ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20095o11Semester: 2011/2012 summer
Name: Quality Management II
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 6
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: prof. dr hab. Tadeusz Trziszka
Language of instruction: Polish
Learning outcomes: On completion of the course, the student knows the following: rules of management of an organisational unit based on food quality and safety assurance, ISO 14000 and 17025 norms, work safety and hygiene regulations, international BRC and IFS standards. The student knows how to prepare system documentation according to ISO 9001 and HACCP. Moreover, the student will have the knowledge of practical applications of European food legislation with respect to traceability.
Competences: The student who has completed the course may be a leader of a team implementing food quality and safety systems in small and medium enterprises, may conduct internal audit, is prepared to be a manager in production departments and in laboratories.
Prerequisites: The knowledge of food quality and health safety management. Basics of economics and marketing.
Course content: Details of ISO 9001 and 9004 norms, the philosophy of complex TQM and six sigma management. The importance of international BRC and IFS standards. The role and importance of ISO 17025. Management of environment according to ISO 14000 and PN 18000. Integration of quality management and health safety systems in line with ISO 22000. Food production chain including the present EU regulations concerning integrated systems of management and international quality standards.
Recommended literature: 1. Pr.zb. pod red.J.Kijowski, T.Sikora. Zarządzanie jakością i bezpieczeństwem żywności. WNT Warszawa, 2003; 2.D.Kołożyn-Krajewska, T.Sikora. HACCP. Kompetencja i systemy zapewnienia bezpieczeństwa zdrowotnego żywności. SIT-NOT.Spoż. Warszawa, 1999; 3. Praca zbiorowa pod red. T.Sikory. Klient w organizacji zarzadzanje przez jakość. Wyd.AE Kraków, 2006; 4. Luning P.A., Marcelis W.J., Jungen W.M.F. Food quality management a techno-managerial approach. Wageningen Pres., Netherland, 2002; 5. Wawak S. Zarządzanie jakościa. Teoria i praktyka. Wyd. Helion Gliwice, 2002; 6. Szczepańska K. Kompleksowe zarządzanie TQM. Wyd. Normalizacyjne ALFA Sp. z o.o.; 7. Poradnik Norm ISO 9000:2000; 8. Podręcznik akademicki „Podstawy zarządzania jakością i bezpieczeństwem żywności” Pod redakcją prof. Tadeusza Trziszki. 2010; 9. Czasopisma: Bezpieczeństwo i higiena żywności; Przemysł spożywczy.
Assessment methods: Written exam (test), minimum for passing: 60%
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