (test), minimum for passing: 60%.
Comment: (e-learning)