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| STAL0004-2 | Food safety and quality management
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| Duration : | 36h Th |
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| Number of credits : |
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| Lecturer : | Marianne Sindic |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, review in January |
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Course contents :
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| 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 |
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Learning outcomes of the course :
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| 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 |
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Prerequisites and co-requisites/ Recommended optional programme components :
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Planned learning activities and teaching methods :
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| Lectures : 24h
Visits : 12h |
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Mode of delivery (face-to-face ; distance-learning) :
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Recommended or required readings :
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| Text book |
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Assessment methods and criteria :
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| Written examination |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| 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 |
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