Learning outcomes of the course unit
Mastery of food quality management vocabulary, also in English language.
Knowledge of European food law and, in particular, of the food suitability and safety requirements.
Knowledge of basic principles of Quality Management Systems, and of their implementation for GHPs and HACCP and Traceability Systems design, implementation and verification.
It is recommended that students have passed examinations of Unit operations of food technology and Food microbiology
Course contents summary
- Base vocabulary in the original language of reference documents
- Evolution of concepts of quality and quality control. Quality standardisation and conformity certification.
- Food quality: compulsory, regulated, contractual and voluntary requirements.
- Quality management systems according to ISO 9000 standards, with particular reference to the 9004 standard.
- Product standard and product certification. PDO and PGI specifications and verification of compliance.
- The new European policy for the food safety and Regulations on hygiene requisites.
- General Good Hygienic Practices and additional specific rules on the hygiene of food of animal origin.
- HACCP System and Guidance from both Codex Alimentarius and European Commission.
- Example of HACCP documentation drawn up according to a US FDA-CFSAN Guidance.
- Identification and traceability System according to ISO 22005 standard.
- Information sources for regulatory and standardisation updating.
C. Peri, V. Lavelli e A. Marjani, "Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene". Ulrico Hoepli Editore, Milano, ristampa aggiornata 2006
For each argument treated, during the lesson the correspondent graphic materials, comprehending both texts in Italian and/or English language and figures, are projected. Students are allowed to download the same files from the web site of the teacher.
The evaluation test begins with the exposition of an argument chose by the student and for which a particular deep knowledge is required, as well as the ability of the student to continuously change the exposition scheme for reply to the teacher’s answers.