Quality and safety systems have become an essential part of each industry, company or establishment dealing with agricultural and food products along the whole supply chain. The course is an introduction into the principles behind effective operational quality systems in food organisations. Major theoretical topics of the course include: - relation between food properties and quality attributes; - basic principles of operations management; - introduction to major quality assurance standards (ISO22000, ISO9001); - principles of major technological tools, methods, techniques in quality inspection and control - role of people in operational quality systems. In addition, the course contains a case describing the design of a quality system, which will serve as basis for critical analysis of factors influencing the actual operation of the implemented quality system.