In-house control and quality management (5cr)

Objective

You can create an in-house control plan and evaluate the suitability of existing in-house control plans in various contexts.
You can describe the HACCP system.
You know the goals and purpose of in-house control.
You are familiar with the relevant legislation and official guidelines of in-house control.
You know how to take food samples.
You are familiar with the key quality systems in the food industry.

Content

What is the purpose of in-house control?
How is an in-house control plan developed?
How should the HACCP system be considered in the in-house control of different facilities and processes?
What legislation and official guidelines should be followed in in-house control?
What benefits does a company gain from good and effective in-house control?
What are the key quality systems in the food industry and what do they entail?
How is a representative food sample taken?

Evaluation

Students can
a.  use professional vocabulary systematically.
b.  look for information in the key information sources of the field.
c.  identify interrelated tasks.
d.  work together with customers/clients, users and target groups.
e.  use the key models, methods, software and techniques of the professional field.
f.  work as team members in a goal-oriented way.
g.  justify their actions according to the ethical principles of the professional field.

Evaluation scale

1-5