Duration
16h Th, 6h Pr, 2h SEM
Number of credits
| Master in agricultural bioengineering (120 ECTS) | 2 crédits | |||
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 2 crédits | |||
| Master in environmental bioengineering (120 ECTS) | 2 crédits | |||
| Master in forests and natural areas engineering (120 ECTS) | 2 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Foof safety reglementation
Good hygienic practices
Cleaning and disinfection practices
HACCP : theory and practical examples
Standards BRC, IFS, ISO 22000
Practical exercice : HACCP plan control
The student will be required to carry out a one-day internship at the fasfc and accompany a controller in a company in the food chain (subject to the COVID situation)
Learning outcomes of the learning unit
To obtain basic knowledge about the implementation of a food safety system.
After completing the course, the student is expected to :
- master the european and belgian legislation about foodstuffs hygiene
- set up good practices to prevent these contaminations
-elaborate a cleaning/disinfection plan
-initiate an HACCP study in companies
Prerequisite knowledge and skills
GEST 3773-1 Gestion de la qualité
Planned learning activities and teaching methods
Lectures : 10h
Personal works : 6h
Audit AFSCA : 6h (subject to the acceptance of AFSCA)
Seminar : 2h
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Additional information:
The courses will be given in the classroom .
Recommended or required readings
Text book
Exam(s) in session
Any session
- In-person
written exam ( open-ended questions )
Written work / report
Additional information:
Written examination (75%) - FASFC visit report (25%)
Work placement(s)
One-day Intership (FASFC - Federal Agency for the safety of the Food chain)
Written report of the visit
Organisational remarks and main changes to the course
Contacts
Mohamed AYADI (Professor)
Laboratoire Qualité et sécurité des produits agroalimentaires (QSPA)
081/62.23.06
mohamed.ayadi@uliege.be