APF CR Food Quality and Safety Management Systems Czech Republic

APF CR

Training and Consulting Centre of the Ministry of Agriculture of the Czech Republic for the implementation of the Critical Points System (HACCP) at the Faculty of Food and Biochemical Technology of the University of Chemical Technology in Prague

Food Quality and Safety Management Systems

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Understand the principles of food preservation and safety. Apply food legislation to food production processes. Design and implement food production technologies for non-perishable food. Conduct hazard analysis and develop a critical control point system (HACCP) for non-perishable food. Properly label and package food products. Evaluate the quality and safety parameters of non-perishable food.

Theoretical knowledge: Assessed through written quizzes and exams covering food science, technology, legislation, and quality control principles. Practical skills: Evaluated through performance in laboratory exercises, including food analysis, HACCP implementation, and food labeling practices. Overall understanding: Demonstrated through active participation in class discussions, case studies, and a final project.

Hybrid learning (combining online lectures, in-person laboratory exercises, and self-study)

Successful completion of the course leads to a Certificate of Completion of the Non-Sustainable Food Technologist course, recognized within the Czech Republic. Organised by the Training and Consultation Centre of the Ministry of Agriculture of the Czech Republic for the Implementation of the Critical Points System (HACCP)

6 months (3 hours/week)

This course provides comprehensive training for mid-level management (foremen, shift and section leaders, managers, quality masters) in food processing companies. It also caters to entrepreneurs, starting food producers, and individuals responsible for the quality and safety of non-perishable food and beverages (meat products, fruit and vegetable products, or ready-to-eat meals). The course aims to impart knowledge in food production, with a focus on technologies, legislation, food safety, and quality of manufactured food products and meals.