Company Practice Hygiene Management
Work placement, 1.00 ECTS
Students must produce a project within the scope of their practical work. It must include essential components of a food safety concept.
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
Prerequisites and co-requisites
Module: Quality Management and Hygiene; Module: Fundamentals of Food Analysis and Food Hygiene
Assessment methods and criteria