ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00137f12Semester: 2012/2013 winter
Name: Auditing of quality management systems in food industry
Major: Veterinary Medicine
Study Type: one cycle
Course type: optional
Study Semester: 11
ECTS points: 1
Hours (Lectures / Tutorials / Other): 3 / 12 / 0
Lecturer: dr Krystyna Morzyk dr Katarzyna Kosek-Paszkowska
Language of instruction: Polish
Learning outcomes: After completing of the course, student can carry out practically an audit of the HACCP system and GMP / GHP as well. He/she knows, in practice, the methodology of auditing of quality management systems in the food industry. Student is able to find and properly classify non-compliances/ nonconformities, can prepare the audit documentation and a final audit report.
Competences: After completing the course, students acquire the practical skills of auditing of the HACCP system and GMP / GHP rules. The student knows the methodology for conducting audits of different quality management systems in food industry that allow for effective supervision and control in food plants. After completing the course the student can independently perform internal audits of HACCP and GMP / GHP.
Prerequisites: Microbiology, Food sanitary law, basis of Food and Meat Hygiene
Course content: Qualifications of auditors, auditing standards, the most important standards and norms which are used as reference documents for auditing quality systems, requirements for auditors, the types of audits, audit objectives, audit methodology, audit working papers, audit methodology documentation, searching of discrepancies/ nonconformities in the documentation, auditing techniques, the investigation methods during the audit on-site, non-compliances and their classification, body language, the audit report.
Recommended literature: 1.Shapton D.A, Shapton N.F “Principles and practices for the safe processing of foods”, Woodehead Publishing, Cambridge, 2001. 2.Mayes T., Mortimore S., “Making the most of HACCP- learning from others’ experience”, Woodehead Publishing, Cambridge, 2001 3.Mortimore S., Wallace C. “HACCP a practical approach”, Chapman and Hall, London, 1994 4.Dillon M., Griffith C. “How to HACCP”, Chapman and Hall, London, 1994
Assessment methods: Test, preparing of the audit report.
Comment: This subject can be tought for a group of 18 students.