Learning objectives
- To synthetically remind the food products quality requisites: compulsory and regulated (with law references), contractual and voluntary.
- 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.
- To use without translation documents in English language.
Prerequisites
- Base elements of food chemistry and microbiology.
- Understanding written English.
Course unit content
- Hygiene and commercial food quality requirements.
- European Food Law.
- GHP, HACCP System, identification and traceability.
- Practical example of HACCP documentation.
- Guideline for the access to information sources on hygiene requisites.
Full programme
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Bibliography
- electronic training aids supplied by the teacher (also comprehending deepening topics not illustrated during lessons), with web links for free downloading cited documents.
Teaching methods
Lesson and exercitation
Assessment methods and criteria
Oral exam
Other information
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