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
Practical exercice : HACCP plan control
The student will be required to carry out a one-day internship at the fasfc and accompany a controller in a company in the food chain (subject to the acceptance of the AFCSA and the COVID measures)
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 : 10h
Personal works : 6h
Audit AFSCA : 6h (subject to the acceptance of AFSCA)
Seminar : 2h
Mode of delivery (face to face, distance learning, hybrid learning)
Taking into account the health situation and the instructions of Minister V. Glatigny, the methods planned for the organisation and evaluation of the course are likely to be modified in the event of a change in the risk of an epidemic. The courses will be given in the classroom and/or at a distance.
Organisational adjustments related to the current health context
Recommended or required readings
Text book
Assessment methods and criteria
Below you will find information on the evaluation methods planned for in-person and remote exams as well as those planned for hybrid sessions. Depending on how the health crisis evolves, the chosen method will be communicated to you no later than one month before the start of the exam session.
Any session :
- In-person
written exam ( open-ended questions )
- Remote
written exam ( open-ended questions )
- If evaluation in "hybrid"
preferred in-person
Additional information:
Written examination (75%) - FASFC visit report (25%) (subject to the acceptance of the AFCSA and the COVID measures)
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