 | | |
| STAL0004-2 | Food safety and quality management
|
|
| Duration : | 36h Th |
|
| Number of credits : |
|
|
| Lecturer : | Marianne Sindic |
|
Language(s) of instruction :
|
| French language |
|
Course contents :
|
| Products quality labels
Foof safety reglementation
Good hygienic practices
Cleaning and disinfection practices
HACCP : theory and practical examples
Quality management systems
Standards BRC, IFS, ISO 22000 |
|
Learning outcomes of the course :
|
| Present an overview of the standards, specify the requirements of the mains and replace them in their normative context.
To obtain basic knowledge about the implementation of a food safety system.
After completing the course, the student is expected to :
- master the european and belgian legislation about foodstuffs hygiene
- set up good practices to prevent these contaminations
-elaborate a cleaning/disinfection plan
-initiate an HACCP study in companies |
|
Planned learning activities and teaching methods :
|
| Lectures : 24h
Visits : 12h |
|
Recommended or required readings :
|
| Text book |
|
Assessment methods and criteria :
|
| Written examination |
|
Contacts :
|
| Marianne Sindic (Professeur)
Unité Analyses, Qualité et Risques
Laboratoire Qualité et sécurité des produits agroalimentaires (QSPA)
081/62.23.06
marianne.sindic@ulg.ac.be |
|
