6.8C - Food Safety Management System

Food Safety Management System

Code: 6.8C

Semester: 6 / Year: 3 (Mantatory)

Lectures hours (per week): 3

laboratory hours (per week):

Subject

Presenting and explaining through examples and case studies a) food safety hazards, b) control measures for food safety hazards, c) the classification of the control measures to CCPs, OPRPs, and PRPs, d) HACCP principles and plans, e) the requirements of the ISO 22000 Standard.

Educational Aims

By the end of this course the students should be able to a) determine control measures for food safety hazards, b) classify the control measures into Critical Control Points (CCP), Operational Prerequisite Programs (OPRPs) and Prerequisite Programs (PRPs), c) develop a HACCP plan, d) read and decode the ISO 22000 International Standard and develop and establish a Food Safety Management System according to the ISO 22000 requirements and e) assess auditing results in terms of conformance to the standards' requirements.

Student Evaluation

1. Written examination after the end of the semester (60%) including:

Multiple choice questions
Theoretical questions
Assessment of auditing results in terms of conformance to the standard's requirements

2. Written paper (30%)

3. Interview - survey (10%).

Bibliography

Αρβανιτογιάννης Ιωάννης & Τζούρος Νικόλαος,(2006), «Το νέο πρότυπο ποιότητας και ασφάλειας τροφίμων ISO 22000», Εκδόσεις Σταμούλη Α.Ε., ISBN 960-351-651-1, (in Greek).
Συναφή επιστημονικά περιοδικά (International Journals):
- International Journal of Quality and Reliability Management
- The TQM Journal
- Total Quality Management and Business Excellence
- Food Control
- Food Policy
- British Food Journal