Introduction to EU Food Legislation (Úvod do potravinářské legislativy – CZ)

  1. General principles and objectives of food law: protection of consumers, food quality and safety – risk analysis, regulation, responsibilities.
  2. EU institutions and their role, legislation process/documents, free movement of food and feed – rapid alert system (RASFF); searching and understanding of relevant information.
  3. International standardization, Codex Alimentarius, manufacturers’ standards, certification.
  4. Provision of food information to consumers, nutrition and health claims; food alergens, „novel food“, GMO regulation.
  5. Hygiene of foodstuffs, biological hazards in food, manufacturers’ responsibilities.
  6. HACCP principles, GHP/GMP prerequisite programmes.
  7. Food additives and enzymes, flavourings, dietary supplements (nutraceuticals), the addition of vitamins and minerals to food.
  8. Food contaminants, food contact materials and migration, packaging and preservation of food.
  9. Protection of geographical indication, designations of food origin, food authenticity, adultering.
  10. Residues of pesticides and veterinary drugs in food. Products from organic farming.
  11. Food of animal origin: animal health and animal welfare rules, veterinary inspection.
  12. Principles of official controls of food quality and safety – inspection, monitoring. Certification and inspection bodies: accreditation, notification.
  13. Measurement and conformity assessment, food sampling and testing, the role of reference laboratories, legal metrology.
  14. Recent affairs in food quality – a case study; final discussion.

Quality in Laboratory and Manufacture Practice (Kvalita v laboratorní a výrobní praxi – CZ)

  1. Requirements on testing laboratories in food and pharmaceuticals control; quality in research laboratories.
  2. Terms and definitions used in analytical chemistry, assessment of test results.
  3. Calibration, traceability and reference materials in chemical laboratory.
  4. Uncertainty of measurement results and its use in food control.
  5. Analytical method selection, validation and documentation; performance criteria; verification.
  6. Quality control procedures, statistical tools in quality control, control charts.
  7. Quality management system in production and testing facilities; ISO, GLP/GMP principles.
  8. International standardization and certification, inspection, producer’s responsibility.
  9. Accreditation of testing laboratories – policy, prerequisites and procedures, validity.
  10. Quality audit, documentation and records, corrective action, preventive measures, improvement
  11. Interlaboratory comparison, proficiency testing, transfer and implementation of analytical methods.
  12. Reporting of test results, compliance with specification assessment; disputing of results.
  13. Laboratory information system, protection of data and samples, GALP.
  14. Sampling plans and procedures for food control, protocols, sampling uncertainty.