Obiettivi formativi
Knowledge and understanding
At the end of the course, students will know all the main risk sources in food production and the associated procedure and strategies for risk mitigation and management.
Applying knowledge and understanding
Based on the knowledge acquired, students will be able to: identify the risks associated to any food production, define a risk priority list, define appropriate risk management plan and select appropriate software to optimize risk containment and communication inside the food business and to all the pertinent stakeholders.
Making judgements
At the end of the course, the student will be able to identify specific risks associated to food production and list them according to priority needs.
Communication skills
At the end of the course, the student will be able to appropriately utilize the scientific language and the specific lexicon of risk assessment and management according to international standard.
Learning skills
At the end of the course, the student will be able to:
1.Increase his/her knowledge on Risk assessment in food production, by self-consultation of specialized texts, scientific and educational journals, also beyond the topics discussed during the lessons
2. Understand the impact of implementation of an appropriate risk assessment and management system on food quality and safety and on the overall business of a food company.
Prerequisiti
Knowledge of basic food hygiene management procedures in the food industry.
1. Theoretical frontal and dialogue-based lectures aimed at presenting the key concepts of the subject.
2. Assignment of working groups for the resolution of specific case-studies related to the course topics.
3. Classroom seminars with company testimonials.
4. A possible educational visit to a food company
Contenuti dell'insegnamento
The overall aim of this course is to provide knowledge for a structured approach to develop a comprehensive risk management system in a food company, with a focus on food production. Students will be introduced to risk assessment and exploitation of the assessment results for definition and implementation of proper risk mitigation strategies, from food process and plant design, to process operation and control; selection and use of packaging materials and final product distribution. The course will also give an overview on risks indirectly associated to food production but that can compromise the business solidity, such as changes in consumer tastes, development of incorrect product design, mismatch in technological capabilities and market requirements; financial risks associated with various processes and practices, third party risks, risks associated with sharing intellectual property. The course will also introduce to software solutions nowadays available for food safety and risk assessment and management and related cybersecurity.
Programma esteso
1. Overview on the ISO 31000 standards relating to risk management: principles and guidelines on implementation, risk assessment techniques and vocabulary. Introduction to the importance of performing food industry risk assessments (as part of both regulatory compliance and third-party certification requirements) and to the role of different stakeholders of the food system.
2. Overview on HACCP (Hazard Analysis Critical Control Points), VACCP (Vulnerability Assessment Critical Control Points), TACCP (Threat Assessment Critical Control Points), HARPC (Hazard Analysis & Risk-Based Preventive Controls) and their interconnections.
3. Food factory infrastructure and food processing equipment (hygienic design, construction materials, verification and certification). Hygiene practices in food processing: cleaning and disinfection practices; cleaning in place (CIP); equipment maintenance.
4. Airborne contamination in food processing. Hygiene aspects related to the use of compressed air and food gases. Microbiological environmental sampling. Containment of contamination related to personal hygiene, foreign bodies, packaging materials.
5. Other food business risks (changes in consumer tastes and market requirements, incorrect product design, financial risks, intellectual property rights, incorrect products related communication).
Software solutions for food safety and risk assessment and management and related cybersecurity.
6. Tutorials: Seminars with company testimonials and EFSA experts on food risk evaluation and management. Assignment of group work on course topics.
Bibliografia
Costa R., Predictive modeling and risk assessment - series: integrating food science and engineering knowledge into the food chain, Springer, 2009
Motarjemi Y., Lelieveld H., Food safety management, 1st edition, a practical guide for the food industry, Academic Press, 2013
Lelieveld H.L. M., Domagoj Gabric J. H., Handbook of hygiene control in the food industry, 2nd edition, Woodhead Publishing, 2016
Lecturer's notes.
Aids related to specific topics will be provided during the course.
Metodi didattici
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Modalità verifica apprendimento
There will be a final written exam followed by possible oral discussion. Students will be indicatively given up to 2 hours to answer both closed (multiple choice) and open-ended theoretical questions. The open-ended questions will also assess the student's appropriate use of the specific technical terminology used during the course. At the beginning of the course it will be indicated if group work will be carried out during the year, with an illustration of the topics and aims of the work, and the requirements of the final report. In this case, the final mark will consider both the written exam and the group work assessment.
Altre informazioni
Lesson frequency is not mandatory, but strongly encouraged.
The teacher is available for the students after the lectures. In addition, she is available to receive students following specific appointment or through remote meetings. In any case, it is suggested to write an e-mail (giorgia.spigno@unicatt.it ) in order to agree on the day and time of reception
