| NAME OF THE COURSE |
Quality Management |
|---|
Code |
|
Course teacher |
Prof Tea Bilušić |
Credits (ECTS) |
5.0 |
|
Associate teachers |
Assoc Prof Mirjana Skočibušić |
Type of instruction (number of hours) |
|
|
Status of the course |
Mandatory |
Percentage of application of e-learning |
0 % |
|
| COURSE DESCRIPTION |
Course objectives |
Acquiring a basic and practical knowledge on principles, methodology, techniques of quollity assurance on food in RH and EU |
Course enrolment requirements and entry competences required for the course |
Completing the course: General Biology, Analytical Chemistry, Organic Chemistry, Microbiology of Food |
Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After completing the course, the student will will be able to
- Know basics information of international, European and Croatian legislation on food safety,
- Understand the theory and practice of quality management of food and implement a quality system
- Understand and be able to apply management tools
- They shall be ablle to to make case study in feeld of food business,
- Knowledge of HACCP, prerequisite programs, documentation
- Knowledge of ISO 9000, ISO 22000, IFS, BRC, 17025 and Accreditation System |
Course content broken down in detail by weekly class schedule (syllabus) |
First week : Introduction - Food Safety and Food Safety Management Systems: Seminar on Food Safety and Quality Management Systems
Second week : International, European and Croatian legislation in the area of food safety; Seminar on Quality Management Systems
.3rd week : total quality management, TQM; Seminar: quality tools, PDC cycle
.4th week : Food safety, Food safety management systems; Seminar: application of food safety in food industry,
5th week : Prerequisite programs (PRP) documentations, implementation of prerequisite programs; Seminar:, documentations and implementation of prerequisite programs
6th week . traceability and product recall; Seminar: traceability, documentation, product recall
7th week . I partial exam .
8th week: HACCP system, documentation and application; Seminar: HACCP
9th week . HACCP system, documentation and application; Seminar: HACCP.
10th week : Audit, certification, recertification; Seminar: Audit, certification, recertification
11th week : accreditation system; Seminar: accreditation
12 weeks . The basic concept of ISO 9001 and ISO 22000; Seminar: Application of ISO 9001 and ISO 22000
13th week . The basic concept of the BRC and IFS standards; Seminar: application of BRC and IFS standards
14th week autochthonous products, documentation and protection; Seminar: documentation and registration
15th week :II partial exam . |
Format of instruction: |
|
Student responsibilities |
Lectures attendance - at least 80% and completing seminars |
Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course): |
Class attendance |
1.0 |
Research |
0.0 |
Practical training |
0.0 |
Experimental work |
1.0 |
Report |
0.0 |
|
|
Essay |
0.0 |
Seminar essay |
1.0 |
|
|
Tests |
1.0 |
Oral exam |
1.0 |
|
|
Written exam |
0.0 |
Project |
0.0 |
|
|
|
Grading and evaluating student work in class and at the final exam |
The entire test can be applied over two partial tests during the semester. Passing threshold is 60%. Each test in assessing participates with 50%. Lectures presence of 80 to 100% is 10% marks. The examination periods there is a written and oral exam. Passing threshold is 60%. Passing one partial test of any part (previous activity) is valid throughout current academic year. Written exam has a share of 50% and oral examination also 50%. Students who have not passed the partial tests will have oral examination in the regular examination period. Passing threshold is 60% and the examination form to participate in the evaluation by 50%.
Rating: 60% -69% - satisfactory, 70% -79% - good, 80% -89% very good, 90% -100% - excellent. |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
V. Turčić. HACCP i higijena namirnica. Filedata, Zagreb, 2000. |
1 |
|
R. K. Guthrie. Food Sanitation. Avi, New York, 1988. |
1 |
|
N. G. Marriot, R.B. Gravani. Principles of Food Sanitation. Springer, 2006. |
1 |
|
|
Optional literature (at the time of submission of study programme proposal) |
A Asaj. Zdravstvena dezinskecija u nastambama i okolišu. Medicinska naklada, Zagreb, 1999.
A. Asaj. Deratizacija u praksi. Medicinska naklada. Zagreb, 1999.
|
Quality assurance methods that ensure the acquisition of exit competences |
- registration of student’s presence in class
- annual analysis of students success in this course
- student’s survey in order to evaluate the professor
- professor’s self-evaluation |
Other (as the proposer wishes to add) |
|
