MN301202 Quality Assurance II (HACCP)

MB201302, Microbiology and Hygiene, MN201202 Food Technology I and MN201402 Quality Assurance I

After a completed course, the student should be capable of undertaking a risk analysis, identify Critical Control Points and develop a HACCP plan for a given food processing line.

• Risk /risk analysis.
• Critical control points.
• HACCP-plan.
• Maintenance of a HACCP plan
  

Lectures and exercises. A group thesis on development and implementation of a HACCP plan for an industrial situation is to be completed..

Approved exersices are mandatory for admission to the examination. These elements will be included in a portfolio to be delivered by a specific date.

Oral examination. In case of doubt, a sample may be drawn from the portfolio and included in the evaluation.