MN301405 Quality Assurance

BR200405 Statistikk for kjemi og biologi, or similar (Module 1)

BI201505 Immunologi og mikrobiologi, or similar (Module 2)

Give knowledge on background and basic concepts of the theory of Quality 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 .

• To be familiar with standards and codes of practice within the field of food safety and quality

Module 1

• The development of the Quality philosophy
• Quality termsQuality in the project stage
• Quality and purchase
• Quality during manufacturing
• Quality in and after sales
• Quality Control
• The ISO 9001 Standard for Quality systems
• Certification and maintenance of Quality systems
• Environmental Certifications (EMAS, ISO, etc.)
• Risk management and documentation
• Statistics in manufacture management
• Sampling plans in the Quality Control

Module 2

• Hazard Analysis and Critical Control Point analysis (HACCP), definition and background
• Risk and risk asessment
• Identification and control of critical kontrol points
• HACCP plans
• Maintenance of a HACCP system
• HACCP integrated in other Quality systems (BRC, etc.)
• Governmental demands and customer demands in important markets

Lectures and individuale- and group-excersises (mandatory)

Mandatory excersises must be approved before admission to the examination

Four hours written exam.