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The course provides a comprehensive overview of food quality and safety management systems with a strong focus on their practical application in food industry operations. Students become familiar with the fundamental principles of system management, Good Hygiene Practice (GHP), Good Manufacturing Practice (GMP), and the legislative framework in the Czech Republic and the European Union, which forms the basis of food business operators’ responsibilities.
A key part of the course is understanding the principles and implementation of the HACCP system, including the identification and control of biological, chemical, and physical hazards. Emphasis is placed on the practical implications of food safety management and on developing the ability to analyse risks and understand how food safety management functions in real operational settings.
The course also covers topics such as process management, documentation, non‑conformity handling, crisis management, and product recall systems. Students gain insight into infrastructure requirements, hygienic design, process measurement and control, and the basics of internal audits and inspections.
The aim of the course is to develop students’ understanding of modern food safety management systems so they can apply these principles in practice and actively participate in their design, maintenance, and continuous improvement.
Last update: Pivoňka Jan (30.01.2026)
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R:Pieternel A. Luning, Willem J. Marcelis, Food Quality Management;: Technological and Managerial Principles and Practice, Enfield Pub & Distribution Company,2009, ISBN: 9086861164. A:Norma IFS Food - příručka pro úspěšný audit, M.Šuška, ISBN: 978-80--905301-0-2 Last update: Hladíková Jana (18.01.2018)
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The teaching method will be in the form of lectures, where the lectures respond to the current development of the field and connect it with the theoretical level, students themselves search for data and propose a method of processing them, they also learn to evaluate the work of other students. Students develop an independent HACCP study as part of the course. Last update: Ševčík Rudolf (02.02.2026)
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Introduction to Food Quality and Safety Management Systems Structure of the Food Safety Management System in a Company Legal Framework in the Czech Republic and the EU HACCP I – Principles and Methodology Food Hazards and Control Measures HACCP II – Practical Implementation Food Safety Management and Process Management Infrastructure, Equipment, and Hygienic Design Analytical Testing and Laboratory Management Management of Non‑conformities, Complaints, and Crisis Situations Quality Audits and Operational Inspections Practical Applications – Case Studies / Guest Lecture Last update: Pivoňka Jan (30.01.2026)
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Food Safety – main EU portal for food safety – https://food.ec.europa.eu/index_en
General Food Law (Reg. 178/2002) – the foundation of EU food law – https://food.ec.europa.eu/horizontal-topics/general-food-law_en
Food hygiene legislation (HACCP & hygiene package) – https://food.ec.europa.eu/food-safety/biological-safety/food-hygiene/legislation_en
Food safety and quality – overview of EU policies – https://commission.europa.eu/food-farming-fisheries/food-safety-and-quality_en
RASFF – Rapid Alert System for Food and Feed – https://food.ec.europa.eu/food-safety/rasff_en
EFSA – European Food Safety Authority (scientific opinions and risk assessment) – https://www.efsa.europa.eu/en
Training & Support – educational materials on EU food law – https://food.ec.europa.eu/horizontal-topics/general-food-law/training-and-support_en
Better Training for Safer Food (BTSF) – official EU training materials – https://better-training-for-safer-food.ec.europa.eu/training/
Codex Alimentarius – official FAO/WHO international standards – https://www.fao.org/fao-who-codexalimentarius
Codex Texts – hygiene codes, standards, methodologies – https://www.fao.org/fao-who-codexalimentarius/codex-texts/en/ Last update: Pivoňka Jan (30.01.2026)
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Students will be able to: Understand general principles of food law. Understand the quality management systems and food safety. Conduct a hazard analysis and risk analysis in the production and distribution of food. Establish critical control points for food business operators. Solve crisis situations arising during the production and distribution of food. Implement the requirements of norms and standards (HACCP, ISO 22000, BRC, IFS, ISO 9000). Last update: Hladíková Jana (18.01.2018)
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Food chemistry, Principles of Food Preservation and Packaging Last update: Hladíková Jana (18.01.2018)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Konzultace s vyučujícími | 0.4 | 12 | ||
| Účast na přednáškách | 1.3 | 36 | ||
| Práce na individuálním projektu | 0.4 | 12 | ||
| Příprava na zkoušku a její absolvování | 1.6 | 46 | ||
| Účast na seminářích | 0.2 | 6 | ||
| 4 / 4 | 112 / 112 | |||