Food Safety and Quality Management

Legislation. HACCP. Personal Hygiene. Cleaning. Water supply. Food poisoning. Infection Biology. Epidemiology. Investigation of food-borne outbreaks. Quality planning, quality control and quality assurance. Traceability and emergency preparedness. Deviations and corrective measures. Auditing and documentation. Certification and accreditation. Quality costs. Quality improvement. Environmental hygiene and management. Internal control.

Knowledge
The candidate has broad knowledge of the factors that affect food safety
The candidate has knowledge of the conditions under which food poisoning can occur
The candidate has knowledge of how to investigate food-borne outbreaks
The candidate has knowledge of the drinking water supply conditions that affect hygiene quality
The candidate has broad knowledge of the principles of the central quality and food safety standards used in the food industry (HACCP, ISO 9001, BRC, ISO 22000)
The candidate has knowledge of general quality management (quality planning, quality control, quality assurance and quality improvement)
The candidate has knowledge of the internal control regulations IK-MAT and IK-HMS

Skills
The candidate can contribute constructively in the preparation and execution of quality plans, hazard analyzes and quality audits
The candidate can participate actively in the company's improvement work and emergency preparedness work
The candidate can develop internal control systems for use in the food industry
The candidate can study and discuss academic issues both verbally and in writing

General competence
The candidate understands the basic principles of good manufacturing practice (prerequisites)
The candidate has insight into the law regarding food safety
The candidate is aware of some central food-borne outbreaks in Norway
The candidate has knowledge of quality management systems in laboratory operations (ISO/EN 17025)
The candidate is familiar with environmental management systems (ISO 14001 and EMAS)

Lectures (56 h), theory exercises (12 h) and role play on outbreak investigation (9 h), self-study (118 h). Lectures on food poisoning is interconnected with TMAT3001 Advanced Microbiology.