Unit QUALITY CONTROL AND MANAGEMENT
- Course
- Food science and technology
- Study-unit Code
- 80084806
- Curriculum
- In all curricula
- Teacher
- Maurizio Servili
- Teachers
-
- Maurizio Servili
- Hours
- 54 ore - Maurizio Servili
- CFU
- 6
- Course Regulation
- Coorte 2020
- Offered
- 2022/23
- Learning activities
- Caratterizzante
- Area
- Discipline della tecnologia alimentare
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The main objective of the Course is to give informations about the quality management and quality control. A particular emphasis is devoted to the main aspects related to the quality management for the food safety.
- Reference texts
- PERI C. Qualità: Concetti e Metodi (1998) - Franco Angeli ed. Milano, Italia
PERI C. Linee guida per la messa a punto di sistemi qualità nelle aziende enologiche - HACCP (1998) - Chiriotti Ed. - Pinerolo - Italia
PERI C., LAVELLI V., MARJANI A. Qualità nelle aziende e nelle filiere agroalimentari (2004) - Ulrico Hoepli ed. Milano, Italia. - Educational objectives
- The main objective of the Course is to give informations about the quality management and quality control. A particular emphasis is devoted to the main aspects related to the quality management for the food safety.
- Prerequisites
- Chemistry
- Teaching methods
- The course is organized in face-to-face lessons on the topics reported in the program (42 hours), organized in 3 daily hours for 2 days a week. The practical lessons (18 hours), in which students are actively involved, are of 3 daily hours and concern classroom simulations of HACCP methods applications, documental traceability and ISO EN 9001 2008/2015.
- Other information
- Learning verification modality
- The Course aims to provide information about the application of statutory and voluntary rules active in quality assurance in the food industry. The areas of application concerning the process and product certification, the analytical and the documentary traceability, HACCP, the analytical methods for the food quality control will be given. Application of these rules to specific sectors of the food industry.
The main knowledge will be on:
- concept of quality;
- principles of quality control management;
- principles of the certification of products and processes;
- statutory and voluntary rules on food safety;
- general rules for the drafting of a self-hygiene manual;
- different concepts of traceability;
- traceability rules;
- ISO ISO 9001/08 and 9004/09.
The student should be able, applying their knowledge, to get the following capabilities of being able to do (skills):
- apply the concepts of the certification in case studies relating to the application of traceability;
- apply the HACCP method;
- to compile a self-hygiene manual;
- apply the principles and rules of traceability;
- quality management;
- evaluate and interpret the quality for the purpose of continuous improvement. - Extended program
- Face-to-face lessons.
The certification of the process: examines the quality control management and the relative certification in relation to national, European and international voluntary and legally binding rules (ISO UNI EN ISO 9001-2008). Traceability and its applications. HACCP (Hazard Analysis Critical Control Points). The identification of risks and their assessment, the identification of critical points, the specification of control policies of the critical points and coding of control procedures together with the application of the current regulations (hygiene package). Product certification.
In detail.
General quality concept of a product and related examples. Quality management and process and product certification. Product certification: analytical aspects of the certification. Compulsory rules on food safety certification: HACCP, regulatory aspects, risk analysis and definition of the only serious risks to human health associated with the transformation process, decision of the critical points of prevention (CCP) and application to the operations of the technological processes. General rules for the drafting of a self-hygiene manual.
Traceability: general aspects and analysis of the legally binding rules. Internal and external traceability and related voluntary rules.
Quality: ISO 9001/2008 organization of the rule. ISO 9001/08 rule: phase of product design. Aspects of measurements, analysis and continuous improvement of the system in relation to ISO 9004/09 rule.
Practical training.
The arguments of the practical trainings include the following aspects: practical applications relating to certification; HACCP: case studies on the application of the method of risk selection and definition of the relating CCP applied to production; practical applications relating to the drafting of a manual of self-control of hygiene; case studies relating to the application of traceability: practical examples.