Study Programmes 2015-2016
STAL0004-2  
Food safety and quality management
Duration :
36h Th
Number of credits :
Specialised master in food science and technology4
Lecturer :
Marianne Sindic
Language(s) of instruction :
French language
Organisation and examination :
Teaching in the first semester, review in January
Units courses prerequisite and corequisite :
Prerequisite or corequisite units are presented within each program
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
Prerequisite knowledge and skills :
Planned learning activities and teaching methods :
Lectures : 24h
Visits : 12h
Mode of delivery (face-to-face ; distance-learning) :
Recommended or required readings :
Text book
Assessment methods and criteria :
Written examination
Work placement(s) :
Organizational remarks :
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