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
National and European legislation. Technical standards. Study material provided by teacher
The course will be held through lectures to Students either in the classroom (“in presenza”) or in synchronous-streaming (“in telepresenza”) on the Teams platform. Therefore, the opportunity of Student/Teacher interaction will be preserved both face to face and remotely, by the simultaneous use of the Teams platform.
Lectures will be supported by slide presentations, which will be available to students on the Elly platform (https://elly.medicina.unipr.it).
Assessment methods and criteria
Course attendance and elaboration of the final paperwork is mandatory in order to receive necessary formation credits