The course QUALITY CONTROL AND FOOD QUALITY AND SAFETY MANAGEMENT SYSTEMS provides the institutional framework for ensuring the hygiene and quality of food, the Quality Management System according to the ISO 9001:2015 Standard, Management of the safety of food, the HACCP system (principles, development, application/maintenance, forms), analysis requirements of the ISO 22000:2018 standard, comparative presentation of standards, inspection Systems, system certification, basic principles of quality and safety management food, modern approaches to food quality and safety control (quantitative microbiology, risk analysis). Upon successful completion of the course, the student will be able to: know the basic principles of Food Legislation, quality parameters, basic organic and chemical hazards related to food safety and be able to draw up and implement risk analysis and quality management systems in practice or food safety (HACCP-ISO 22000, ISO 9001, GFSI standards, etc.). Familiarity with above topics are completed through appropriately designed laboratory exercises, topics and computational exercises (case studies). In addition, the course is a basic introductory course in the concepts of quality control and food quality assurance, where their quality characteristics are presented food (quantitative, invisible, organoleptic and functional characteristics) and organoleptics characteristics. (Appearance, texture, smell and aroma, taste.

It is aimed at the admission of students

1. a) in data analysis and sampling – food sampling plans,
2. b) the basic concepts of food quality and organoleptic examination
3. c) how to deal with and solve quality problems with the help of statistics quality control using

control charts and organoleptic control of food,

1. d) in understanding the methods and the way of analyzing organoleptic data assessment, and
2. e) in the assessment of forgery, misrepresentation, fraud (recent cases) with regard to raw

materials and their ingredients and methods of determining food authenticity.

Upon successful completion of the course, the student will be able to:

• assess recorded non-conformance inspections
• design procedures according to the prescribed requirements
• judge measurable results of evaluation and application of procedures
• cooperate as members of quality assurance and food safety teams
• plan corrections and corrective actions for non-conformances
• apply the procedures provided by a management system food safety
• recognize the basic prerequisites for implementing management systems food safety
• carry out inspections for compliance with hygiene instructions
• raise awareness of the observance of rules of good hygienic practice
• apply the procedures provided by a management system quality and food safety
• has understood the importance of quality and its benefit and what it constitutes a matter of prevention and not of controls or inspections
• has understood the importance of specifications, the customer and of variability for the definition of quality, and the relation of the latter to the quality problems
• has an understanding of the dimensions of quality that contribute to the determination of a product
• can combine statistics with the concept of quality to solve or prevention of quality problems, as well as their improvement
• has understood the application of problem solving tools and quality management
• perceive the need for continuous quality improvement
• has understood the concept and methods of organoleptic examination
• applies the principles of organoleptic assessment of food in its procedures food industry
• applies organoleptic evaluation techniques to food acceptance by consumers
• correlates organoleptic evaluation with instrumental analysis techniques for assessment of food quality