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Invitation to a Veterinary and Public Health Seminar

Quality management systems in the food industry

by Dr Katarzyna Kosek-Paszkowska, Department of Food Hygiene and Consumer Health,
Wroclaw University of Environmental and Life Sciences, Poland

Introduction by Dr Manos Vlasiou, Head, Department of Veterinary Medicine,
UNIC School of Veterinary Medicine

Welcome note by Dr Nectaria Ioannou-Arsenoglou, Board President,
Pancyprian Veterinary Association

Supported by Pancyprian Veterinary Association


Quality management systems (QMS) are pivotal in the food industry, ensuring product safety and quality. Standards like HACCP focus on hazard prevention, while ISO 22000 and FSSC 22000 offer comprehensive food safety management frameworks. ISO 9001, though not exclusive to the food sector, emphasises quality management across industries. Both IFS and the BRC Global Standard cater to standardising quality, safety, and operational criteria. Despite their importance, practical challenges can arise in the implementation and auditing of these systems, necessitating continuous refinement and training.


Dr Katarzyna Kosek-Paszkowska is a veterinary surgeon with a PhD, serving as an associate professor in the Department of Food Hygiene and Consumer’s Health Protection at the Faculty of Veterinary Medicine in Wrocław, Poland. She is the Vice Dean for International Relations and English Study, an EAEVE expert in Veterinary Public Health, Food Hygiene, and Safety, and an auditor for ISO 22000, ISO 9001, HACCP, and BRC quality management systems.

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