Beverage Quality and Safety

Course Code:  6.2 

Semester: 6^th Semester 

Category: Compulsory  

Hours:  3h Th

ECTS : 3

 

LEARNING OUTCOMES

Upon completion of the course, students will be able to: 

• Fully understand the concept of quality and quality management in the Food & Drinks sector
• Know the aspects that determine the quality of different foods and drinks
• Comprehend the differences between quality management, quality assurance and quality control
• Know the basic quality management principles
• Fully understand the way ISO systems work, and get acquainted to the ISO9000 series of quality management systems
• Understand the concept of Total Quality Management (TQM), and know the Basic TQM principles
• Know the quality and safety management system of HACCP and its significance on the management of safety in the food and drinks sector
• Know the basic HACCP principles and their use in a food – drink unit
• Be able to determine Critical Control Points (CCP) in a food – drinks processing unit and – or in the HORECA
• Set their own HACCP quality and safety system in a food-drinks business, tailored to specific business needs
• Know the BRC quality management system, it’s history, significance and basic requirements
• Know the IFS quality management system, it’s history, significance and basic requirements
• Know the reasons that led to the development of ISO 22000 food quality management system, what aspects of food safety it may cover and its main pillars – requirements
• Be acquainted to the concepts of Good Manufacture Practice (GMP) and Good Hygiene Practice (GHP)
• Be able to set up a solid quality and safety management system in a food related business by using relevant sources of standards – information
• Know the use and value of Environment Management Systems in a food – drinks business
• Get aquatinted to the ISO14000 and EMAS Environmental Management Systems
• Be able to set up a solid quality assurance system in a food – drinks company
• Know how to organise quality control for raw materials and processes in the food – drinks business
• Understand the significance of Traceability in the food – drinks sector

 

COURSE CONTENT

• Introduction to the concept of quality and safety in general. Aspects that determine quality in various foods and drinks. The role of quality management in the food industry.
• Quality Management vs. Quality Assurance vs. Quality Control. Basic quality management principles. The concepts of Standardization, Certification and Accreditation.
• What is ISO and how do ISO standards work for businesses – institutions? Introduction to the ISO9000 quality management systems.
• Total Quality Management (TQM) and its principles.
• Introduction to Hazard Analyses Critical Control Points (HACCP) safety management system. History, significance and the basic HACCP principles.
• HACCP part II: Identification of Critical Control Points through risk assessment. Decision diagrams in CCP assessment. Examples of HACCP implementation in different drink production sectors.
• Other Quality Management systems and their requirements: a) British Retail Consortium (BRC) Global Standard and b) International Food Standard (IFS)
• Introduction, history and basic principles of the ISO:22000 food quality and safety management system. The significance of traceability.
• Environmental Management Systems in the food sector of today: Their role and significance. Introduction to ISO:14000 and EMAS.
• Quality Assurance and Quality Control in the food and drinks sector
• Quality Control in the production process. Audits in general and production process.

 

 

Evaluation Method 

• Final written examination. 

 

RECOMMENDED BIBLIOGRAPHY 

• Early, Ralph. Guide to quality management systems for the food industry. Springer Science & Business Meda, (2012).
• Paiva, Caroline Liboreiro. “Quality management: Important aspects for the food industry.” Food industry9 (2013): 191-192.
• Stevenson, K.E., Bernard, T., HACCP: A systematic approach to food safety. CTI Publications (1999)