Course Objectives

The course will provide students with insight into how food-quality management in Norway is organised. They will receive an introduction of how various players in society influence the quality and safety of the food. They will also be instructed in how to build up an internal control system in a foodstuffs business, and how to use and control this system.

Course Description

Central themes:
 The Food Act
 Food policies/quality controls/restrictions
 The Norwegian Food Safety Authority and other control institutions
 Consumers/producers – financial food policies
 Internal controls
 Organisation of the control system, HACCP (Hazard Analysis Critical Control Points)
 Audits of the control system
 Internally-controlled food

Learning Methods

50 hours of lectures
Obligatory: 20 hours of seminars, 30 hours of project work in groups and 2 industrial visits.
Lectures, seminars/group work. Visits to one or more food-industry companies to study internal-control systems in practice. The seminar instruction is coordinated with parts of 4257 HES (Health, Environmental and Safety Work), Internal Controls, Health and Environmental Management

Assessment Methods

Grades are given for two part-exams with portfolio evaluation: A seminar assignment counts for 30% and a final 4-hour examination counts for 70% of the final grade. The obligatory parts of the course must be completed before the student can take the final examination. Both part-exams must receive passing grades.

Minor adjustments may occur during the academic year, subject to the decision of the Dean