Sustainable Food Management

Company Practice Hygiene Management

Work placement, 1.00 ECTS

 

Course content

Students must produce a project within the scope of their practical work. It must include essential components of a food safety concept.

Learning outcomes

Students are familiar with current norms and standards, e.g. IFS, BRC, ISO 22000, and can design a basic a food safety system. Students should acquire grounding in logistical frameworks and processes in production companies. They should also acquire grounding in logistics and how to deal with respective codes, indexes and optimization procedures. This course aims to teach students how to deal with fundamental logistical topics based on project work.

Recommended or required reading and other learning resources / tools

Arnold, D.: Handbuch Logistik; Arnold, D.: Materialfluss in Logistiksystemen; course materials

Mode of delivery

Integrated course

Prerequisites and co-requisites

Module: Quality Management and Hygiene; Module: Fundamentals of Food Analysis and Food Hygiene

Assessment methods and criteria

Project work