Food safety management in food service
Learning outcomes of the course unit
Knowledge and understanding, also in English, of the food quality vocabulary and of the GHP and HACCP principles.
Ability to evaluate and upgrade prerequisite programs and HACCP Plans in small food business.
Course contents summary
Preliminarily the food products quality requisites are reviewed: compulsory and regulated (with law references), contractual and voluntary.
Later, European food hygiene rules and guidelines for the effective GHP prerequisites and HACCP System implementation are shown and discussed.
For some food products, the hazard analysis and the HACCP Plan drawing up are exemplified.
Introduction and basic definitions.
Hygiene and commercial food quality requirements.
European Food Law.
GHP, HACCP System, identification and traceability.
Practical example of HACCP documentation.
Guideline for the access to information sources on hygiene requisites.
Electronic training aids supplied by the teacher (also comprehending deepening topics not illustrated during lessons), with web links for free downloading cited documents.
Lectures are mostly based on European regulations and guidelines in English, by underlining errors in the correspondent Italian official translations. The applicative examples are presented in Italian.
Assessment methods and criteria
For the argument chosen by the student, his knowledge and understanding of the food quality and safety vocabulary is evaluated as passing mark. Later, from the answers to specific questions, the student’s ability to evaluate and upgrade prerequisite programs and HACCP Plans is evaluated.