Duration
16h Th, 6h Pr, 2h SEM
Number of credits
| Master in agricultural bioengineering (120 ECTS) | 2 crédits | |||
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 2 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Foof safety reglementation
Good hygienic practices
Cleaning and disinfection practices
HACCP : theory and practical examples
Standards BRC, IFS, ISO 22000
Learning outcomes of the learning unit
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
GEST 3773-1 Gestion de la qualité
Planned learning activities and teaching methods
Lectures : 11h (4h B. Schiffers et 12h M. Sindic)
Personal works : 6h
Audit AFSCA : 6h
Seminar : 1h
Mode of delivery (face-to-face ; distance-learning)
Recommended or required readings
Text book
Assessment methods and criteria
Written examination
Work placement(s)
One-day Intership (FASFC - Federal Agency for the safety of the Food chain)
Written report of the visit
Organizational remarks
Contacts
Marianne Sindic (Professeur)
Laboratoire Qualité et sécurité des produits agroalimentaires (QSPA)
081/62.23.06
marianne.sindic@ulg.ac.be
Bruno Schiffers
Pesticide science laboratory
081/62.22.15
bruno.schiffers@ulg.ac.be