Quality and Product Safety

Objective

Upon completing the study module, the student will understand what comprehensive quality and safety thinking means in the context of organizational operations. The student will be familiar with legal requirements and the most common voluntary quality and safety systems employed by companies. Additionally, they will be able to plan and develop measures to ensure the quality and product safety of goods.

Content

• Legislative Quality and Safety Requirements
• Self-Monitoring and Regulatory Supervision in Food Production
• Voluntary Quality and Food Safety Standards
• Shelf-Life Studies of Bioindustry Products

Qualifications

Food Chemistry
Industrial Microbiology and Production Hygiene
Industrial Microbiology and Production Hygiene

Assessment criteria, satisfactory (1)

• The student demonstrates a basic understanding of legal quality and safety requirements, HACCP systems, and food inspection.
• They recognize voluntary quality and food safety standards, as well as company-specific standards at a basic level.
• The student can plan basic practical management measures to ensure the quality and product safety of goods.
• Understands the basic principles of quality and food safety improvement.

Assessment criteria, good (3)

• The student shows a deeper understanding of legal quality and safety requirements, HACCP systems, and food inspection.
• They provide more detailed insights into voluntary quality and food safety standards and comprehend company-specific standards more thoroughly.
• The student is capable of planning and developing more diverse practical management measures that promote the assurance of quality and product safety.
• Understands the phased process of quality and food safety improvement and can apply principles in practice.

Assessment criteria, excellent (5)

• The student demonstrates a profound and holistic understanding of legal requirements, HACCP systems, and food inspection, as well as their integration into organizational operations.
• They recognize the underlying principles of legal requirements and possess a comprehensive understanding of various voluntary quality and food safety standards, as well as company-specific standards.
• The student can innovatively plan and develop effective practical management measures that support continuous improvement in quality and product safety.
• Understands the process of quality and food safety improvement deeply and can apply advanced strategies in practice.

Assessment criteria, approved/failed

• The student demonstrates a basic understanding of legal quality and safety requirements, HACCP systems, and food inspection.
• They recognize voluntary quality and food safety standards, as well as company-specific standards at a basic level.
• The student can plan basic practical management measures to ensure the quality and product safety of goods.
• Understands the basic principles of quality and food safety improvement.