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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. Awareness of the impact of legal, economic, cultural, and consumer related factors on the food system are known. Iidentification of major challenges in the agro‐food‐health chain can be identified
Content
The following topics are discussed 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 Risk Assessments on examples for biological and chemical hazards will be discussed