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Quality Systems in Food Chain

Course developer

Course abstract

Students will learn quality management founder philosophies and programs as well as theoretical and practical skills in quality system management and implementation in food manufacturing enterprises. They will gain knowledge about integrated and specific quality systems in enterprises. To identify the work environment risks in food manufacturing enterprises are used OHSAS standards. To provide product manufacturing that complies with consumer needs is used quality home developing phases. Students learn FMEA quality management instruments and quality cost analysis methodology. Acquire knowledge of the application of TACCP and VACCP principles in the assessment of potential threats and vulnerabilities in the food production company.

Learning outcomes and their assessment

Knowledge and critical understanding of quality management theories and integrated quality management systems - test.
Know quality philosophy and programs for controlling and managing the production of food products that meet the requirements of clients - test.
Able to show a scientific approach and analytically describe information, problems and solutions in developing quality cost programs - practical / seminar works.
Able to assess potential threats and identify work environment risks in a food processing company - practical / seminar works.
Competence to be able to use theoretical knowledge and practical skills to use effective quality management strategy in the company to ensure the production of quality food products - independent work.

Course Content(Calendar)

1. Quality philosophy (1h lecture).
2. Food quality schemes (2h lecture, 2h seminar).
3. Food quality management models (2h lecture).
4. FMEA model (1h lecture, 2h practical work).
5. Quality house (1h lecture, 2h seminar).
6. Food company as a single quality management system (1h lecture).
7. Identification of work environment risks in food processing company (1h lecture, 2h practical work).
8. Integrated quality management systems (1h lecture, 2h seminar).
9. Quality cost program (2h lecture, 2h practical work).
10. TACCP system (2h lecture, 2h practical work).
11. VACCP system (2h lecture, 2h seminar).

Requirements for awarding credit points

The final evaluation of the study course consists of:
passed final tests on the theoretical subjects acquired in the study course (25%);
passed 2 tests (25%);
passed practical works and seminars (25%);
developed and presented independent work (25%).

Description of the organization and tasks of students’ independent work

Independent work. Development of strategy for food quality management (submitted electronically). Students present their work and participate in the discussion.

Criteria for Evaluating Learning Outcomes

The assessment of the study course depends on the assessment of the final test and the accumulative assessment of practical, seminar and independent work.
Students can obtain a successful mark 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

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Notes

Academic master’s study programme Food science, professional master’s study program Food hygiene, 6th study level