Courses list

Wersja polska

Course code: NZCS10056f16
Semester: 2016/2017 winter
Name: Quality management in catering
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Dagmara Orzeł
Language of instruction: Polish


Learning outcomes: Knowledge: The student knows the basic concepts related to the management of food quality and nutrition. Student identifies the chemical, biological and physical in the production of vegetable and animal raw materials, processing, distribution and storage. The student knows the food safety systems (eg. HACCP and GMP and GHP in catering). The student has knowledge of European law in the context of food safety and food quality management systems. Competition: The student evaluates and interprets the risk of hazards associated with the occurrence of contaminants in food to consumer safety. The student uses the food safety management systems. Student uses the principles of safety and control of food quality in catering.

Competences: Social skills (Attitude): The student is aware of the essence to ensure quality health foods at different stages of the food chain. Student is aware of the responsibility for jointly by a team task.

Prerequisites: Food Chemistry, Biochemistry, Food Technology, Microbiology, Food Toxicology

Course content: Providing knowledge about basics of food quality and food safety and risk assessment, overview of natural toxicants, toxic substances formed during processing and storage of food, chemical, physical and biological food contaminants and food additives. The quality management system of food in catering. Food law in terms of food safety.

Recommended literature: 1. Trziszka T. (red.): Podstawy zarządzania jakością i bezpieczeństwem żywności, Wyd. UPW. 2010; 2. Kołożyn-Krajewska D., Sikora T.: Zarządzanie bezpieczeństwem żywności. Wyd. C.H.Beck 2010; 3. Seńczuk W.: Toksykologia. PZWL, 2002; 4. Gertig H.: Żywność a zdrowie i prawo. PZWL, 2004; 5. Zadernowski R. (red.): Praktyczne wdrażanie system HACCP w zakładach żywienia zbiorowego. Wyd. dla Biznesu, 2004.

Assessment methods: written lectures

Comment: