MN304012 - Quality Assurance and Certification


Examination arrangement

Examination arrangement: Written examination
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
Written examination 100/100 4 hours D

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

Learning outcome

Learning outcome - Kmowledge:

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


Learning outcome - 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.

Learning outcome - Competence:

The student will after the course have the expertise to implement and operate a quality system.

Learning methods and activities

Pedagogiske metoder:

Lectures, excersises and a mandatoru group thesis.  

Obligatoriske arbeidskrav:

1 gruopthesis must be approved before admission to the examination

Compulsory assignments

  • Obligatoriske arbeidskrav

Further on evaluation

4 hours digital exam

Specific conditions

Exam registration requires that class registration is approved in the same semester. Compulsory activities from previous semester may be approved by the department.

Admission to a programme of study is required:
Biomarine innovation (298BMI)
Biotechnology (427BT)

Course materials


HACCP- arbeid med mattrygghet Smolan G og Vaksvik S (2014)Yrkeslitteratur a/s

Credit reductions

Course code Reduction From To
TMAT3003 4.0 01.09.2019
More on the course



Version: 1
Credits:  7.5 SP
Study level: Third-year courses, level III


Term no.: 1
Teaching semester:  SPRING 2021

Language of instruction: Norwegian

Location: Ålesund

Subject area(s)
  • Health, Safety and Environment
  • Safety and Reliability
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biological Sciences Ålesund



Examination arrangement: Written examination

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Spring ORD Written examination 100/100 D INSPERA
Room Building Number of candidates

Examination arrangement: Group examination

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Autumn UTS Home examination 100/100

Release 2020-11-27

Submission 2020-11-27

Release 09:00

Submission 13:00

Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

More on examinations at NTNU