Courses list

Wersja polska

Course code: NTSS10169o11
Semester: 2011/2012 summer
Name: Food Safety and Quality Management
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: prof. dr hab. Tadeusz Trziszka
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: On completion of the course, the student will know the following: the rules of quality management in accordance to ISO 9000, the basics of European food legislature contained in the latest EU directives, the rules of auditing, the content of ISO 9001,19011,and 22000 norms, the rules of complex quality management, including TQM and six sigma. Moreover, the student will know how to prepare quality management, good practice (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 organisational units involved in food production and distribution, he/she will be able to design a project of the system documentation.

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 production chain with respect to monitoring.

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.Czasopisma: Bezpieczeństwo i higiena żywności; Przemysł spożywczy.

Assessment methods: Written exam (test), minimum for passing: 60%.

Comment: (e-learning)