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Food Quality Managment II

Course developer

Course abstract

Students obtain knowledge and applied acquirements for working in different food production companies, to get acquainted with chemical and microbial quality control principles. Students obtain knowledge about the quality control system, the realization system of products, and the logistics system in enterprises.

Learning outcomes and their assessment

After mastering the study course students will get:
knowledge of quality management and logistics systems in a particular food business – defending the work placement report.
skills to be able to independently perform the work duties entrusted to the company, to summarize the information obtained during the internship – preparation of work placement report.

competence to be able to analyze and explain the need for the choice of quality management system and critical control points in the company, the operation of the logistics system. The student is able to draw appropriate conclusions about the internship company.

Course Content(Calendar)

1. General information about the company and its products.
2. Quality control of raw material semi-finished products and finished products, periodicity of control, indicators to be determined.
3. Organisation of raw materials distribution.
4. Quality management system. HACCP implementation stages in the company, its monitoring.
5. Characteristics of the work organization in the company. Rationality management in storage places and stock-buildings in the company.
6. Types of sales of produced products - wholesalers, agents, managers, specialized wholesalers.
7. Transport logistics and service level in the company. Product market characteristics. Competition.

8. Enterprises and costs, profits and losses. Trainee Conclusions and Suggestions. Practice report design

Requirements for awarding credit points

Work safety briefing. Passed sanitary book. After completing the traineeship, student must write and defend the work placement report.

Description of the organization and tasks of students’ independent work

According to the internship program, the student must be able to organize his / her work during the internship, gaining the necessary information and experience in the chosen food production company.

Criteria for Evaluating Learning Outcomes

During the work placement, the questions included in the work placement program have to be completed, the duties assigned during the internship are met conscientiously, the student receives review from the work placement place. After completing the traineeship, student must write and defend the work placement.

Compulsory reading

1. Uzņēmumā esošā pieejamā informācija un dati par tehnoloģisko procesu, iekārtām un oficiālie finansu pārskati.

Notes

Compulsory practice for full-time students of the second level professional higher education study program “Food Technology”.