|
Lecturer(s)
|
-
Smetana Pavel, doc. Ing. Ph.D.
|
|
Course content
|
1. History of quality, meaning and present. 2. Quality - basic concepts, policy and quality objectives. 3. Quality assurance tools, consumer protection. 4. Quality management systems - structure and interpretation of system standards. 5. Implementation of quality management systems - basic concepts, suitability and principles. 6. Hygiene package, HACCP, RASFF. 7. Audits and certifications - concepts, prices of quality. 8. Concept of basic legislation in the field of quality. 9. Food legislation - laws and regulations. 10. Commodity orders; supervision of the food market - supervisory authorities, functions, sanctions. 11. Practical examples of food legislation. 12. - 14. Own implementation of HACCP; Conformity assessment - requirements, procedure, documentation.
|
|
Learning activities and teaching methods
|
Monologic (reading, lecture, briefing)
- Preparation for classes
- 66 hours per semester
- Semestral paper
- 38 hours per semester
- Preparation for exam
- 64 hours per semester
- Class attendance
- 12 hours per semester
|
|
Learning outcomes
|
The course provides students with knowledge concerning the quality management systems in the primary agricultural production, factory farms and working up factories. Emphasis on quality history and food quality standards - HACCP, BRC, IFS, ISO (9000, 14000, 18000, 22000). Included are basic concepts of food regulations and food acts, food regulations in the Czech Republic and the EU, as well as food market surveillance.
Students understand the basic concepts of food legislation and focus on them.
|
|
Prerequisites
|
All students who are required to complete the course will be introduced at the beginning of the semester.
|
|
Assessment methods and criteria
|
Oral examination
All students who are required to complete the course will be introduced at the beginning of the semester.
|
|
Recommended literature
|
-
Horovitz, J. Jak získat zákazníka - Kvalita služeb.. Praha, MANAGEMENT PRESS, 1994.
-
Juran, J. M., Gryna, F.M. Juran's quality handbook.. New York, McGraw-Hill book company, 2000.
-
Kotler, P. 10 smrtelných marketingových hříchů - Jak je rozpoznat a nespáchat. Praha, Grada publishing, 2005.
-
Mizuno, S. Řízení jakosti. Praha, Victoria Publishing, 1. vyd., 1994.
-
Nenadál, J. Měření v systémech managementu jakosti.. Praha, Management Press, 2001.
-
Neuerburg, W., Padel, S. Ekologické zemědělství v praxi. Agrospoj, Praha, 1994.
-
Perlin, C. Výroba potravin a výživa obyvatelstva. Praha, AZV ČR, 1. vyd. 99 s., 1991.
-
Pešek, M. Hodnocení jakost, zpracování a zbožíznalství živočišných produktů. Část 1. Jakost potravin, potravinových surovin a mléka. Č. Budějovice, JU ZF, 235 s., 1997.
-
Václavek, J. Statistická regulace výrobních procesů. Č. Budějovice, QSV, 1. vyd., 1996.
-
Vysekalová, J. et al. Slovník základních pojmů z marketingu a managementu. Praha, FORTUNA, 1998.
|