introduction to work unit management

Students will be able to understand what a quality management system is and what its purpose is. They will be familiar with the fundamental principles and tools of a quality management system, so as to be able to use them as a manager within the framework of production or system animation missions.

- Characterize the product to be manufactured through technical data,
- Control production flows through periodic planning of technical and human resources,
- Check load/capacity adequacy,
- Organize day-to-day workshop activities,
- Identify associated calculation techniques.

Prerequisites:
The student has acquired knowledge of food products and processes, their essential properties and the associated hazards and risks. He/she has mastered the technical aspects of food safety standards (ISO 22000 and HACCP).
Brief knowledge of the company, resulting in an internship.
Basic knowledge of statistical laws.

Quality section outline: 13 lectures, 2 TD in ¼ class, 1 TD in half class

Define quality, its various concepts and associated constraints,
Identify the various standards and regulations governing quality and food safety, and the associated recognition procedures,
Identify and understand the role and influence of the various stakeholders in quality,
Understand and integrate the 7 principles of quality management into future managerial functions,
Know and interpret the systemic requirements of quality standards including food safety (ISO 9001, ISO 22000, IFS and BRC),
Know and master certain quality management tools:
Process and participative management by objectives,
Risk and opportunity analysis,
Handling of non-conforming products, corrective actions,
Quality audits (internal, customer and third party)
Statistical control of processes
Project this quality control into a more comprehensive approach
QSE integrated systems
Approaches to social and societal responsibility

Production management plan

Tutored work on an Excel macro introduction machine.

Engineering sciences and techniques

ISO 9001, ISO 14001, ISO 22000, IFS, BRC and OHSAS 18001 standards (current versions), course documents relating to processes and products, quality, health hazards and risks, European hygiene package regulations, general regulations relating to environmental protection, general regulations relating to personnel safety, codex alimentarius HACCP guide, ISO 26000, ISO 9004, IIP guides.