|
|
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (29.01.2018)
|
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (13.09.2023)
Students will be able to:
|
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (13.09.2023)
R: Relevant EU legal acts (https://eur-lex.europa.eu/), and technical standards (EN, ISO) recommended in lectures, R: General Guidelines on sampling. CAC/GL 50-2004. available from https://www.fao.org/uploads/media/Codex_2004_sampling_CAC_GL_50.pdf. A: B. Magnusson and U. Örnemark (eds.) Eurachem Guide: The Fitness for Purpose of Analytical Methods – A Laboratory Guide to Method Validation and Related Topics, (2nd ed. 2014). ISBN 978-91-87461-59-0. Available from www.eurachem.org. A: Guide to the Expression of Uncertainty in Measurement. ISO, Geneva (1993). (ISBN 92-67-10188-9) (Reprinted 1995: Reissued as ISO Guide 98-3 (2008), also available from http://www.bipm.org as JCGM 100:2008) D: Analytical quality control and method validation procedures for pesticide residues analysis in food and feed. Guidance document SANTE/11312/2021. Available from www.eurl-pesticides.eu/docs/public/N D: IFS Standard for auditing product and process compliance in relation to food safety and quality (version 8), IFS Berlin 2023. Available from www.ifs-certification.com.
|
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (13.09.2023)
https://e-learning.vscht.cz/ http://www.cai.cz http://www.eurachem.cz/metodicke-listy.php http://eur-lex.europa.eu/ http://www.szpi.gov.cz/ |
|
||
Last update: Vlčková Martina Ing. (30.01.2018)
Within the extent of the syllabus. |
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (29.01.2018)
1. Quality management system in production and testing facilities; general principles (ISO 9001, and 22000, ISO 17025, GLP). 2. Internationally-recognized requirements for accreditation and certification; producer's responsibility. 3. Terms and definitions used in analytical chemistry, accuracy of test results. 4. Selection, verification and validation of methods, performance criteria, standardization. 5. Calibration, metrological traceability and reference materials in laboratory; uncertainty of measurement results. 6. Quality control procedures in analytical laboratory, statistical tools in quality control (SPC). 7. Quality / food safety system audit, control of records, corrective measures, improvement. 8. Interlaboratory comparison, proficiency testing, transfer and implementation of analytical methods. 9. Reporting and interpretation of test results, compliance with specification assessment. 10. Laboratory information system, protection of data and samples, confidentiality. 11. Sampling plans and procedures for food control, environmental sampling, sampling uncertainty, acceptance sampling procedures. 12. Good Manufacturing and Good Hygienic Practice; risk analysis, Critical Control Points system (HACCP). 13. Integrity in food production and testing results reporting; food authentication, fraud. 14. Official food control, food safety inspection. |
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (13.09.2023)
Analytical chemistry. Analysis of food and natural products. Statistics. Food legislation. |
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (31.01.2018)
Seminar case study and its presentation. Successful completion of written and oral exams. |
Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.1 | 3 | ||
Účast v laboratořích (na exkurzi nebo praxi) | 0 | 0 | ||
Obhajoba individuálního projektu | 0.1 | 3 | ||
Účast na přednáškách | 0.5 | 14 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.6 | 16 | ||
Práce na individuálním projektu | 0.6 | 16 | ||
Příprava na zkoušku a její absolvování | 0.6 | 18 | ||
Účast na seminářích | 0.5 | 14 | ||
3 / 3 | 84 / 84 |