Introduction - Requirements of the international standard ISO 9001
Common points of the requirements of the existing Management Systems,
Differences in the requirements of various Management Systems
Food safety hazards,
Food safety risk control measures
Ways to categorize control measures into Critical Control Points
Functional Prerequisite Programs and Prerequisite Programs,
Basic principles of HACCP,
HACCP plan,
Requirements of the Food Safety Management System according to the ISO22000 standard,
Requirements of ISO 14001 standards
Requirements of the EMAS standard,
Requirements of integrated crop production management systems (Agro, Eurepgap, Globalgap).
A combination of teaching and learning methods will be used, aiming at the active participation of the students and the practical application of the thematic units under examination; there will also be lectures using audiovisual media, discussions, and analyses of case studies on real business issues, experiential (group) activities, as well as projections of relevant videos.
The students will also undertake an individual or group project. Furthermore, articles, audiovisual lecture materials, web links/addresses, useful information, case studies and exercises for further practice are posted in digital form on the AUA Open e-Class platform.
The aim of the course is:
Explain and develop the requirements of the international standard ISO 9001with examples and case studies, the common points as well as the differences among various Management Systems, food safety risks and control measures of these risks and categorization into Critical Control Points; Functional Prerequisite Programs and Prerequisite Programs, HACCP's basic principles, plan, requirements in accordance with ISO 22000 standard; the requirements of ISO 14001 and EMAS standards, as well as the requirements of integrated crop production management systems (Agro, Eurepgap, Globalgap).
Upon successful completion of the course, the student will be able to:
(a) decode the ISO 9001 standard and develop and install a Quality Management System in accordance with the ISO 9001 standard;
- distinguish food safety risk control measures;
- categorize food safety risk control measures into Critical Control Points, Operational Prerequisite Programs and Prerequisite Programs;
- design a HACCP plan;
- decode the ISO 22000 standard and develop a Food Safety Management System in accordance with the ISO 22000 standard;
- decode ISO 14001 and EMAS standards and develop and install an Environmenta
Suggested Bibliography in Greek Language:
Διαχείριση Ποιότητας και Οργανωσιακή Αριστεία, 8η Εκδοση, Goetsch L. David – Stanley B. Davis, Γεώργιος Μποχώρης (επιμέλεια), ISBN: 978-960-418-690-7, ΕΚΔΟΣΕΙΣ Α. ΤΖΙΟΛΑ & ΥΙΟΙ Α.Ε.
ISO 9000:2000, Αρβανιτογιάννης Ιωάννης Σ., Κούρτης Λάζαρος, ISBN: 960-351-436-5, ΕΚΔΟΣΕΙΣ ΣΤΑΜΟΥΛΗ ΑΕ
Αρβανιτογιάννης Ι. και Τζούρος Ν. (2006), “Το νέο πρότυπο ποιότητας και ασφάλειας τροφίμων ISO 22000”, Εκδόσεις Σταμούλη Α.Ε., ISBN 960-351-651-1
Suggested Bibliography in English Language:
Related academic Journals:
International Journal of Operations and Production Management
International Journal of Quality and Reliability Management
International Journal of Productivity and Performance Management
The TQM Journal
Total Quality Management and Business Excellence
Food Control
Food Policy
British Food Journal
Instructor's Notes
