Sustainable Food Management

Food Hygiene Management 1

Integrated course, 2.00 ECTS


Course content

• Company and personal hygiene: practical application
• Constructional requirements
• Cleaning and desinfection
• Pest control
• HACCP according to Codex Alimentarius - Methods and tools
• Risk analysis and -evaluation

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