Course code PārZP032
Credit points 12
Total Hours in Course324
Independent study hours324
Date of course confirmation13.04.2021
Responsible UnitInstitute of Food
Dr. sc. ing.
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.
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.
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
Work safety briefing. Passed sanitary book. After completing the traineeship, student must write and defend the work placement report.
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.
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.
1. Uzņēmumā esošā pieejamā informācija un dati par tehnoloģisko procesu, iekārtām un oficiālie finansu pārskati.
Compulsory practice for full-time students of the second level professional higher education study program “Food Technology”.