Food Safety & Quality Management Systems

Course Information
TitleΣυστήματα Διασφάλισης Ποιότητας / Food Safety & Quality Management Systems
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level2nd / Postgraduate
Teaching PeriodSpring
CoordinatorKonstantinos Koutsoumanis
Course ID600017956

Programme of Study: FOOD LAW

Registered students: 15
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses215

Class Information
Academic Year2021 – 2022
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours2
Total Hours26
Class ID
Course Type 2011-2015
Knowledge Deepening / Consolidation
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Required Courses
  • ΝΤΠ104 Introduction to Food Law
Learning Outcomes
At the end of this lesson, the student will be able to understand: i. Know the basic concepts of food quality such as total quality management and quality costs ii. Know the requirements of ISO22000 and how it is applied in food industries iii. Recognize the key Biological and Chemical Hazards of Food iv. Develop a HACCP plan v. Know the requirements of the Golbally Food Safety Initiative (British Retail Consortium standard and the International Food Standard) vi. To know the requirements of the standards of the rural area. vii. Know the environmental management standards viii. To know the requirements of the standards applied in laboratories ix. Know the requirements of dietary standards
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Work in an international context
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Design and manage projects
  • Appreciate diversity and multiculturality
  • Respect natural environment
  • Demonstrate social, professional and ethical commitment and sensitivity to gender issues
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
• Introduction to Food Quality Assurance (Total Quality Management, Quality Cost) • HACCP and ISO22000 I standards • The BRC Global Standards (British Retail Consortium) • THE International Food Standard • The AGRO series standards • The GLOBALGAP standard (EUREPGAP) • ISO9001 standard • The Environmental Management Standard ISO14001 • ISO 17025 standard for the creation, organization and accreditation of measuring, testing and calibration laboratories • Nutrition Quality Assurance Standards (HALAL, COSHER)
Educational Material Types
  • Notes
  • Slide presentations
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Course Organization
Written assigments20
Student Assessment
All assignments and exams will be expected to be of professional quality and hand delivered in class. No late work will be accepted without prior approval from the instructor. The grade for the course will be determined as follows. Grading: Homework assignment 10% Mid-term exams 20% Final Exams 70% Total 100%
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Short Answer Questions (Formative)
  • Written Exam with Extended Answer Questions (Formative)
  • Written Assignment (Formative)
Additional bibliography for study
Teaching material will be available to all students via the e-learning system at least one week prior the lectures
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