FOOD SAFETY MANAGEMENT SYSTEMS (FSMS), QUALITY MANAGEMENT SYSTEMS (QMS), CERTIFICATION AND ACCREDITATION
| Title | ΣΥΣΤΗΜΑΤΑ ΔΙΑΧΕΙΡΙΣΗΣ ΑΣΦΑΛΕΙΑΣ ΤΡΟΦΙΜΩΝ (ΣΔΑΤ), ΣΥΣΤΗΜΑΤΑ ΔΙΑΧΕΙΡΙΣΗΣ ΠΟΙΟΤΗΤΑΣ (ΣΔΠ), ΠΙΣΤΟΠΟΙΗΣΗ ΚΑΙ ΔΙΑΠΙΣΤΕΥΣΗ / FOOD SAFETY MANAGEMENT SYSTEMS (FSMS), QUALITY MANAGEMENT SYSTEMS (QMS), CERTIFICATION AND ACCREDITATION |
| Code | FHB.2.5 |
| Faculty | Sciences |
| School | Biology |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Coordinator | Thomas Bintsis |
| Common | No |
| Status | Active |
| Course ID | 600026544 |
Programme of Study: DTPMS YGIEINĪ KAI VIOTECΗNOLOGIA TROFIMŌN
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses | 2 | 1 | 3 |
| Academic Year | 2025 – 2026 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 2 |
| Class ID | 600273607
|
Course Type 2021
General Foundation
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600273607
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
The main objective of the course is to familiarize students with the requirements, practical implementation, and certification of international food quality management systems (QMS) and food safety management systems (FSMS), as well as food traceability systems and rapid alert for safety hazards within the European and international food supply chain. Upon successful completion of the course, students are expected to identify the similarities and differences in the requirements of international QMS (ISO 9001) and FSMS standards (ISO 22000, FSSC 22000, BRC, IFS) in relation to the application of good hygiene practices and prerequisite programs, the HACCP system, validation and verification processes, and the development of a food hygiene and safety culture. Furthermore, students will be able to understand and distinguish the concepts and practical applications of certification and accreditation within the context of food hygiene (safety and quality).
General Competences
- Apply knowledge in practice
- Make decisions
- Work in teams
- Work in an interdisciplinary team
Course Content (Syllabus)
The scope of the course is to familiarize students with the main international standards for food safety and quality management, focusing on their development, basic structure, implementation, and certification within the global food supply chain. Additionally, the course aims to enhance understanding of the differences between certification and accreditation processes in the context of food hygiene (safety and quality).
Keywords
Food safety management systems, Quality management systems, Certification, Accreditation
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
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 16 | 0.6 | ✓ | ||
| Reading Assigment | 39 | 1.6 | ✓ | ||
| Tutorial | 2 | 0.1 | ✓ | ||
| Written assigments | 16 | 0.6 | ✓ | ||
| Exams | 2 | 0.1 | ✓ | ||
| Total | 75 | 3 |
Student Assessment
Description
Group project (20%) and final exams (80%).
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Performance / Staging (Summative)
Bibliography
Additional bibliography for study
Βαρζάκας Θ. 2021. Συστήματα διαχείρισης ποιότητας και ασφάλειας τροφίμων. Εκδόσεις Τσότρας, Αθήνα.
Last Update
02-09-2025
