Course code PārZ1015

Credit points 2

Quality Systems

Total Hours in Course80

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours48

Date of course confirmation21.03.2018

Responsible UnitInstitute of Food

Course developer

author Pārtikas institūts

Anita Blija

Dr. sc. ing.

Prior knowledge

PārZ1013, Food Law

PārZ1014, Hygiene Requirements in the Enterprise

Course abstract

The aim of the study course is to provide opportunities for students to obtain knowledge about quality control, assurance and management systems in food production companies, as well as the role of these systems in producing quality products. The study course introduces the theoretical basis of the food safety system and teaches how to use the knowledge to carry out risk analysis in the production processes of foods.

Learning outcomes and their assessment

Knowledge and critical understanding of the types of quality systems – 1st test.
Know food safety management system and its role in providing safety in the product manufacturing process – 2nd test.
Know quality system implementation methods and their effectiveness assessment procedures – 3rd test.
Skills to formulate problems and find solutions by explaining and justifying them, discussing about quality control and management systems – 1st, 2nd 3rd practical works.
Skills to use the acquired knowledge in conducting risk analysis in various food production processes, analytical description of information, problems and solutions for food quality management in production – 4th, 5th and 6th practical works.
Competence to be able to apply the acquired theoretical knowledge and practical skills to make decisions and solve problems in choosing an effective quality system for the development and implementation of innovative products in the company – 1st and 2nd homework.

Course Content(Calendar)

1. Quality terminology, historical development of quality systems
2. Good manufacture practice. 1st practical work: Development of effective production and efficient quality management procedures.
3. Theoretical base of food safety system (HACCP).
4. Product description. Construction of flow diagram. 2nd practical work: Risk analysis of innovative product.
5. Potential hazards. Risk analyses.
6. HACCP plan. 1st homework presentation.
1st test: Quality control systems.
7. Food safety system documentation.
8. Quality management system (ISO 9001). 3rd practical work: Developing the quality management system's generic processes.
9. Process control in quality management system.
10. Quality management system documentation.
11. Food safety management systems (ISO 22000, FSSC 22000, BRC, IFS, SQF). 4th practical work: Analysis of food safety management system standards.
2nd test: Quality management systems, Food safety management systems.
12. Food safety management system documentation. 5th practical work: Development of product traceability documentation for food safety management system.
13. Quality systems document control.
14. Quality systems audit. 6th practical work: Development of audit plan.
15. Quality systems manager.
16. Implementation of quality systems. 2nd home work presentation.
3rd test: Evaluation implementation of quality management systems.

Requirements for awarding credit points

Final evaluation of the study course consists from:
pass with a mark consisting of a final test on the theoretical questions acquired in the study course (25%);
developed and assigned 6 practical works (25%);
passed 3 tests (25%);
developed, presented and passed 2 homework’s (25%).

Description of the organization and tasks of students’ independent work

1st homework. Development of the documentation necessary for the implementation of quality control systems (submitted electronically), students present their work and participate in the discussion.
2nd homework. The development of a package of documents necessary for the certification of the food safety 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 acumulative assessment of practical and homework.
Students can obtain a successful test if at least 50% of the test questions was be answered correctly.
Graded test was be calculated as the mean arithmetic of the test score and the average semester mark, which is calculated as the arithmetic mean of the marks of the test, practical and homework taken from the study course.

Compulsory reading

1. Theuvsen L. (ed.) Quality Management in Food Chains. Wageningen: Wageningen Academic Publishers, 2007. 509 p.
2. Schmidt R. H. Food safety handbook. Hoboken, New Jersey, 2003. 850 p.
3. Kvalitātes pārvaldības sistēmas. Pamatprincipi un terminu vārdnīca: LVS EN ISO 9000:2015
4. Blija A. Pārtikas un uztura kvalitāte un drošums. Rīga: LU Akadēmiskais apgāds, 2007. 104 lpp.

Further reading

1. Quality systems and standards for a competitive edge. J. Luis Guasch ... [et al.]. Washington, D.C.: World Bank, c2007. 289 p.
2. Kvalitātes pārvaldības sistēmas. Prasības: LVS EN ISO 9001:2015.
3. Ioannis S.A. HACCP and ISO 22000: Application to Foods of Animal Origin. Chichester, U.K., Ames, Iowa: Wiley-Blackwell, 2009. 549 p.

Periodicals and other sources

1. Nozaru labas higiēnas un labas ražošanas prakses vadlīnijas. Pieejams
2. International Journal of Food Safety, Nutrition and Public Health. [tiešsaiste] [skatīts: 26.03.2018.] Pieejams:
3. Journal of Food Quality. Pieejams: Pieejams datubāzē Wiley Online Library LLU tīklā kā arī izmantojot LLU IS lietotājkontu ISSN (electronic):1745-4557


Obligatory study course for the full study time students of the FFT academic bachelor study programm "Food quality and innovation".