Study programmes / C-FT Chemistry and Food Technology / Food Quality and Safety Management
Course code:SRZN
Course title in language of instruction:Systémy řízení jakosti a zdravotní nezávadnosti
Course title in Czech:Systémy řízení jakosti a zdravotní nezávadnosti
Course title in English:Food Quality and Safety Management
Mode of completion and number of credits:Exam (6 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2019/2020 - FA
Name of lecturer:MVDr. Olga Cwiková, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Jiří Vaníček, CSc. (examiner, instructor, lecturer)
Prerequisites:none
 
Aims of the course:-In this course, students will acquire the knowledge necessary for the assurance of food quality and safety. After passing through this course, they will be able to orient themselves in legislation relevant for the performance of official controls. Basing on practical skills and knowledge acquired when elaborating HACCP plans they will be able to prevent risks jeopardizing people either directly or indirectly (environmentally) and to eliminate them or, at least, to reduce them to an acceptable level.
Course contents:
1.Food quality and safety. Relationships existing between quality and safety, conflicts existing in the current food market (allowance 2/0)
2.Legislation (allowance 4/0)
3.Norms and standards of systems of food quality and safety control (allowance 4/0)
4.Development of integrated systems of food safety assurance (allowance 2/0)
5.Basic requirements concerning systems of food quality and safety control and their interpretation (allowance 4/0)
6.Case studies (allowance 4/0)
7.Information about management and control of food quality and safety abroad (allowance 2/0)
8.Lecture of a top manager from production practice (allowance 4/0)
9.Basic principles of projecting systems of food safety in accordance with provisions of ISO 22000 (allowance 2/2)
10.Project of a system of systems of food quality and safety in a chosen commodity. Methods, commodity choice, plan of implementation (allowance 0/4)
11.Independent project of the system of food safety (allowance 0/22)

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to apply knowledge
-ability to communicate with professionals in different field of study
-ability to make decisions
-ability to solve problems
-ability to work in interdisciplinary team

Specific competences:
 
-The ability to guarantee hygienic conditios for production and distribution of food
-The ability to identify hazard in food and its relative risk for health of people
-The knowledge of hygiene and quality standards used in food industry (ISO 90001, ISO 22000, HACCP, PAS 220, BRC, IFS-Food)
-The knowledge of methods to provide food safety and food quality

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:The course is finished with Credit and written and oral examin. For Credit is necessary to have 80 % participation in seminars, submission and presentation of a project relating to hazard analysis and critical control points.
30 minutes written examin test (75 % of the total mark). During oral examiation student give a talk on some project.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture35 h
     practice28 h
     professional educational excursion10 h
     consultation5 h
     public presentation (oral)2 h
Self-study
     preparation for exam35 h
     preparation of presentation3 h
     report from excursion, tour, practical placement2 h
     elaboration and execution of projects20 h
Total140 h

Basic reading list
  • HAYES, P. -- FORSYTHE, S. Food hygiene, microbiology and HACCP. Gaithersburg: Aspen publication, Inc., 2000. 449 p. ISBN 0-8342-1815-1.
  • FORSYTHE, S J. The Microbiology of Safe Food. Blackwell Science, 2000. 412 p. ISBN 0-632-05487-5.
Recommended reading list
  • Nařízení EP a Rady (ES) 854/2004
  • Nařízení EP a Rady (ES) 882/2004