Course aims:

Capacity development of knowledge and understanding of the value in use, the systematics, quality and quality guarantee, however closely related to packaging, storage, transportation, handling. marketing and promotion of goods.
Understanding and knowledge of object domains and levels of standards
Knowledge and assimilation of the principles and the legislative framework on consumer protection

Course Entry Requirements:

-

Course contents:

1. Defining the fundamental concepts: management quality, food safety,
2. Food security
3. The importance of management systems within
4. The importance of implementing standardization systems
5. Standardization of processes;
6. Requirements and principles regarding process standardization
7. Procedural approach of the management system;
8. Documents prescribing the quality of the products
9. Product quality certification documents
10. Quality management system; ISO 9001 certification;
11. Food safety; and ISO certification 22000;
12. Stages and principles of HACCP; 13. Basic notions regarding the audit -ISO 9001 14. Basic notions - with ISO 22,000;

Teaching methods:

Lecture, Discussions. Aplications

Learning outcomes:

- Ensuring a minimum level of knowledge of students in food safety and security conected with market needs; - Knowing how to function the problematisc to food contamination, and the impact to consumers; - Understanding and knowing the concepts: natural -food, eco -food, bio - food and articial foods; - Understanding and applying the concept Eco labeling;

Learning outcomes verification and assessment criteria:

Written test examination - 30%, Verification during the semester (project presentation - HACCP plan) - 70%.

Recommended reading:

• Popa, M., Food safety and quality, Seria Didactica, Alba Iulia, 2012;
• Popa M., Dragan M., Science of comodities- The safety of food products, ROTABENE MEDIENHAUS, Rotenburg on der Tauber, 2013;
SR EN ISO 22000:2005 Food safety management system. Requirements for anything food chain organization