 | | |
| VCER0003-1 | Management system of food safety based on ISO 22000
|
|
| Duration : | 30h Th, 66h Mon. WS |
|
| Number of credits : |
|
|
| Lecturer : | E. Chalmagne, Georges Daube, A. Hofman, Nicolas Korsak Koulagenko, D. Legrand |
|
Language(s) of instruction :
|
| French language |
|
Course contents :
|
| In the context of global trade, the control of food sefty is of paramount importance. With the globalization, the use of an international norm may be useful in order to comply with this requirement. The ISO 22000 norm applied to all companies involved in food production, from the producer to the retailer. As this norm is more and more requirement by customers and associated companies, this norm represent a clue to access the market. Thus, managers and technicians involved in quality assurance should gain a high knowledge in order to implement this norm, based on prior knowledge of biological and chemical risks. |
|
Learning outcomes of the course :
|
| At the end of this training courses, the students will have the ability to
> identify, assess and control chemical and biological risk in the food chain (certificate)
> intrepret correctly the requirements of the norm
> use the pratical tools in order to set up a management system based on this intrenational norm
> asses the pertinence and efficacity of a safet management system of a food producer. |
|
Prerequisites and co-requisites/ Recommended optional programme components :
|
| These training courses have as target engineers, production staff, responsible of logistic, quality assurance, inspectors, quality controller and veterinarians. Students for the certificate will have to justify a good prior knowledge and skills in chemistry and biology. |
|
Mode of delivery (face-to-face ; distance-learning) :
|
| Programme
> post-graduate certificate : 2 modules (A1 to A2) + 7 modules (B1 to B7)
> Training in food safety management system based on the ISO 22000 norm : 7 modules (B1 to B7)
+++++++++++++++++++++++++++++++
A1 : Biological risks associated with food
A2 : chemical risks associated with food
B1 : introduction
B2 : success elements in association with implementation of the norm
B3 : Prerequisite programs
B4 : hazard analysis
B5 : control measures
B6 : oPRP and CCP
B7 : internal audits and management review |
|
Recommended or required readings :
|
| Written notes will be uploaded on web-CT |
|
Assessment methods and criteria :
|
| > for the certificate
evaluation after modules A1 and A2 + final evaluation after module B7
> for the training course in food safety management based on ISO 22000 norm :
final evaluation after module B7 |
|
Organizational remarks :
|
| To see the leaflet of information (in french), please go the following link: http://www.dda.ulg.ac.be/pages/pdf/Management_SA_2010-2011.pdf |
|
Contacts :
|
| for administrative purpoise:
Marie-Christine Devillers
tel : +32 87 789 596
mariechristine.devillers@forem.be
educational aspects:
Nicolas Korsak
tel : +32 4 366 40 40
nkorsak@ulg.ac.be |
|
