ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00336f13Semester: 2013/2014 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 / English
Learning outcomes: After completing the course a student is able to: Knowledge a)identifies the food safety hazards that occur in the process of food production b)indicates the current rules relating to sanitary requirements in food production c)Identifies inadequate product quality deviations caused by technological processes d)verifies the plan and schedule of quality management systems audits Practical skills a)estimates and identifies risks to humans resulting from the health hazards of raw materials and processed foods b)prepares all documentation needed for the quality management system audits in food plants c) leads audits of quality management systems in food industry
Competences: a) works in small groups
Prerequisites: Microbiology, Food sanitary law, Food Hygiene 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.