Course: Quality management and food legislations

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Course title Quality management and food legislations
Course code KKZP/PQM
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 6
Language of instruction Czech
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
  • Smetana Pavel, doc. Ing. Ph.D.
  • Jirotková Dana, Ing. Ph.D.
  • Samková Eva, doc. Ing. Ph.D.
  • Kadlec Jaromír, Dr. Ing.
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. - 6. Implementation of quality management systems - basic concepts, suitability and principles. HACCP, RASFF. 7. Audits and certifications - concepts, prices of quality. 8. Concept of basic legislation in the field of quality. 9. - 10. Food legislation. 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 exam - 52 hours per semester
  • Class attendance - 42 hours per semester
  • Preparation for classes - 48 hours per semester
  • Semestral paper - 38 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.
All students who are required to complete the course will be introduced at the beginning of the semester.

Assessment methods and criteria
Written examination, Test

Exam, participation in exercises, essay.
Recommended literature
  • Defeo, J.A. Juran's Quality Handbook: The Complete Guide to Performance Excellence. McGraw-Hill Education, 7th ed., 2016. ISBN 978-12-5964-361-3.
  • Kotler, P. 10 smrtelných marketingových hříchů - Jak je rozpoznat a nespáchat. Praha, Grada publishing, 2005. ISBN 80-247-0969-4.
  • Nenadál, J. Měření v systémech managementu jakosti.. Praha, Management Press, 2001.
  • Nenadál, J. Měření v systémech managementu jakosti. Praha, Management Press, 2001. ISBN 80-72610-54-6.
  • Vysekalová, J. et al. Slovník základních pojmů z marketingu a managementu. Praha, FORTUNA, 1998. ISBN 80-7168-504-6.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester