Course code PārZ3078

Credit points 3

Quality assurance methods

Total Hours in Course81

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours49

Date of course confirmation21.03.2018

Responsible UnitInstitute of Food

Course developer

author Pārtikas institūts

Anita Blija

Dr. sc. ing.

Prior knowledge

PārZ1015, Quality Systems

PārZ2060, Milk Processing Technology

PārZ3080, Cereal Technology

PārZ3081, Meat processing technologies

PārZ3082, Fish processing technologies

PārZ3086, Beverage Production Technology

PārZ3087, Fruit and vegetable processing technologies

Course abstract

The aim of the study course is to provide opportunities for students to obtain knowledge about conformity assessment and quality assurance in accordance with the requirements of standards; the choice of quality control tools and their metrological security; statistical process management; quality improvement methods; quality assurance system and product certification.

Learning outcomes and their assessment

1. Knowledge about conformity assessment, quality assurance methods and control tools - 1st test
2. Know statistical process control methods and system conformity assessment - 2nd test
3. Know quality improvement methods, certification and accreditation procedures - 3rd test
4. Skills to formulate problems and find solutions by explaining and argumenting them, discussing methods of quality assurance - practical works No 1., 2., 3.
5. Skills to use the acquired knowledge in the assessment of quality and the choice of means of control - practical works No 4., 5., 6., 7.
6. Competence to use the acquired theoretical knowledge and practical skills when preparing for enterprise quality system certification and laboratory accreditation, understands professional ethics, assesses the impact of professional activity on the environment and society – 1st and 2nd homework.

Course Content(Calendar)

1. Quality assessment and their characteristics.
2. Quality conformity assessment stages. Practical work No 1: Food quality conformity assessment schemes.
3. Product quality assurance during purchasing, production and storage. Supplier and raw material control.
4. Management (top management and resources) and planning process quality assurance. Practical work No 2: Process management schemes for food processing companies.
5. Quality assurance of control and management systems, evidence of their effectiveness. Practical work No 3: Quality control methods for food control systems.
1st test: Quality and, process quality assurance.
6. Quality control methods (analytical, statistical, interactive).
7. Quality control means, their choice, efficiency and effectiveness. Practical work No 4: Development of technological process control scheme, justification and methodological solutions.
8. Metrological supply of quality control means.
9. Statistical process control (SQC, SPC, TQC). Practical work No 5: Development of process control management scheme.
10. Product conformity assessment, nonconforming product control. 1st homework presentation.
11. System conformity assessment, analysis of quality costs. Practical work No 6: Analysis of quality costs (preventive, evaluation and failure).
2nd test: Quality control methods and tools.
12. Product and system certification. Certification types and stages.
13. Laboratory accreditation.
14. Institution of quality assurance and control.
15. Quality improvement methods. Practical work No 7: Problem solving in a food processing enterprise using quality improvement methods.
16. Using of quality improvement tools in food processing enterprise. 2nd homework presentation.
3rd test: Certification, quality improvement methods.

Requirements for awarding credit points

Exam of the study course consists from:
• written exam consisting from the test on the theoretical subjects acquired during the study course and a task on subjects taught in one of the practical works (25%);
• developed and passed 7 practical works (25%);
• passed tests (25%);
• developed, presented and passed 2 homework (25%).

Description of the organization and tasks of students’ independent work

1st homework. Development of the package for the certification of the quality system (submitted electronically).
2nd homework. Development of a document package for the accreditation of the laboratory (submitted electronically).

Criteria for Evaluating Learning Outcomes

The assessment of the study course exam depends on the accumulative assessment of the examination task assessment and study course work, the accumulative assessment with a mark of practical and homework.
Student can get successful test note or exam if at least 50% of the test questions was be answered correctly.
The practical assignment of homework and examination was be assessed in accordance with the assessment procedure specified in the practical assignment of a homework or examination.
Students, who have at least 7(good) marks in this course, cannot complete the examination theoretical test and, as a test of the theoretical test, equate the average arithmetic of the marks of the test work taken from the study course.
The exam mark was be calculated as the arithmetic mean of the two examination tasks and the marks of the middle semester, which is calculated as the arithmetic mean of the marks of the test, practical and homework taken from the study course.

Compulsory reading

1. Vasconcellos, J. Andres. Quality assurance for the food industry [elektroniskais resurss] : a practical approach / J. Andres Vasconcellos. Boca Raton, FL : CRC Press, c2004. xxv, 421 lpp. : il. Grāmata izdota arī iespiestā veidā. ISBN 9780203498101
2. Abraham, Bovas (1998) Quality improvement through statistical methods. Boston, Birkhäuser, 442 p.
3. Miķelsons, Jānis, Akreditācija / Jānis Miķelsons, Iveta Goba. Rīga : Personāla sertifikācijas institūts, [2003]. 42 lpp. ; 21 cm. ISBN 9984971104.

Further reading

1. The 7 basic quality tools for process improvement. Pieejams:
2. Implementation of a quality management system in food production. Pieejams:
3. Improvement of Food Safety and Quality by Statistical Process Control (SPC) in Food Processing Systems: A Case Study of Traditional Sucuk (Sausage) Processing. Pieejams:
4. Alli, Inteaz Food quality assurance [elektroniskais resurss] : principles and practices / Inteaz Alli. Boca Raton : CRC Press, c2004. 151 p. Grāmata izdota arī iespiestā veidā. ISBN 9780203484883

Periodicals and other sources

1. How to improve food quality management in the bakery sector. Pieejams:


Obligatory study course for the academic bachelor study programm Food quality and innovation