Learning outcomes of the course unit
To give the specific terminology also in English language
To synthetically remind the food products quality requisites: compulsory and regulated (with law references), contractual and voluntary.
To explain the European quality policy and the application areas of ISO 9000 standards.
To present the European policy on food safety.
To provide up-to-dated law documentation on the food hygiene and guidelines for the effective GHP prerequisites and HACCP system implementation.
To exemplify, for a food product, the hazard analysis and the HACCP plan drawing up.
Food chemistry and microbiology knowledge.
Course contents summary
Food quality requirements
Evolution of the quality concept and the ISO 9000 standards
European rules on food hygiene
GHP, HACCP System, identification and traceability
Practical example of HACCP documentation
Guideline for the access to information sources on hygiene requisites
- ISO 9000 and ISO 22000 series standards (spreading of which is not allowed)
- electronic training aids supplied by the teacher (also comprehending deepening topics not illustrated during lessons), with web links for free downloading cited documents.
Assessment methods and criteria