Work placement, 1.00 ECTS
Applying theoretical knowledge in the context of an activity that was agreed upon with the mentor.
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
Prerequisites and co-requisites
Module: Fundamentals of Food Analysis and -Hygiene
Assessment methods and criteria