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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 students will learn the basic rules and procedures for auditing the quality and food safety systems.
Last update: Pivoňka Jan (09.09.2020)
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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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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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Management system, GHP, GMP Legal environment and overview of the legislation in the Czech Republic and the EU Závazek managementu, řízení procesů, řízení dokumentů a záznamů Food hazards (microbiological, chemical and physical) and control measures, food fraud Infrastructure requirements + hygienic design + GHP Private standards of the primary production - Global GAP HACCP - basic principles HACCP II - implementation procedure Measurement, control and regulation of processes, calibrations Analytical testing, laboratory management Non-conformity and complaint management, crisis management and product recall, food defense Quality system audit, site inspection Last update: Pivoňka Jan (09.09.2020)
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E-learning https://ec.europa.eu/food/overview_en https://mygfsi.com/ Last update: Pivoňka Jan (09.09.2020)
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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 | |||
| Coursework assessment | |
| Form | Significance |
| Regular attendance | 15 |
| Defense of an individual project | 30 |
| Examination test | 25 |
| Oral examination | 30 |