Courses list

Wersja polska

Course code: NTSS20266o14
Semester: 2014/2015 winter
Name: Quality Management Systems and Food Safety
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 7
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr hab. Grażyna Krasnowska, prof. nadzw.
Language of instruction: Polish


Learning outcomes: Knowledge: The student defines the organizational unit management, organization management systems are distinguished by different standards: ISO 9001, ISO 17025, ISO 27000, ISO 14001, ISO 22000, PN-N-18001, describes and explains the content of these standards; knows the rules of documenting these systems, defines principles of food law, identifies hazards in the food chain, indicates the methods for the integration of management systems, lists the tools used in quality management systems, explains the role of quality management systems for innovation and competitiveness in the economy. Skills: Students can develop a documentation management system standards (ISO 9001, 14001, 17025, 22000); prepare Codes of Good Practice (agricultural, manufacturing, hygiene and laboratory); to develop a map of the processes; procedures and instructions to design processes; interpreted the contents of the these standards, carry out audit activities, implement the recommendations perfecting systems.

Competences: Social competence (attitudes): The student is aware of the responsibility for jointly by a team task, and is open to cooperation with the teams and supervisory work in organizations related to agri-businesses (research laboratories, units producing and distributing food). It is capable of independently carrying out the project QMS and safety documents.

Prerequisites: knowledge of quality management and health safety of food. Basic knowledge of economics and marketing.

Course content: Presentation of the comprehensive management philosophy of TQM. Discussing the content and meaning in managing the organization of international standards relating to: quality management, environment, work in laboratories, food production, security, information security, occupational health and safety. General information about the integration of quality management systems. Trends in economic development including knowledge transfer, knowledge management, development and innovation, personalization in quality management systems.

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.

Assessment methods: oral or written exam

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