752-1202-00L Food Safety and Quality Management
| Semester | Spring Semester 2019 |
| Lecturers | T. Gude |
| Periodicity | yearly recurring course |
| Language of instruction | German |
| Abstract | The 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. |
| Objective | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. |
| Content | The 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 notes | n/a |
| Literature | n/a |
| Prerequisites / Notice | n/a |