Course - Quality Assurance and Certification - MN304012
Quality Assurance and Certification
Assessments and mandatory activities may be changed until September 20th.
About
About the course
Course content
The development of the Quality philosophy Quality terms Quality Control The ISO 9001 Standard for Quality systems Certification and maintenance of Quality systems Risk management and documentation Statistics in manufacture management Hazard Analysis and Critical Control Point analysis (HACCP), definition and background Risk and risk asessment Identification and control of critical control points HACCP plans Maintenance of a HACCP system HACCP integrated in other Quality systems (BRC, etc.) Governmental demands and customer demands in important markets. IK-mat og IK-akvakultur.
Learning outcome
Knowledge:
- define important terms within Quality Management
- be able to describe the history and main features of the quality Management science
- know the main features of certification systems and food saftey legislation in some important seafood markets
- know the principles of HACCP
Skills:
- be able to participate in the implementation and operation of a qmality system
- be able to apply the seven tools, and basic statistical techniques in process control and batch sampling and approval criteria
- be able to participate in the identification, development and maintenance of a critical control point (CCP)
- assess some relevant certification systems for a given processor company
Competence:
- The student will after the course have the expertise to implement and operate a quality system HACCP, IK-mat og IK-akvakultur
Learning methods and activities
Learning activities: Lectures, exercises and a mandatory group thesis. The group thesis must be approved before admission to the examination.
The scheduled activities will amount to approx. 40 hours. The total work load should amount to 200 hours.
Compulsory assignments
- Mandatory assignments
Further on evaluation
Mandatory group thesis must be approved in order to take the exam. Valid for 4 semesters.
Exam is given in the middle of the semester (March). 4 hours digital schoolexam
Specific conditions
Admission to a programme of study is required:
Biomarine Innovation (298BMI)
Biotechnology (427BT)
Recommended previous knowledge
BTA1001 General Microbiology or equivalent.
Course materials
Obligatorisk: KVALITETSDREVET LEDELSE - KVALITETSSTYRTE BEDRIFTER, AUNE, A., GYLDENDAL, OSLO, HACCP- arbeid med mattrygghet Smolan G og Vaksvik S (2014)Yrkeslitteratur a/s
Credit reductions
Course code | Reduction | From |
---|---|---|
TMAT3003 | 5 sp | Autumn 2021 |
MATV3003 | 4 sp | Autumn 2021 |
Subject areas
- Health, Safety and Environment
- Safety and Reliability
- Food Subjects
Contact information
Course coordinator
Lecturers
Department with academic responsibility
Examination
Examination
Re-sit examination - Autumn 2025
School exam
The specified room can be changed and the final location will be ready no later than 3 days before the exam. You can find your room location on Studentweb.