Autumn Semester 2020 takes place in a mixed form of online and classroom teaching.
Please read the published information on the individual courses carefully.

752-1202-00L  Food Safety and Quality Management

SemesterSpring Semester 2015
LecturersT. Gude
Periodicityyearly recurring course
Language of instructionGerman


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
Literaturen/a
Prerequisites / Noticen/a