• ECTS

    5 credits

  • Component

    Faculty of Pharmacy

Description

Aim of the UE : To learn about the strategy and implementation of a quality system in a food industry.


- Tools for setting up a quality system
- RQSE role, traceability, HACCP methodology, BRC standard, ISF, food hygiene training techniques
- Typology and management of waste, technological watch
- Staff training situation.

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Further information

UE Manager :

Ms MARGOUT-JANTAC Delphine: delphine.margout-jantac@umontpellier.fr

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