Quality Management

NAME OF THE COURSE Quality Management

Code

KTK303

Year of study

3.

Course teacher

Prof Tea Bilušić

Credits (ECTS)

5.0

Associate teachers

Assoc Prof Mirjana Skočibušić

Type of instruction (number of hours)

P S V T

30

15

15

0

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)