Veidlapa Nr. M-3 (8)
Study Course Description
Food Safety Systems
Course Code
SVUEK_020
Branch of Science
Clinical medicine; Public and environmental health
ECTS
3.00
Target Audience
Public Health
LQF
Level 6
Study Type And Form
Full-Time
Study Course Implementer
Course Supervisor
Solvita Kļaviņa-Makrecka
Structure Unit Manager
Anda Ķīvīte-Urtāne
Structural Unit
Institute of Public Health
Contacts
Riga, 9 Kronvalda boulevard, svek@rsu.lv, +371 67338307
About Study Course
Objective
The aim of the study course is to gain the student's understanding of the principles of ensuring food safety in the food chain, as well as to acquire knowledge and skills to evaluate the efficiency of the company's food safety (HACCP) system while practicing at the Food and Veterinary Service.
Preliminary Knowledge
Knowledge in biochemistry and nutrition.
Learning Outcomes
Knowledge
1.Upon completion of the study course a student acquires basic knowledge on the food safety/HACCP principles in the food processing company processes, is able to find, systematise, explain the level of execution of the particular criteria in the food processing company and draw the conclusions.
Skills
1.Upon completion of the study course a student acquires and improves his skills to apply knowledge in the study practice in the Food and Veterinary Service “Food turnover and monitoring policy in Latvia”. Student acquires practical skills of the work of a food inspector and is able to practically discover, infer and substantiate suitability of the food processing company`s safety system and its compliance to the food safety legislation.
Competences
1.Student will be able to acquire and analyse information and to show that he knows how to solve the problems connected with the necessary monitoring measures in the food turnover corresponding to the requirements of the legislation of the field and public health formulations.
Assessment
Individual work
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Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Independent work with practical tasks to prepare the food company product documentation produced examples in accordance with the HACCP principles.
In order to evaluate the quality of the study course as a whole, the student must fill out the study course evaluation questionnaire on the Student Portal.
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Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
1. Independent work – 50%
2. Written examination with theoretical questions and calculations – 50%
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Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Principles for ensuring food safety.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Food Safety concept and importance of the public health strategy.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Safety food turnover requirements in the Unified European market.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Food turnover and supervision monitoring in Latvia.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Description of the basic principles of the Hazard Analysis and Critical Control Points (HACCP) system.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prerequisite programmes.
|
-
Class/Seminar
|
Modality
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Location
|
Contact hours
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|---|---|---|
|
On site
|
Auditorium
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4
|
Topics
|
Effective management of the food supply.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Food safety management systems – ISO 22000, BRC, IFS.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Independent work with practical tasks to prepare the documentation examples for the products manufactured in the food processing company in accordance with the principles of HACCP.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Independent work with practical tasks to prepare the documentation examples for the products manufactured in the food processing company in accordance with the principles of HACCP.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Independent work with practical tasks to prepare the documentation examples for the products manufactured in the food processing company in accordance with the principles of HACCP.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam (Written)
Bibliography
Required Reading
1.
Standarts ISO 22000: 2005. Pārtikas drošības vadības sistēmas. Prasības jebkurai pārtikas aprites ķēdes organizācijai.
2.
Eiropas Parlamenta un Padomes 2002.gada 28.janvāra Regula Nr. 178/2002. (akceptējams izdevums)
3.
Eiropas Parlamenta un Padomes 2004.gada 29.aprīļa Regula Nr.852/2004 par pārtikas produktu higiēnu. (akceptējams izdevums)
4.
Eiropas Parlamenta un Padomes 2004.gada 29.aprīļa RegulaNr. 853/2004, ar ko nosaka īpašus higiēnas noteikumus attiecībā uz dzīvnieku izcelsmes pārtiku. (akceptējams izdevums)
5.
Eiropas Parlamenta un Padomes 2004.gada 29.aprīļa Regula Nr. 854/2004ar ko paredz īpašus noteikumus par lietošanai pārtikā paredzētu dzīvnieku izcelsmes produktu oficiālās kontroles organizēšanu. (akceptējams izdevums)
Other Information Sources
1.
What is HACCP? HACCP. A food safety management system. Food Safety.
2.
FAO
3.
PVD
4.
ZM
5.
Food safety