Courses list

Wersja polska

Course code: VVSS00348f12
Semester: 2012/2013 summer
Name: Quality management in food industry
Major: Veterinary Medicine
Study Type: one cycle
Course type: optional
Study Semester: 10
ECTS points: 2
Hours (Lectures / Tutorials / Other): 0 / 26 / 4
Lecturer: dr Lech Rak
Language of instruction: Polish / English


Learning outcomes: Knowledge: -Student identifies hazards (biological, chemical, physical) in the production and processing of food of animal origin -defines the basic concepts and terms of the management of food safety and quality -describes the processes of food processing of animal origin, including raw materials such as red meat, white, game, fish, milk -proposes and planns basic chemical, physical and microbiological tests of raw materials and products of animal origin for assessing the level of food safety for the consumer -indicates the currently applicable legal provisions on the management of food safety and quality Practical skills: -evaluates and determines the health hazards to consumers from the food of animal origin independently performs flowsheets of food production and designs flowcharts of HACCP -prepares procedures and instructions of the HACCP system designed for food business producing and processing food (fish, meat, game meat, milk, eggs)

Competences: Student is able to collaborate in the design and operation of the management of food safety and quality with auditors, and staff of the quality departments of food establishments

Prerequisites: Food hygiene, food and food processing hygiene, food law.

Course content: Terms and definitions connected with quality, Good Manufacturing and Good Hygienic Practice in food plants, HACCP system, requirements of ISO 9001 and ISO 22000 norms, auditing of quality assurance systems.

Recommended literature: Kołożyn- Krajewska D., Sikora T. 1999. HACCP- koncepcja i system zapewnienia bezpieczeństwa zdrowotnego żywności, Wyd. SIT-Spoż, Warszawa; Dendura K. 1997. Podstawy zarządzania jakością. Wyd. WSM, Gdynia; J. Hillar Jolanta, K. Kołodziej, P. Bykowski: Praktyczne wdrażanie systemu HACCP w przemyśle rybnym. Fundacja Programów Pomocy dla Rolnictwa ; Instytut Rozwoju Mleczarstwa, Warszawa 2000 Dzwolak W., S. Ziajka: Praktyczne wdrażanie systemu HACCP w przemyśle mleczarskim. Fundacja Programów Pomocy dla Rolnictwa; Instytut Rozwoju Mleczarstwa Warszawa 2000

Assessment methods: Practical preparing the documentation of HACCP system.

Comment: This subject will take place if there is a group of 18 students.