752-1202-00L  Food Safety and Quality Management

SemesterSpring Semester 2019
LecturersT. Gude
Periodicityyearly recurring course
Language of instructionGerman


752-1202-00 GLebensmittelsicherheit und Qualitätsmanagement2 hrs
Mon10:15-12:00LFW E 13 »
T. Gude

Catalogue data

AbstractThe course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed.
ObjectiveComprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment.
ContentThe following lists in note form the relevant topics:
Definition of (Food) Quality
TQM/quality management
Q.A in the food chain (manufacturer/retail)
Food Quality, -Safety (also give by examples)
Food Limits - origin of and how to get them
HACCP introduction, risk management, -assessment
Self control concepts
GFSI/Standards BRC, IFS, ISO
Statistical Process Control
Raw material/product control: sampling plans
Q.A. in laboratories, sampling
Sampling plans, Qs in an analytical lab
Lecture notesn/a
Prerequisites / Noticen/a

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersT. Gude
Typegraded semester performance
Language of examinationGerman
RepetitionRepetition possible without re-enrolling for the course unit.
Additional information on mode of examinationSchriftlich am Kursende

Learning materials

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