ECTS
ECTS Course Catalogue
Course details
Course code: RIPS10005o13Semester: 2013/2014 summer
Name: Management quality and safety
Major: Production Engineering and Management
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 4
Hours (Lectures / Tutorials / Other): 30 / 15 / 0
Lecturer: Dr hab. Grażyna Krasnowska, prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: On completion of the course, the student will know the following: the rules of quality management in accordance to ISO 9000 , including TQM; will know the basics of European food legislature contained in the latest EU directives and the following principles of managements in food chain safety in accordance to ISO 22000 standard’s; will know of auditing according to content of norm ISO 19011. Moreover, the student will know how to prepare quality management, good practice GPA, (GMP/GHP) and HACCP documentation.
Competences: The student who has finished the course will be able to be a member of teams designing and implementing food quality and safety systems in organizational units involved in food production and distribution, he/she will be able to design a project documentation of the management and food safety system.
Prerequisites: The basic knowledge of micro and macroeconomics, marketing and management.
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 service. in accordance to ISO14000, ISO 27000 and PN-18000. Analysis and interpretation of EU directives concerning food legislation. ISO 22000 and GMP/GHP and HACCP rules. Food production chain with respect to monitoring.
Recommended literature: 1. Hamrol A., 2007. Zarządzanie jakością z przykładami. PWN Warszawa. 2. Hamrol A., Mantura W. Zarządzanie jakością. Teoria i praktyka. Wyd. Nauk. PWN, Warszawa 2009. 3. Karaszewski R., 2009. Nowoczesne koncepcje zarządzania jakością. TNOiK „Dom Organizatora”. Toruń. 4. Kołożyn-Krajewska D., Sikora T., 2010. Zarządzanie bezpieczeństwem żywności – Teoria i praktyka. Wydawnictwo C.H. Beck. Warszawa. 5. Łunarski J. 2008. Zarządzanie jakością, standardy i zasady. Wyd. Nauk.-Techn., Warszawa. 6. Praca zbiorowa pod redakcją Tadeusza Sikory, 2009. Wybrane koncepcje i systemy zarządzania jakością. Wydawnictwo Uniwersytetu Ekonomicznego w Krakowie. 7. Praca zbiorowa pod redakcją Tadeusza Trziszki, 2009. Zarządzanie jakością i bezpieczeństwem żywności. Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu. 8. Urbaniak M. 2007. Zarządzanie jakością, środowiskiem oraz bezpieczeństwem w praktyce gospodarczej. Wyd. Difin, Warszawa.
Assessment methods: Obligatory including of project work within the confines of exercises, written examination (test), minimal stock of knowledge for including 60%.
Comment: Student processes independently a documentation of the management quality system during exercises