Quality Assurance and food safety systems
| Title | ΣΥΣΤΗΜΑΤΑ ΔΙΑΣΦΑΛΙΣΗΣ ΤΗΣ ΠΟΙΟΤΗΤΑΣ ΚΑΙ ΤΗΣ ΑΣΦΑΛΕΙΑΣ ΤΩΝ ΤΡΟΦΙΜΩΝ / Quality Assurance and food safety systems |
| Code | 9.2 |
| Faculty | Health Sciences |
| School | Veterinary |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Coordinator | Maria Papagianni |
| Common | No |
| Status | Active |
| Course ID | 200000618 |
Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)
Registered students: 2
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 9 | 5 | 2 |
| Academic Year | 2022 – 2023 |
| Class Period | Winter |
| Faculty Instructors | |
| Instructors from Other Categories | |
| Weekly Hours | 10 |
| Class ID | 600213607
|
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600213607
- At the Website of the School:
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Examination)
Learning Outcomes
with the course completion, the students will be able to construct a HACCP system for the food industry, to evaluate each step in a production line and they will be able to recognise the hazards and the critical control points and approve the further necessary actions which will assure the production of safe foods
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 in an interdisciplinary team
- Design and manage projects
Course Content (Syllabus)
9.2. FOOD QUALITY AND SAFETY SYSTEMS ( 10 HOURS)
1. Food quality and application of food safety control systems (1st hour)
2. Prerequisite programs and development of HACCP plans in the food industry (2nd hour)
3. Hazard analysis and identification of associated control measures (3rd hour)
4. Development, application and monitoring of HACCP plans in the food industry. The 7 principles of HACCP and guidelines of their application (4th &5th hours)
5. Monitoring and establishment of corrective actions and verification procedures. Implementation of HACCP plans (6th &7th hours)
6. Audit standards, certification requirements, and regulation issues (8th hour)
7. Responsibilities of food establishments regarding food safety. Compliance with legislation(9th hour)
8. Responsibilities of the Audit Authorities regarding food safety. Registration and approval of food establishments. Organization of audits and inspections by food authorities. (10th hour)
Keywords
HACCP, quality assurance, food quality, food safety
Educational Material Types
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Laboratory Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 47 | ✓ | |||
| Exams | 3 | ✓ | |||
| Total | 50 |
Student Assessment
Description
written examination at the end of the semester and intermediate exam (voluntarily)
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
Bibliography
Course Bibliography (Eudoxus)
Eφαρμογή και Έλεγχος του Συστήματος HACCP/ I. Αμβροσιαδης
Additional bibliography for study
1. Ανάλυση επικινδυνότητας στα κρίσιμα σημεία ελέγχου (HACCP)/ Κ. Τζια
2. ΑΣΦΑΛΕΙΑ ΤΡΟΦΙΜΩΝ - ΕΦΑΡΜΟΓΗ ΤΗΣ ΑΝΑΛΥΣΗΣ ΕΠΙΚΙΝΔΥΝΟΤΗΤΑΣ
ΕΦΑΡΜΟΓΗ ΤΗΣ ΑΝΑΛΥΣΗΣ ΕΠΙΚΙΝΔΥΝΟΤΗΤΑΣ ΚΑΙ ΚΡΙΣΙΜΩΝ ΣΗΜΕΙΩΝ ΕΛΕΓΧΟΥ (HACCP) ΣΤΙΣ ΒΙΟΜΗΧΑΝΙΕΣ ΤΡΟΦΙΜΩΝ ΚΑΙ ΠΟΤΩΝ/
Ι. ΑΡΒΑΝΙΤΟΓΙΑΝΝΗΣ, Δ. ΣΑΝΔΡΟΥ, Λ. ΚΟΥΡΤΗΣ
Last Update
15-03-2020
