Quality Assurance and Certification

The development of the Quality philosophy Quality terms Quality Control The ISO 9001 Standard for Quality systems Certification and maintenance of Quality systems Risk management and documentation Statistics in manufacture management Hazard Analysis and Critical Control Point analysis (HACCP), definition and background Risk and risk asessment 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. IK-mat og IK-akvakultur.

Knowledge:

• define important terms within Quality Management
• be able to describe the history and main features of the quality Management science
• know the main features of certification systems and food saftey legislation in some important seafood markets
• know the principles of HACCP

Skills:

• be able to participate in the implementation and operation of a qmality system
• be able to apply the seven tools, and basic statistical techniques in process control and batch sampling and approval criteria
• be able to participate in the identification, development and maintenance of a critical control point (CCP)
• assess some relevant certification systems for a given processor company

Competence:

• The student will after the course have the expertise to implement and operate a quality system HACCP, IK-mat og IK-akvakultur

Learning activities: Lectures, exercises and a mandatory group thesis. The group thesis must be approved before admission to the examination.

The scheduled activities will amount to approx. 40 hours. The total work load should amount to 200 hours.