Quality management systems in food service

A.Y. 2020/2021
6
Max ECTS
48
Overall hours
SSD
AGR/15 SECS-P/13
Language
Italian
Learning objectives
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.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
TEACHING MODE
Classes will take place remotely (both asynchronous and synchronous modes) using MTeams. Synchronous lectures will be performed according to the formal class schedule and will be recorded and uploaded in Ariel.
If the health situation will permit, some lessons will be in presence and will be dedicated to revise and deepen what proposed asynchronously. Questions by the audience will be encouraged and a preliminary evaluation will be given to students that will raise pertinent questions. Students not attending the class will be offered a similar opportunity to actively participate to the lessons remotely and to get a preliminary evaluation.
Rules for participating to lectures in presence, requiring reservation through a suitable app, will be published in due time on the Ariel pages of the course as well as any notice related to Covid-19 regulation changes.

PROGRAM AND SUPPORTING MATERIALS
No changes will be made during the emergency period.

LEARNING VERIFICATION AND EVALUATION CRITERIA
The exam will consist of an online oral examination using the MTeams platform.
Course syllabus
1. Definizioni Qualità alimentare: modelli analitici e dinamici. Sicurezza alimentare e filiera del rischio. Rintracciabilità aziendale e di filiera. Sistema di gestione: modello PDCA di Deming.
2. La certificazione di sistema e di prodotto nel settore agro-alimentare Introduzione ai metodi di garanzia della qualità: dalla verifica del prodotto alla gestione integrata del sistema produttivo. Gli schemi di certificazione: principi, norme di riferimento e soggetti coinvolti.
3. Sistemi di gestione per la qualità. Presentazione della norma UNI EN ISO 9001. Discussione critica di case studies: responsabilità della direzione, obiettivi strategici e operativi del sistema, gestione delle risorse, pianificazione e realizzazione del prodotto, verifiche, validazioni, revisione e miglioramento continuo del sistema, criteri di gestione della documentazione, soddisfazione del cliente e delle altre parti interessate.
4. Rintracciabilità aziendale e di filiera Presentazione della norma UNI EN ISO 22005. Gli schemi RF e RFP. Discussione critica di case
studies: individuazione dei punti critici per la rintracciabilità, stesura di procedure di rintracciabilità, simulazioni di richiamo di lotti di prodotto finito.
5. Metodi VACCP e TACCP.
6. Metodi di progettazione e di verifica di conformità Diagramma di flusso di filiera, di processo, per lotti. Lay-out. Analisi del rischio. Diagrammi causa-effetto. Check-lists .
Prerequisites for admission
It is suggested to have a basic knowledge in food chemistry, food microbiology and catering technology.
Teaching methods
Class room lectures account for 60% of the teaching, and discussions on case studies with students account for the remaining 40%. Case study analysis is focused on a model catering industry, in order to evidence the relationship among food safety, food quality and traceability.
Teaching Resources
Slides of the lessons and specific literature will be available on the "Ariel" platform.
Assessment methods and Criteria
Due to the health emergency, the exams will be oral, by the Microsoft Teams Platform.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specif…
https://www.unimi.it/en/study/student-services/services-students-disabi…
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses ufficiodisabili@unimi.it or serviziodsa@unimi.it.

The exam consists of 4 short questions and 1 open question. Short questions are intended to ascertain the use of appropriate terms and the ability to represent both concepts and procedures using graphical models. The open question is intended to ascertain the clarity of presentation and the ability to integrate the acquired knowledge for problem solving of a specific case study. Following the final single test, students can request an oral test.
To perform the exam, students have to register in SIFA within the deadline.
The grade will be communicated to each student immediately after the exam and by an automatic e-mail sent by the SIFA system.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 0
SECS-P/13 - COMMODITY SCIENCES - University credits: 0
Lessons: 48 hours
Professor(s)
Reception:
DeFENS-Sezione Tecnologie Alimentari