.
Food Safety Systems
Study Course Description
Course Description Statuss:Approved
Course Description Version:6.00
Study Course Accepted:21.06.2023 15:44:34
| Study Course Information | |||||||||
| Course Code: | SVUEK_020 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Public Health | Target Audience: | Public Health | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Solvita Kļaviņa-Makrecka | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Public Health and Epidemiology | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 9 Kronvalda boulevard, svek rsu[pnkts]lv, +371 67338307 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 5 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 20 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Knowledge in biochemistry and nutrition. | ||||||||
| 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. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Principles for ensuring food safety. | Lectures | 1.00 | auditorium | |||||
| 2 | Food Safety concept and importance of the public health strategy. | Lectures | 1.00 | auditorium | |||||
| 3 | Safety food turnover requirements in the Unified European market. | Lectures | 1.00 | auditorium | |||||
| 4 | Food turnover and supervision monitoring in Latvia. | Lectures | 1.00 | auditorium | |||||
| 5 | Description of the basic principles of the Hazard Analysis and Critical Control Points (HACCP) system. | Lectures | 1.00 | auditorium | |||||
| 6 | Prerequisite programmes. | Lectures | 1.00 | auditorium | |||||
| 7 | Effective management of the food supply. | Classes | 1.00 | auditorium | |||||
| 8 | Food safety management systems – ISO 22000, BRC, IFS. | Classes | 1.00 | auditorium | |||||
| 9 | 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. | Classes | 3.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided 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. | ||||||||
| Assessment Criteria: | 1. Independent work – 50% 2. Written examination with theoretical questions and calculations – 50% | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 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: | 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. | ||||||||
| Competencies: | 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. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| 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 | http://www.fao.org/ | ||||||||
| 3 | www.pvd.gov.lv | ||||||||
| 4 | www.zm.gov.lv | ||||||||
| 5 | www.foodsafety.dk | ||||||||
