LV EN RU DE FR

Food Quality Managment

Course developer

Replaced course

PārZP035 [GPARP034] Food Quality Managment

Course abstract

The purpose of the internship is to acquire knowledge and practical skills related to the quality control system in the company; quality requirements for raw materials, by-products and finished products; understand the principles of the logistics system in a food production company, as well as get to know the main competitors in the relevant food industry.

Learning outcomes and their assessment

During the internship, students gain knowledge about quality and logistics systems in a specific food company, their importance.
The student must be able to independently perform the duties assigned by the company related to product quality.
To be able to analyze and explain the necessity of choosing the quality management system and critical control points in the company, the operation of the logistics system.

Course Content(Calendar)

1. General information about the company: name, type of business, location, specialization, brief description of the manufactured products, its volumes and description of the market situation.
2. Quality control system in the company.
2.1. Characteristics of the quality management system in the company, organization of its implementation, monitoring and improvement. Internal and/or external audits and/or monitoring and/or verification.
2.1. Quality control of raw materials, semi-finished products and finished products, periodicity of control, indicators to be determined.
2.2. Documents regulating the quality of raw materials and products.
3. Logistics system provision in the company.
3.1. Organization of distribution of raw materials by the company's departments and departments. Characteristics of the work organization in the company's workshops, departments, departments.
3.2. The rationality of warehouse management and inventory building in the company.
3.3. Types of sale of finished products - wholesalers, agents, managers, specialized wholesalers.
3.4. Provision of transport logistics in the company. Provision of service and service level in the company.
4. Analysis of economic activity.
4.1. Analysis of the main competitors and the company's marketing plan.
4.2. The company's revenues and costs, profits and losses - the last five years.
5. Conclusions and proposals.

Requirements for awarding credit points

After completing the internship, a report must be written, presented and defended.

Description of the organization and tasks of students’ independent work

According to the internship program, a student must be able to organize his work during the internship, gaining the necessary information and experience in the chosen food production company.

Criteria for Evaluating Learning Outcomes

During the internship, students must learn the questions included in the internship program, conscientiously fulfill the duties assigned during the internship. After completing the internship, an internship report must be written and defended.

Compulsory reading

Metodiskie norādījumu prakšu organizēšanai institūtā un darbu noformēšanas nosacījumi – pieejami e-studijās.

Further reading

Interneta resursi, dažādu uzņēmumu, izejvielu un iekārtu piegādātāju mājas lapas.

Notes

For part-time students of the first cycle professional study program "Food product technology".