The course aims to provide students with a general knowledge of a glossary including the terms quality, risk, traceability and management by identifying the relevant mandatory and voluntary regulatory references. It also aims to provide risk assessment methods, management, verification of compliance and effectiveness.
Expected learning outcomes
The student will have the ability to: map food processes using material flow charts and communication diagrams along foodservice companies and supply chains; identify critical control points for food quality and traceability; plan monitoring, auditing and validation activities; select the most appropriate tools to comply with the management policy of the foodservice company.
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)