Course content

Legislation. HACCP. Personal Hygiene. Cleaning. Water supply. Chemical and biological contaminants in food and water. 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:

K1 The candidate has broad knowledge of biological, chemical and physical contaminants in water, raw materials and processed food, and which factors can affect food safety (locally and globally)

K2 The candidate has broad knowledge of the basic principles of good manufacturing practice (prerequisites) and has insight into the legislation concerning food safety

K3 The candidate has knowledge of how the investigation of food and waterborne outbreaks is carried out

K4 The candidate has knowledge of hygienic barriers to ensure the supply of safe drinking water

K5 The candidate has broad knowledge of the principles of the essential quality and food safety standards used in the food industry (HACCP, ISO 9001, BRC, ISO 22000)

K6 The candidate has knowledge of general quality management (quality planning, quality control, quality assurance and quality improvement)

K7 The candidate has knowledge of the internal control regulations IK-MAT and IK-HMS

K8 The candidate has knowledge of the management system for quality in laboratory operations (ISO/EN 17025)

K9 The candidate has knowledge of environmental management systems (ISO 14001 and EMAS)

Skills:

S1 The candidate can contribute constructively in the preparation and execution of quality plans, hazard analysis and quality audits

S2 The candidate can participate actively in the company's improvement work and emergency preparedness work

S3 The candidate can develop internal control systems for use in the food industry

S4 The candidate can elucidate and discuss academic issues both verbally and in writing

Learning methods and activities

Lectures (60 h), theory exercises (12 h) and group work on outbreak investigation (8 h), self-study (118 h). Lectures on foodborne pathogens and disease is interconnected with TMAT3001 Food microbiology

Compulsory assignments

• Food safety
• Quality management
• Investigation log

Specific conditions

Recommended previous knowledge

Equivalent to MATV1008 Microbiology and Food Safety or MATV1007 Microbiology and biotechnology.

Required previous knowledge

Admission to the course requires admission to the study program Bachelor in Food Science, Technology and Sustainability, NTNU, Trondheim. Other students may be admitted depending on course capacity.

Course materials

To be announced at the start of the semester.

Credit reductions