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Quality and Food Safety Assurance Systems

Course Code:

ΔΥ-703

Semester:

7th-semester PH

Specialization Category:

ΜΕ

Course Hours:

3Θ

ECTS:

6


 

LEARNING OUTCOMES 

The course completes the information and skills of students to compose a system plan for food safety and quality management according to international standards.

Upon successful completion of the course the student will be able to:

  • identifies the institutional framework and interprets it
  • describes and interprets and differentiates the requirements of different standards
  • composes requirements
  • applies the requirements of the standards to food businesses
  • inspect and evaluate the implementation of the systems and propose corrective actions.

 

GENERAL SKILLS

  • Search, analysis and synthesis of data and information, using the necessary technologies
  • Decision making
  • Autonomous work
  • Teamwork
  • Work in an international environment
  • Work in an interdisciplinary environment
  • Production of new research ideas

 

CORSE CONTENT 

  • The institutional framework for hygiene and quality assurance in the European Union
  • General food law and health regulations
  • The Quality Management System according to the ISO 9001: 2008 Standard (Lecture 1)
  • The Quality Management System according to the ISO 9001: 2008 Standard (Lecture 2)
  • Food safety management
  • The HACCP system
  • Analysis of requirements of the ISO 22000: 2005 standard
  • Analysis of requirements of the ISO 22000: 2005 standard
  • Comparative presentation of standards.
  • Systems Inspection
  • Systems Inspection
  • System certification

 

STUDENT EVALUATION

The evaluation is done in Greek Language

Theoretical part of the lesson

Written final exam (100%) in Greek Language that includes:

  • Multiple Choice Questions (50%)
  • Short Answer Questions (20%)
  • Problem Solving (30%)

Laboratory part of the lesson

Written final exam (60%) that includes:

  • Multiple choice questions
  • Development of issues
  • Solve exercisesΑυτοτελής μελέτη (40%)

The participation in the final assessment, the final written exam and the intermediate assessments, are made known to the student from the beginning of the semester.

 

RECOMENDED BIBLIOGRAPHY

  • Αμβροσιάδης, Ι. 2005. Εφαρμογή και Έλεγχος του συστήματος HACCP, Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη.
  • Τάκης, Α. 2009. Η ασφάλεια των τροφίμων στο ευρωπαϊκό δίκαιο. Σάκκουλας Εκδόσεις Α.Ε., Θεσσαλονίκη.
  • Surak, J.G. & Wilson, S. 2007. The certified HACCP auditor handbook. ASQ Quality Press, Milwaukee, Wisconsin.
  • Russell, J.P. (Ed). 2005. The ASQ Auditing Handbook, 3rd ASQ Quality Press, Milwaukee, Wisconsin.
  • Αρβανιτογιαννης Ιωάννης.Το νέο πρότυπο ποιότητας κ ασφάλειας τροφίμων ISO 22000Εκδόσεις Σταμούλη.
  • Κωστής Ιωάννης Ανάπτυξη Συστήματος ISO 9001:2000.Εκδόσεις Σύγχρονη εκδοτική

 

EUDOXUS

  •  HACCP – Η ΠΟΙΟΤΙΚΗ ΠΡΟΣΕΓΓΙΣΗ, Ευάγγελος Ευμορφόπουλος Λεπτομέρειες