Study programmes / C-HE Horticultural Engineering / Quality Management Systems
Course code:SRJ
Course title in language of instruction:Systémy řízení jakosti
Course title in Czech:Systémy řízení jakosti
Course title in English:Quality Management Systems
Mode of completion and number of credits:Exam (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(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 - FH
Name of lecturer:doc. Ing. Josef Balík, Ph.D. (examiner, lecturer, supervisor)
Prerequisites:Methods of Food Analysis or Qualitology and control of quality
 
Aims of the course:To make students acquainted with current approach to the management quality, food safety and environment protection. Attain knowledge of standards for quality management, food safety and environmental management.
Course contents:
1.Current approaches to management quality, food safety and environment protection in the agricultural and food sectors (allowance 2/0)
2.Systems of quality assurance and hazard products in different stages of the food chain. (allowance 2/0)
3.Management quality systems in agreement with ISO 9001 (allowance 4/0)
4.Environmental management systems in agreement with ISO 14001 (allowance 2/0)
5.Rules of good manufacturing, hygienic and trade practices (allowance 2/2)
6.Standard for food safety - HACCP
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 2/0)
7.Certification system GlobalGAP
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 2/0)
8.Certification system in agreement with ISO 22000 (allowance 2/0)
9.Certification system BRC-Food and IFS (allowance 2/0)
10.Practical experience with application of quality systems and food safety in agricultural and food production (allowance 8/0)
11.Professional excursion during the first study year of master study grade. (allowance 0/10)
12.Focus on obligatory professional practice. (allowance 0/10)

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to apply knowledge
-ability to organize and plan ahead
-quality concept awareness
-skilled at utilizing and processing information

Specific competences:
 
-Knowledge of standards for environmental management.
-Knowledge of standards for food safety.
-Knowledge of standards for quality management.
-Knowledge of standards for quality management of farm produce.

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:Participation in lectures.
Oral examination.
The minimal requirements for passing:
A: 90-100% (correct answers)
B: 80-90%
C: 70-80%
D: 60-70%
E: 50-60%
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     consultation2 h
     colloquium2 h
Self-study
     preparation for exam30 h
     preparation for regular assessment10 h
     preparation for regular testing12 h
Total84 h

Basic reading list
  • KOPEC, K. -- BALÍK, J. Kvalitologie zahradnických produktů: nauka o hodnocení a řízení jakosti produktů a produkčních procesů. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2008. 171 p. ISBN 978-80-7375-198-2.
  • NENADÁL, J. et al. Moderní management jakosti: principy, postupy, metody. 1st ed. Praha: Management Press, 2008. 377 p. ISBN 978-80-7261-186-7.
  • Quality. 5th ed. Boston: Prentice Hall, 560 p. ISBN 978-0-13-159249-0.
  • EVANS, J R. -- LINDSAY, W M. Management and control of quality. 8th ed. [Mason, Ohio] [u.a.]: South Western, Cengage Learning, 2011. 743 p. ISBN 978-0-538-45260-1.
Recommended reading list
  • Technické normy ISO 9001, 14000, 22000, OHSAS 18001, certifikační schémata Global GAP, BRC-Food, IFS