Quality in the food company

Total Hours in Course120

Independent study hours120

Date of course confirmation21.03.2018

Responsible UnitInstitute of Food

Course developers

prof.

Sandra Muižniece-Brasava

Dr. sc. ing.

Pārtikas institūts

Dace Kļava

Dr. sc. ing.

Prior knowledge

PārZ1013, Food Law

PārZ1014, Hygiene Requirements in the Enterprise

PārZ1015, Quality Systems

Replaced course

PārZR003 [GPARR003] Quality in the food company

Course abstract

The aim of study course is strengthen the knowledge acquired during studies and gain practical skills in the production of food products and quality assurance. Students get acquainted with the quality system of the company, quality system management and stages.

Learning outcomes and their assessment

After the finishing this study course students will have:
• Knowledge and understanding of the quality control system existing in the food company, its structure and role in the development of safe food products - Preparation and defense of the practice report.
• Skills to ensure quality management and food quality control - Preparation and defense of the practice report.
• Competence to understand and evaluate the benefits of a quality system in a food production company - Preparation and defense of the practice report.

Course Content(Calendar)

1. General information about the company, charcterisation of raw materials used and their quality control – 1st week.
• company name, type of business, location, specialization;
• quality system in the company;
• the latest trends in product quality assessment; a description of the latest products (developed over the last 3 years).
2. Quality management in the company. Characterization of the quality system implemented by the company – 2nd week.
• innovation development planning, improvement, quality control. Development of documents for the production and sale of products;
• raw materials used in production, their classification and brief description; sequence and parameters of technological processes for the production of new products; used equipment;
• products, its characteristics, quality control;
• sanitary and hygienic requirements in the company. Environmental protection and occupational safety measures.
3. Product quality control and preparation of documentation for product realization/sale – 3rd week

Requirements for awarding credit points

Instruction of occupational safety has been completed. Sanitary certificate has been obtained. During the practice, students prepare a practice report and defend it when returning from practice. After defence, the pass of the course is given.

Description of the organization and tasks of students’ independent work

1. General information about the company, charcterisation of raw materials used and their quality control – 1 week
2. Quality management in the company. Characterization of the quality system implemented by the company – 1 week
3. Product quality control and preparation of documentation for product realization/sale – 1 week

Criteria for Evaluating Learning Outcomes

Formal test (pass/fail). The assessment of the study course depends on the assessment of the practice report.
Passing of course is obtained if at least 70% of practice report is included and properly described.

Compulsory reading

1. Uzņēmumā esošā pieejamā informācija par kvalitātes sistēmas pārvaldību.

2. Metodiskie norādījumi prakšu īstenošanai, https://www.ptf.llu.lv/sites/ptf/files/2020-04/Prakses_nolikums_2020.pdf
3. Blija A. Pārtikas un uztura kvalitāte un drošums. Rīga: LU Akadēmiskais apgāds, 2007. 104 lpp.

4. Kvalitātes pārvaldības sistēmas. Pamatprincipi un terminu vārdnīca: LVS EN ISO 9000:2015.

Periodicals and other sources

1. LR Zemkopības ministrija. Nozares portāls. Nozaru labas higiēnas un labas ražošanas prakses vadlīnijas. [tiešsaiste]. [skatīts 14.12.2018.] Pieejams: https://www.zm.gov.lv/partika

2. International Journal of Food Safety, Nutrition and Public Health. ISSN (print) 1479-391. ISSN (online) 1479-392X

Notes

Limited currency study course for the academic study program "Food Quality and Innovations".

Atsauksmes