Quality Assurance and HACCP

  • Level: Master 1
  • Period: Semester 1
  • Language: English
  • Credits: 3 ECTS
  • Teacher/Coordinator: Caroline Kaczmarek

Main Objectives

- Understand the concept of quality, its added value and impact
- Understand how to define quality in a particular context

Skills Developed

  • Identify links between the food regulations and HACCP
  • Create a process diagram : description of the purpose and benefits of process mapping
  • Develop the HACCP methodology


General Content

The principles of quality and of the HACCP methodology.

Lectures, tutorials and company visit.

  • What is quality, what are the principles of quality, how to develop a quality management system?
  • Focus on ISO 9001, quality standards, labels and strategies
  • Continuous improvement and problem solving tools
  • Presentation of the food hygiene package
  • Process mapping : SIPOC, Top Down, Functional Deployment approaches
  • Study of the prerequisite programs
  • HACCP : 12 steps for 7 principles




Written reports


Caroline Kaczmarek
Professor - Academic Advisor, Food Science
france agro 3 logo grayscale