SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food Safety and Quality Management Systems - D324010
Title: Systémy managementu kvality a bezpečnosti v agropotravinářském sektoru
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
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.
Z//Is interchangeable with: AP324005, P324005
Annotation -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)
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 (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.
Aim of the course -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

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, BRC, IFS, ISO 9000) for food business operators.

Literature -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

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

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

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

Syllabus -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

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.

Entry requirements -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

Food technology

Food chemistry.

Principles of food preservation and food packaging.

Course completion requirements -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

Student project, exam test and exam.

 
VŠCHT Praha