This course necessary to assess, monitor and manage the quality and food safety tools are provided. the basic concepts of quality and quality management are provided. In addition the family of ISO 9000 standards are introduced, necessary to develop a quality manual and follow the steps for your implantación.También system Hazard Analysis and Critical Control Points (HACCP) will be introduced, and obligario essential element for get safe food for consumers. Finally, statistical tools to perform these tasks will work, such as sampling and statistical quality control.

The objectives are:

- Know the terminology used in quality management in the food sector.

- Explain the importance of quality in the business world.

- Describe the model of quality management of a company.

- Analyze quality plans.

- Develop sheets control process and analyze the information obtained.

- Designing a sampling plan in a food industry.

- Interpret a microbiological analysis.

- Select the control chart more suited to a particular situation.

- Learn to draw and interpret statistical process control charts.

- Understanding the ISO 9000 family of standards.

- Prepare a quality manual for a food company.

- To apply the system of Hazard Analysis and Critical Control Points in the food industry.

- Knowledge management systems of traceability in the food industry.

17 Coordinate, perform and participate in the training of professionals related to food and nutrition, in terms of quality and food safety.
18 Collaborate in the implementation of quality systems.
19 assess, monitor and manage aspects of traceability in the food chain.
21 scientific and technical advise on food products and the development thereof.
22 To assess compliance with this advice.
24 Collaborate on consumer protection in the context of food security.

1. The new framework for food security.

Concept. Risk Analysis. Risk Assessment: hazard identification, hazard characterization, exposure assessment and risk characterization. Risk Communication. Risk Management. Food Safety Agency. Food crisis.

2. System of Hazard Analysis and Critical Control Points (HACCP).

Objectives and elements of the system. Benefits and specific problems. Sequence application of the HACCP system. Hazard Analysis. Critical Control Points. Verification of the operation and efficiency of the system. Registration and documentation system. Testing, monitoring or surveillance. Implementation of HACCP case studies. Preparation of the document. Hygiene Regulations. ISO 22000 ..

3. Traceability in the food sector and other prerequisites.

Concept. Traceability system: Management Tool. Need for a traceability system. Normativa- current legislative situation. Stages for the implementation of a traceability system. Encoding products. other Prerequisites

4. What is quality? How is quality management?

History and definitions of quality. Importance of quality. Factors food quality. Measurement methods in quality control. What is quality management? Principles of total quality management. Economic aspects of quality.

5. Tools classical quality control.

Leaves control. Diagrams.

6. Sampling the food industry.

Quality control and sampling. Development of a sampling plan simple attributes. Study and application of the rules of sampling.

7. Analysis of food. Microbiological determinations.

Detection of microorganisms of interest and hygienic indicator microorganisms.

8. Statistical Process Control.

The process variability. The ability of processes. Control charts and their interpretation.

9. Rules assurance and quality management ISO 9000

Standardization. Benefits of standardization. Origin and evolution of these standards. Analysis of the rules. Quality System Certification. Other management systems.

A les tasques se hi ha d’incloure el professor encarregat de cada activitat.

Exam 1 (Food Safety): 30% (a minimum score is required to AVERAGE 4)

Exam 2 (Quality): 40% (a minimum score is required to AVERAGE 4)

Seminars: 10% (compulsory for passing the subject)

Practices: 20% (compulsory for passing the subject)

Each exam will be necessary to obtain at least 04/10 in order AVERAGE. Parties with less than 4 qualifications must be overcome in the final exam. In the case of not reaching 5 in the theoretical part, this will be the final note of the subject. It is mandatory to submit the work of the seminars and practices. The work and practices computed when you have passed the evaluation of the theoretical part. If compliance with the requirements for AVERAGE, surpasses the evaluation with grade ≥ 5.

The competition evaluates 17 in both examinations and in the second case studies. The competition evaluated 18 Designing a sampling plan, the preparation and interpretation of control charts and the first case study. 19 The competition taught in Unit 3. The competition is 21st in Items 5, 6, 7 and 9. It is dedicated much of Item 9 competition 22. And finally, ensures competition 24 items 8 and 9.

In addition assessed the following core competences:

• Report Writing (Analysis of a quality manual and implement a HACCP)
• Teamwork (studies and design of a sampling plan)
• Use of statistical software (Drawing control charts)
• Capacity planning and organization (Quality Circles)
• Troubleshooting
• Capacity analysis (Quality Manual and Report Microbiological analyzes)

Briz J(2003), Internet, Trazabilidad y Seguridad Alimentaria. Ed. MundiPrensa.

De las Cuevas, V. (2006). APPCC Avanzado.Guía para la aplicación de un Sistema de Peligros y Puntos de Control Críticos en una empresa alimentaria. Ed. Ideaspropias. Vigo

De las Cuevas, V. (2006). Trazabilidad Avanzado.Guía práctica para la aplicación de un Sistema de Trazabilidad en una empresa alimentaria. Ed. Ideaspropias. Vigo

Juran, J.M., Godfrey, A.B. (eds.) (2001), Manual de calidad de Juran. McGraw Hill.

Serra, J.A.,  G. Bugueño, G. (2004), Gestión de calidad en las pymes agroalimentarias. Editorial de la UPV.

VV.AA. Especial Sistema de gestión integral: Gestión de calidad. http://www.fecyt.es/especiales/calidad/1.htm (Visitado el 22 de abril de 2010)