PROFESSIONAL LABORATORY
COD. 1004987
TYPE OF COURSE: Other
LANGUAGE OF INSTRUCTION: ITALIAN
Learning outcomes of the course unit
Acquirement of methodological skills for developement of HACCP manual, for food business operators and its implementation
Course contents summary
Implementation of food safety management systems related to prerequisite programs and procedures based on the principles of the HACCP system. Implementation of a HACCP manual
Recommended readings
National and European legislation. Technical standards. Study material provided by teacher
Teaching methods
Practical excercises including implementation of procedures and operative instructions, are preceded by frontal lessons
Assessment methods and criteria
Attendence in this course is mandatory in order to receive necessary formation credits
NAME OF LECTURER
MILITE PASQUALE
ACADEMIC YEAR: 2019/2020
YEAR OF STUDY: 3
SEMESTER: Single Annual Cycle
NUMBER OF CREDITS: 1
UNIT COORDINATOR: MILITE PASQUALE
CONTACT HOURS: 20
INDIVIDUAL WORK HOURS: 5
