Lectures
- General
principles and objectives of food law: protection of consumers, food
quality and safety - risk analysis, regulation, responsibilities.
- EU
institutions and their role, legislation process/documents, free
movement of food and feed - rapid alert system (RASFF); searching and
understanding of relevant information.
- International standardization, Codex Alimentarius,
manufacturers' standards, certification.
- Provision of food information to consumers, nutrition and
health claims; food alergens, „novel food“, GMO regulation.
- Hygiene of foodstuffs, biological hazards in food,
manufacturers' responsibilities.
- HACCP principles, GHP/GMP prerequisite programmes.
- Food additives and enzymes, flavourings, dietary
supplements (nutraceuticals), the addition of vitamins and minerals to
food.
- Food contaminants, food contact materials and migration,
packaging and preservation of food.
- Protection of geographical indication, designations of food
origin, food authenticity, adultering.
- Residues of pesticides and veterinary drugs in food.
Products from organic farming.
- Food of animal origin: animal health and animal welfare
rules, veterinary inspection.
- Principles
of official controls of food quality and safety - inspection,
monitoring. Certification and inspection bodies: accreditation,
notification.
- Measurement and conformity assessment, food sampling and
testing, the role of reference laboratories, legal metrology.
- Recent affairs in food quality - a case study; final
discussion.
- Requirements on testing laboratories in food and
pharmaceuticals control; quality in research laboratories.
- Terms and definitions used in analytical chemistry,
assessment of test results.
- Calibration, traceability and reference materials in
chemical laboratory.
- Uncertainty of measurement results and its use in food
control.
- Analytical method selection, validation and documentation;
performance criteria; verification.
- Quality control procedures, statistical tools in quality
control, control charts.
- Quality management system in production and testing
facilities; ISO, GLP/GMP principles.
- International standardization and certification,
inspection, producer's responsibility.
- Accreditation of testing laboratories - policy,
prerequisites and procedures, validity.
- Quality audit, documentation and records, corrective
action, preventive measures, improvement
- Interlaboratory comparison, proficiency testing, transfer
and implementation of analytical methods.
- Reporting of test results, compliance with specification
assessment; disputing of results.
- Laboratory information system, protection of data and
samples, GALP.
- Sampling plans and procedures for food control, protocols,
sampling uncertainty.