4.2 Quality Control and Food Safety

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About Course

Knowledge and skills

Students will gain knowledge HACCP system and quality management systems.
Students will be able to evaluate prevention of food hazards with the use of quality control systems.

 

Teacher and organization

Małgorzata Nowacka
Warsaw University of Life Sciences, Poland

What Will You Learn?

  • The aim of the course is to familiar students with the risk assessment, prevent food hazards instead of detecting problems in the finished product and maximizes the control during manufacturing to increase the chances that each and every product is safe, wholesome and of high quality. Information about HACCP (Hazard Analysis Critical Control Point) system, and quality management systems according such as BRC, IFS and ISO 22000 standard are shortly presented

Course Content

HACCP (Hazard Analysis Critical Control Point) system

  • HACCP (Hazard Analysis Critical Control Point) system
    30:00

Quality management systems