| Educational guide School of Chemical Engineering |
english |
| Bachelor's Degree in Food Bioprocess Technology (2018) |
 Subjects |
| QUALITY SYSTEMS IN BIOPROCESSES |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | QUALITY SYSTEMS IN BIOPROCESSES | Code | 20244125 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | Third | AN |
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| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| BLOCK 1: ASPECTS RELATED TO PRODUCT QUALITY | SUBJECT 1: THE QUALITY OF THE PRODUCT - Definitions related to product quality: o Food regulations and legislation o Product identification: CAE o Quality criteria according to legislation o Specifications of raw materials, intermediate products, finished products, product quality plans o Differences between: quality control, quality advice, quality management SUBJECT 2: THE QUALITY OF THE PRODUCT. PROTECTION OF THE GENUINENESS AND QUALITY OF FOOD PRODUCTS - Quality designations, quality brands SUBJECT 3: TESTING AND CALIBRATION LABORATORIES - The technical capacity of the food laboratory that must carry out the organoleptic tests (tasting panels), microbiological tests of raw materials, physicochemical parameters of the finished product - Quality control of laboratory results - Measurement and test equipment - The test procedures, registration of primary data and test reports |
| BLOCK 2: PREVENTION MANAGEMENT | SUBJECT 4: TRACABILITY - Implementation of traceability in the company - Forward, backward and process traceability - Data requirements of a productive process of obtaining a product - Applicable legislation SUBJECT 5: FOOD SAFETY MANAGEMENT SYSTEMS: HACCP - Introduction to the health register of the food industry - Implementation of a HACCP system in the food industry: principles of the system, steps to follow, decision tree - Identification of the specific prerequisites for this type of industry - Identification of the specific risks of this type of industry - Preventive measures - PCCs - HACCP plan SUBJECT 6: FOOD SAFETY IN THE FACE OF A BIOLOGICAL PANDEMIC - Definition of best practices in the management of a pandemic, transmission methods and cleaning and disinfection protocols o Prevention (of personnel, of visits, cross-contamination) and contingencies (possible absences of personnel, supply or essential services for the operation of the company) |
| BLOCK 3: QUALITY MANAGEMENT SYSTEMS | SUBJECT 7: QUALITY MANAGEMENT: UNE-EN-ISO 9000 STANDARDS - ISO 9001:2018. Requirements of the quality management system in the problem industry o Quality Manual o Map of processes and their interactions o Identification of the flowcharts of each process of the company o Procedures and other documents o Own quality records o Tools for measurement, analysis and improvement. The indicators: INTERNAL AUDIT SUBJECT 8: COMBINATION OF HACCP SYSTEMS AND QUALITY MANAGEMENT SYSTEMS - Similarities and differences - Use of the quality management system to manage HACCP SUBJECT 9: SPECIFIC QUALITY PROTOCOLS FOR THE FOOD SECTOR - Identification of the specific requirements of each of the following standards: BRC, IFS, ISO 22000 - Development of the Food Defense and Food Fraud plans required for the IFS standard SUBJECT 10: ENVIRONMENTAL MANAGEMENT - Background, concept and objectives - The 14001:2018 in the type industry: identification of the procedures and processes to be documented - EMAS regulation - Integration of quality, environment and food safety systems |
