Quality

School / Prep
ENSMAC

Internal code

PA5QUALI

Description

Mastering the requirements of a Sanitary Control Plan

CIIntegrated Courses24h

Mandatory prerequisites

Bac+2 level in food processing / food microbiology skills

Syllabus

Quality and non-quality in the food industry: quality and employee involvement, quality and communication, quality and industrial growth (1h30)
The powers that be and regulatory texts (1h30)
Presentation of a food industry model and study of PRPs (Pre-requisite programs) (5h)
Oral presentation by apprentices: exercise on PRPs based on host plant experiences (2h)
The HACCP method (7h)
Traceability, management of non-conformities, batch release and the consequences of a food crisis (3h)
Written feedback from apprentices on group work on HACCP

Sessions are organized so as to intersperse at least one work-study period in the company. In this way, students can report on specific themes/requirements taken from their host company, to illustrate the resources deployed in the management of a PMS.

Further information

Food microbiology

Bibliography

Hygiene package
ISO-TS 22002

Initial assessment / Main session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Semester assessment	Oral	15		0.67
Semester assessment	File			0.33

Second chance / Catch-up session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Final test	Oral	20