course-details-portlet

TMAT3003 - Food Safety and Quality Management

About

Examination arrangement

Examination arrangement: Assignment
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
Assignment 50/100 ALLE
Assignment 50/100 ALLE

Course content

Legislation. HACCP. Personal Hygiene. Cleaning. Water supply. Food poisoning. Infection Biology. Epidemiology. Investigation of food-borne outbreaks. Quality planning, quality control and quality assurance. Traceability and emergency preparedness. Deviations and corrective measures. Auditing and documentation. Certification and accreditation. Quality costs. Quality improvement. Environmental hygiene and management. Internal control.

Learning outcome

Knowledge
The candidate has broad knowledge of the factors that affect food safety
The candidate has knowledge of the conditions under which food poisoning can occur
The candidate has knowledge of how to investigate food-borne outbreaks
The candidate has knowledge of the drinking water supply conditions that affect hygiene quality
The candidate has broad knowledge of the principles of the central quality and food safety standards used in the food industry (HACCP, ISO 9001, BRC, ISO 22000)
The candidate has knowledge of general quality management (quality planning, quality control, quality assurance and quality improvement)
The candidate has knowledge of the internal control regulations IK-MAT and IK-HMS

Skills
The candidate can contribute constructively in the preparation and execution of quality plans, hazard analyzes and quality audits
The candidate can participate actively in the company's improvement work and emergency preparedness work
The candidate can develop internal control systems for use in the food industry
The candidate can study and discuss academic issues both verbally and in writing

General competence
The candidate understands the basic principles of good manufacturing practice (prerequisites)
The candidate has insight into the law regarding food safety
The candidate is aware of some central food-borne outbreaks in Norway
The candidate has knowledge of quality management systems in laboratory operations (ISO/EN 17025)
The candidate is familiar with environmental management systems (ISO 14001 and EMAS)

Learning methods and activities

Lectures (56 h), theory exercises (12 h) and role play on outbreak investigation (9 h), self-study (118 h). Lectures on food poisoning is interconnected with TMAT3001 Advanced Microbiology.

Compulsory assignments

  • Food safety
  • Investigation log
  • Quality management

Further on evaluation

There are three compulsory work requirements: 1: Quality Management 2: Food Safety 3: Investigation Log. All three must be passed to get a course assessment.
The course is assessed through a two-part semester assignment (quality management and food safety). There are no partial assessments.
New / postponed exam: By appointment with the course coordinator.

Applications for crediting, approving and filing of subjects from previous cohorts or other institutions' corresponding education programs, each application will be processed individually and the applicant must be able to include credits reduction on overlapping subjects.

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:
Food Technology (MTMAT)

Required previous knowledge

Admission to the course requires admission to the studyprogam Bachelor in Food Technology. Other students may be admitted depending on course capacity.

Course materials

Quality management and internal control in the food industry (Atle Hannisdal) Electronic available. Only in Norwegian.

HACCP – arbeid med mattrygghet (HACCP - Working with Food Safety) (Smolan G. og Vaksvik S.) Yrkeslitteratur as ISBN 9788258405433 Avalilable at Akademika. Only in Norwegian.
Matforgiftning. Smitte gjennom mat og vann (Food poisoning. Contamination through food and water)Granum PE (red.) Cappelen Damm Akademisk 4. utgave 2015 ISBN 9788202477882 Only in Norwegian. Available at Akademika.
Lecture notes, handouts, links posted in Blackboard.

Credit reductions

Course code Reduction From To
MN304012 4.0 01.09.2019
More on the course

No

Facts

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

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2020

Term no.: 2
Teaching semester:  SPRING 2021

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science

Phone:

Examination

Examination arrangement: Assignment

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Autumn ORD Assignment 50/100 ALLE INSPERA
Room Building Number of candidates
Spring ORD Assignment 50/100 ALLE INSPERA
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.
Examination

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

More on examinations at NTNU