SubjectsSubjects(version: 954)
Course, academic year 2023/2024
  
Food Safety and Quality Management Systems - P324005
Title: Systémy managementu kvality a bezpečnosti v agropotravinářském sektoru
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Ševčík Rudolf doc. Ing. Ph.D.
Pivoňka Jan Ing. Ph.D.
Is interchangeable with: AP324005
Annotation -
The course includes relevant disciplines required for quality management systems and safety in food production, summarizes the basic requirements of food law and national legislation, the requirements of the GFSI (FSSC22000, BRC, IFS), ISO 9001, ISO 22000, ISO 14000 series. In this course explained the basic elements and techniques of quality management and safety in the food business, such as HACCP, product development, labeling, inspection and testing, internal audit, traffic requirements, operational requirements and personal hygiene. A large space is devoted to the principles of hazard analysis and risk analysis.
Last update: Ševčík Rudolf (12.06.2018)
Aim of the course -

Students will have knowledge of quality management systems and health, which are used in the food industry.

Students will be able to:

Orient in National and European legislation concerning the production and distribution of food.

Versed in quality management and food safety used by food business operators.

Establish and maintain quality systems in food processing plants.

Conduct a hazard analysis and risk analysis in the production and distribution of food.

Establish critical control points in the food business operators.

To solve the crisis resulting from the production and distribution of food.

Implement the requirements of norms and standards (HACCP, ISO 22000, FSSC22000, BRC, IFS, GlobalGAP, ISO 9000) for food business operators.

Last update: Ševčík Rudolf (12.06.2018)
Literature -

R: Pieternel A. Luning, Willem J. Marcelis: Food Quality Management;: Technological and Managerial Principles and Practice, Enfield Pub & Distribution Company,2009, ISBN: 9086861164.

A: IFS standard (http://www.ifs-certification.com/index.php/en/ifs-certified-companies-en/ifs-standards/ifs-food)

A: Codex Alimentarius: GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969.

Last update: Ševčík Rudolf (13.09.2018)
Learning resources -

https://eur-lex.europa.eu

http://www.efsa.europa.eu/

https://www.globalgap.org/

http://www.szpi.gov.cz/

http://www.fssc22000.com/

https://www.brcglobalstandards.com/

https://www.ifs-certification.com/

https://www.svscr.cz/

Last update: Ševčík Rudolf (12.06.2018)
Teaching methods -

Lectures, tutorials, project work.

Last update: Rajchl Aleš (10.11.2018)
Requirements to the exam -

N/A

Last update: Ševčík Rudolf (12.06.2018)
Syllabus -

Food Safety and Quality Management Systems.

Legislation requirements relating to the food safety and quality.

Food safety and quality management systems(HACCP, ISO 9001:2000,GFSI, IFS, BRC, Global Gap)

Audit of food safety and quality management systém.

Last update: Pátková Vlasta (21.05.2018)
Entry requirements -

N/A

Last update: Ševčík Rudolf (12.06.2018)
Registration requirements -

N/A

Last update: Ševčík Rudolf (12.06.2018)
Course completion requirements -

Student project, exam test.

Oral exam.

Last update: Ševčík Rudolf (12.06.2018)
 
VŠCHT Praha