Sustainable Food Management

Fundamentals of Quality Management

Integrated course, 2.00 ECTS

 

Course content

• Fundamentals of management systems, system and process orientation
• Emergence and development of quality assurance and quality management, connections and implications
• Development of corresponding norms and policies
• Main goals and tasks of quality management
• Principles of quality management and quality assurance according to ISO 9000-series, ISO 22000, IFS, BRC and interpretation • PDCA-circle, tools of quality assurance, audit
• Overview of preventive methods and their application
• Quality planning, inspection planning
• Systematic problem solving, K- & V-measures, CIP
• Documentation

Learning outcomes

Students should know the most important instruments of quality management and be able to apply them in quality assurance. Furthermore, they should be familiar with hygiene management, the most important guidelines for hygiene and their significane for practical work.

Recommended or required reading and other learning resources / tools

Bücher: Masing, Handbuch Qualitätsmanagement; Normen: ISO 9000/9001/9004, ISO 22000; Regelwerke IFS, BRC, etc.

Mode of delivery

Integrated course

Prerequisites and co-requisites

Module: Fundamentals of Food Analysis and -Hygiene

Assessment methods and criteria

Written exam, project work