MN301402 Quality Management and HACCP

Microbiology and hygiene, Food Chemistry and Nutrition, Food Technology I

On giving a profit perspective of Quality management, and enable the student to plan and execute processing within a Quality system in the fish processing industry. Further, to give the students knowledge on safety of foods, and enable the student to maintain and operate HACCP systems.

 Quality terms
 Quality in the project stage
 Quality and purchase
 Quality during manufacturing
 Quality in and after sales
 Quality Control
 Certification and maintenance of Q systems
 Environmental Certifications (EMAS, ISO, etc.)
 Risk management and documentation
 Statistics in manufacture management
 Sampling plans in the Quality Control
 Organising QA and HACCP systems, What and Why?
 Preparation for HACCP
 Development of safe products and services
 How to do a HACCP study
 How to implement and maintain a HACCP system
 Quality Assurance in food manufacture
 Codex Allimentarius
 Consumer Safety in the European Union
 HACCP requirements in the Norwegian Fisheries Legislation
 HACCP and ISO interrelations

Lectures, demonstrations and practice in the laboratory

Passed reports and exercises (no grade inferior of E) are mandatory to admission to the examination.

Portfolio evaluation 40%, oral examination, 50%.