14MBIP10 - Food Safety

Course specification
Course titleFood Safety
Study programmeBiochemical Engineering and Biotechnology
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ConditionKnowledge of food technology and biotechnologyОблик условљености
    The goalThe aim of this course is to provide students with knowledge in the field of quality management and ; food safety using HACCP, ISO 9000, ISO 22000 and related standards
    The outcome; Successful completion of an examination in this course, students will be able to: a) participate in the development of specific flow diagram of manufacturing process hazard analysis for each process step, the definition of critical control points and the development of HACCP plans, b) understand the principles of the implementation and application of ISO 9001 in any organization and ISO 22000 and related standards in food production, c) to apply the method to the analysis and improvement of safety and quality management in the food industry. ; ; ; ; ; ; ;
    Contents of lectures1 The system of hazard analysis and critical control point (HACCP) and its application in food production. ; 2 Basic principles and application of HACCP. ; 3 Chemical, biological and physical hazards and their control ; 4 Risk analysis of genetically modified food ; 5 Prerequisite programs - GMP, GHP, Codex Alimentarius ; 6 Standards for quality assurance and food safety - ISO 9000, ISO 22000, BRC Food. ; 7 Documentation system for ensuring the quality and safety of food products ; 8 Cost of quality ; 9 Techniques and tools to improve quality ; a) Diagrams - Process flow diagrams, histograms, Pareto charts, Ishikawa diagrams, charts ; b) problem-solving techniques - analysis of the impact and consequences of errors, analyze the causes, corrective and preventive actions, ; b) Change management - gap analysis, radar charts, Gantt charts, matrices responsibility ; 10 Statistical methods in performance monitoring and improvement of the system of quality assurance and food safety (six sigma)
    Contents of exercisesPractical lessons of the unit follows the theoretical lectures, mainly through the analysis of case studies. Possible to organize visits to companies whose processes would be practical to take a risk analysis of chemical, physical and microbiological contamination, as well as the development of HACCP plans.
    1. Standards
    2. др Илија Ђекић, методе побољшања система управљања безбедношћу и квалитетом у производњи хране, Пољопривредни факултет Универзитета у Београду, 2010
    3. Martin R.Adams, M. J. Robert Nout, Fermentation and Food Safety, Aspen Publishers, Inc. ; Gaithersburg, Maryland, 2001
    4. R. E. HESTER AND R. M. HARRISON, Food Safety and Food Quality, The Royal Society of Chemistry 2001
    5. RONALD H. SCHMIDT and GARY E. RODRICK, FOOD SAFETY HANDBOOK, John Wiley & Sons, Inc., Hoboken. New Jersey, 2003
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingLectures, practical classes, seminars
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lecturesTest paper50
    Practical lessons30Oral examination