NFOB14013U International Food Legislation and Quality Management
MSc Programme in Food Science and Technology
MSc Programme in Agricultural Development
MSc Programme in AGRIS MUNDUS
The course will introduce the concepts of food safety management by a detailed reading of the system ISO 22000, and it will give insight into the use of HACCP (Hazard Analysis and Critical Control Points) for the management of food safety. Furthermore, it will comprise EU-legislative demands for safety of agri-food products comprising: Introduction to the legal system, principles in the general food law, principles of self control, risk analysis on food, international food trade, codex alimentarius, traceability, EU-regulations on the hygiene of foodstuffs, and EU-regulations on the official food control.
The main objective of this course is to provide the students
with knowledge on international food safety management systems and
food legislation. After completing the course, the students should
be able to:
Knowledge:
- Describe the legal requirements of self control in food
companies.
- Describe food safety management using HACCP according to
international systems on food safety management (e.g. ISO 22000,
BRC, IFS).
- Show overview of how the above mentioned food safety management
systems can be applied in the food industry in order to comply with
international legal requirements.
Skills:
- Apply HACCP for food safety management.
- Compare the different food safety management systems as to
similarities/differences and strengths/weaknesses.
- Communicate orally problems and solutions within food safety
management.
Competences:
- Evaluate whether existing and new control strategies are
appropriate in order to achieve safe foods.
Alli, I. (2004): Food Quality Assurance - Principles and
Practices
van der Meulen, B. and van der Velde, M. (2008): European Food Law
Handbook
DS/EN ISO 22000:2005:Food safety management systems - Requirements
for any organization in the food chain
- Category
- Hours
- Colloquia
- 20
- Exam
- 1
- Lectures
- 30
- Preparation
- 40
- Project work
- 105
- Theory exercises
- 10
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 15 minDescription of Examination: 3 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Re-exam
- If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
Fullfilment of the learning outcomes
Course information
- Language
- English
- Course code
- NFOB14013U
- Credit
- 7,5 ECTS
- Level
- Bachelor
- Duration
- 1 block
- Placement
- Block 1
- Schedule
- B (Mon 8-12 + Tues 13-17 + Fri 8-12)
- Course capacity
- Ingen begrænsning
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting departments
- Department of Food Science
- Department of Food and Resource Economics
Course responsibles
- Nils Arneborg (2-7265446a737368326f7932686f)