The aim of the course is to provide students with elements to control a product and system supply chain regarding the application of binding legislation, aimed at controlling the origin and subsequent transformation of a product to ensure its validity, protecting the intermediate and final safety.
Expected learning outcomes
The student will have to demonstrate knowledge on the bases of the binding legislation and on the application of the main voluntary system standards for an appropriate knowledge of the criteria applicable to simple and complex food production processes.At the end of the course the student will acquire theoretical and applicative knowledge on the basic concepts of food safety and control process management systems.Students also will acquire skills to deal critically and autonomously the complex management of food processing processes of animal origin.
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)
Evolution of food legislation (3 hours) The White Paper on Food Safety (1 hour) The European Food Regulations (8 hours) Food security: basic concepts (3 hours) Supply chain control (6 hours) System and product certifications (5 hours) Lab Accreditation based on ISO 17025 (2 hours) The official food check (3 hours) OSA and OSM obligations (3 hours) Prerequisites for workplaces and workers in the food industry (3 hours) Drinking water (3 hours) Exercises Drafting of a Quality Manual and management procedures (10 hours) Mass and commercial catering (6 hours)
Prerequisites for admission
Basic knowledge of italian and europea regulations on food safety.
Lessons and group works.
The referee documents are released on the Ariel platform.
Assessement methods and criteria
Verbal est at at the end of the course. The judgment 'criteria are: knowledge of all the teaching arguments , personal elaboration skills, fluent Italian language.