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Food Quality and Safety Management Systems - M324004

Title:	Systémy managementu kvality a bezpečnosti potravin
Guaranteed by:	Department of Food Preservation (324)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2020
Semester:	winter
Points:	winter s.:4
E-Credits:	winter s.:4
Examination process:	winter s.:
Hours per week, examination:	winter s.:2/1, C+Ex [HT]
Capacity:	50 / 50 (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Pivoňka Jan Ing. Ph.D. Ševčík Rudolf doc. Ing. Ph.D.
Interchangeability :	N324027

Examination dates

This subject contains the following additional online materials

E-learning course

Annotation -

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)

Aim of the course -

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)

Literature -

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)

Syllabus -

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)

Learning resources -

E-learning

https://ec.europa.eu/food/overview_en

https://mygfsi.com/

Last update: Pivoňka Jan (09.09.2020)

Registration requirements -

Food chemistry, Principles of Food Preservation and Packaging

Last update: Hladíková Jana (18.01.2018)

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