SubjectsSubjects(version: 876)
Course, academic year 2020/2021
  
Food Quality and Safety Management Systém - N324027
Title: Systémy řízení jakosti a zdravotní nezávadnosti
Guaranteed by: Department of Food Preservation (324)
Actual: from 2016
Semester: both
Points: 4
E-Credits: 4
Examination process:
Hours per week, examination: 2/1 C+Ex [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 can be enrolled in outside the study plan
enabled for web enrollment
you can enroll for the course in winter and in summer semester
Guarantor: Pivoňka Jan Ing. Ph.D.
Ševčík Rudolf doc. Ing. Ph.D.
Z//Is interchangeable with: M324004
This subject contains the following additional online materials
Annotation -
Last update: TAJ324 (10.12.2013)
The course is focused on quality systems and food safety in the production and distribution of food. The course will teach the principles of the critical control points (HACCP) requirements and other standards applying in food safety management. (ISO 22000, BRC, IFS, ISO 9001, etc.). The students will learn procedures for establishing standards and requirements of HACCP systems by food business operators in the during lessons and practical assignments. Practical examples through the process of risk analysis and risk management and crisis management in the production and distribution of food. During the lessons you learn the basic rules and procedures for auditing the quality and food safety standards according.
Aim of the course -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (12.08.2013)

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).

Literature -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (12.08.2013)

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

Learning resources -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (12.08.2013)

http://www.vscht.cz/ktk/www_324/studium/SJ.html

http://www.ifs-certification.com/index.php/en/ifs-certified-companies-en/ifs-standards

Syllabus -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (12.08.2013)

1. Legislation requirements relating to the food safety and quality (national legislation, EU legislation).

2. Food safety and quality management systems, recent trends (HACCP, ISO 9000:2000, SQF, certification of systems).

3. Good manufacture and Good hygiene practice (GMP/GHP) as the basis of the systems (structure of guides, examples of requirements for the selected commodities)

4. Preparation, implementation and control of the prerequisite programs (training, personal hygiene, sanitation, pest control, metrology, non conforming products management, traceability, crisis management, etc.).

5. HACCP, history, aims, importance, principles, terminology, structure

6. Preparation of HACCP plans

7. Hazard analysis (biological, chemical and physical hazards, control of hazards).

8. Hazard and risk, hazard analysis and Risk assessment (qualitative and quantitative analysis - FMEA, HAZOP, predictive microbiology)

9. CCP determination, parameters, critical limits, monitoring system, corrective actions.

10. Implementation of HACCP and its maintenance (staff training, record keeping procedures, verification procedures).

11. Verification procedures (importance, procedures and methods plan validation, methods verification, system validation, internal audit).

12. HACCP as a part of complex QMS in food production (implementation and maintaining within the ISO 9000:2000 QMS, within the GFSI systems).

13. Internal audits, audits according to the ISO 19011 (introduction, terminology, classification of audits, sources, requirements on auditors, psychology of audits, examples).

14. Internal audits in practice (methodology � audit planning, phases of audit, reporting), requirements of the ISO 22000 and GFSI (BRC, IFS) on internal audits.

Registration requirements -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (12.08.2013)

Food chemistry, Principles of Food Preservation and Packaging

Teaching methods
Activity Credits Hours
Obhajoba individuálního projektu 0,5 14
Účast na přednáškách 1 28
Práce na individuálním projektu 1 28
Příprava na zkoušku a její absolvování 1 28
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 20
Defense of an individual project 30
Examination test 20
Oral examination 30

 
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