MN301405 Quality Assurance
Semester: Fall
Credits: 10 ECTS
Language of instruction: The course will be taught in English, if attended by exchange students.
Target Audience: 3. year students, Marine biology and food processing
Prerequisites
BR200405 Statistikk for kjemi og biologi (Statistics for Chemistry and Biology), or similar (Module 1)
BI201505 Immunologi og mikrobiologi (Immunology and Microbiology), or similar (Module 2)
Objectives
· 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
Topics
Module 1
· The development of the Quality philosophy
· Quality terms; Quality 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 assessment
· Identification and control of critical control points
· HACCP plans
· Maintenance of a HACCP system
· HACCP integrated in other Quality systems (BRC, etc.)
· Governmental demands and customer demands in important markets
Instruction
Lectures and individual- and group-exercises (mandatory)
Mandatory Assignments
Mandatory exercises must be approved before admission to the examination
Evaluation
Four hours written exam.
Grades
A - F where the grade F represents failure
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