Course code PārZ4055

Credit points 2

Food Quality Management

Total Hours in Course80

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours48

Date of course confirmation06.12.2016

Responsible UnitUztura katedra

Course developer

author Uztura katedra

Anita Blija

Dr. sc. ing.

Course abstract

In the subject students can obtain knowledge about food quality management system and these system elements, food safety management systems, assessment of food quality, introducing of EFQM (European Foundation for Quality Management) model in food enterprise using TQM (Total Quality Management) principles.

Learning outcomes and their assessment

Knowledge and critical understanding of the principles of quality management and types of systems - 1st test.
Managing food safety management system and its role in providing safety in the product manufacturing process - 2nd test.
Managing quality system implementation methods and their effectiveness assessment procedures - 3rd test.
Can formulate problems and find solutions by explaining and arguing them, discussing quality control and management systems - practical works.
Ability to demonstrate a scientific approach and to describe analytically the information, problems and solutions in the management of food quality in the company - practical works.
Competence to be able to acquire the theoretical knowledge and practical skills necessary for the implementation of an effective quality management strategy in the company - 1st and 2ndindependent work.

Course Content(Calendar)

1. Introduction to the study course. Food quality and affecting factors. (Lecture – 1h; Practical works – 2h).)
2. Food quality control systems (Lecture – 2h).
3. Food safety system (HACCP). Risk analysis in the technological process of food production. Independent work presentation-discussion about Analysis of risk factors in food production (Lecture - 2h; Practical works - 2h).
4. Food safety management systems (Lecture - 2h). Basic issues of food quality management, food quality control systems - 1st test.
5. Quality management system ISO 9001 (Lecture - 2h, Practical works - 2h).
6. Quality system documentation required for a food company (Lecture - 1; Practical works - 2h).
7. Application of quality audit for food quality management system evaluation (Lecture - 2h; Practical works - 2h). Quality management system, documentation, audit - 2nd test.
8. Quality improvement methods (Lecture - 2h, Practical works - 2h).
9. Application of TQM basic principles in arranging food business according to EFQM model (Lecture - 1h).
10. Food quality conformity assessment. Independent work presentation-discussion about Quality management strategy in the company (Lecture - 2h, Practical works - 2h).
11. Food quality costs(Lecture - 1h; Practical works - 2h).). Quality improvement, costs, conformity assessment - 3rd test.

Requirements for awarding credit points

Final evaluation of the study course consists from:
• developed and assigned practical works 50%);
• passed to 3 tests (25%);
• designed, presented and passed two independent work’s (25%).

Description of the organization and tasks of students’ independent work

1st independent work. Development of a document package for the certification of food safety management system (submitted electronically). Students present their work and participate in the discussion.
2ndindependent work. Development of the documentation necessary for the certification of the quality management system (submitted electronically). Students present their work and participate in the discussion.

Criteria for Evaluating Learning Outcomes

The assessment of the study course with a mark depends on the assessment of the test and study course, the accumulative assessment of practical and homework.
Students can obtain a successful test if at least 50% of the test questions was be answered correctly.

Compulsory reading

Vasconcellos, J.A. (2004) Quality Assurance for the Food Industry: A Practical Approach, Boca Raton, FL, CRC Press, 421 p.
Theuvsen, L. (ed.) (2007) Quality Management in Food Chains, Wageningen, Wageningen Academic Publishers, 509 p.
Schmidt, R. H. (2003) Food safety handbook, Hoboken, New Jersey, 850 p.
Blija, A. (2007) Pārtikas un uztura kvalitāte un drošums. Rīga : LU Akadēmiskais apgāds, 104 lpp
Carol A. Wallace, William H. Sperber, Sara E. Mortimore (2011) Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain.Chichester, Wiley-Blackwell, 328 p.

Further reading

Ioannis, S.A. (2009) HACCP and ISO 22000: Application to Foods of Animal Origin, Chichester, U.K., Ames, Iowa, Wiley-Blackwell, 549 p.
Luning, P.A., Devlieghere, F. and R. Verhé (eds.) (2007) Safety in the Agri-food Chain, Wageningen, Wageningen Academic Publishers, 684 p.
Food safety risk analysis :a guide for national food safety authorities / Food and Agriculture Organization of the United Nations, World Health Organization. Rome: FAO :WHO, 2006, 102 p.
J. Luis Guasch (2007) Quality systems and standards for a competitive edge. Washington, D.C., World Bank, 289 p.
Ian Shaw (2013) Food safety: the science of keeping food safe. Chichester, West Sussex, UK; Ames, Iowa, Wiley-Blackwell, 428 p.

Periodicals and other sources

ISO standarti
Food Quality and Preference


The compulsory course the professional study program "Food Technology".