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Food Safety and Quality Management
Lebensmittelsicherheit und Qualitätsmanagement
Last Updated: 2026-02-05 15:41:10
Abstract
The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed.
Objective
Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment.
Content
The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab
Resources
Lecture Notes
n/a
Literature
n/a
General Information
- Language
- German
- Levels
- MSC , NDS
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture with exercise | Lebensmittelsicherheit und Qualitätsmanagement |
|
2 h weekly |