Learning objectives
The overall aim of this course is to provide knowledge for a structured approach to develop a comprehensive risk management system in a food company, with a focus on food production. Students will be introduced to risk assessment and exploitation of the assessment results for definition and implementation of proper risk mitigation strategies, from food process and plant design, to process operation and control; selection and use of packaging materials and final product distribution. The course will also give an overview on risks indirectly associated to food production but that can compromise the business solidity, such as changes in consumer tastes, development of incorrect product design, mismatch in technological capabilities and market requirements; financial risks associated with various processes and practices, third party risks, risks associated with sharing intellectual property. The course will also introduce to software solutions nowadays available for food safety and risk assessment and management and related cybersecurity.
At the end of the course, students will know all the main risk sources in food production and the associated procedure and strategies for risk mitigation and management.
Based on the knowledge acquired, students will be able to: identify the risks associated to any food business, define a risk priority list, define appropriate risk management plan and select appropriate software to optimize risk containment and communication inside the food business and to all the pertinent stakeholders.
Prerequisites
The course requires knowledge of the basic food hygiene management procedures in the food industry.
Course unit content
Overview on the ISO 31000 standards relating to risk management: principles and guidelines on implementation, risk assessment techniques and vocabulary. Introduction to the importance of performing food industry risk assessments (as part of both regulatory compliance and third-party certification requirements) and to the role of different stakeholders of the food system. 1 CFU
Overview on HACCP (Hazard Analysis Critical Control Points), VACCP (Vulnerability Assessment Critical Control Points), TACCP (Threat Assessment Critical Control Points), HARPC (Hazard Analysis & Risk-Based Preventive Controls) and their interconnections. 1.CFU
Food factory infrastructure and of food processing equipment (hygienic design, construction materials, verification and certification). Hygiene practices in food processing: cleaning and disinfection practices; cleaning in place (CIP); equipment maintenance. 1 CFU
Airborne contamination in food processing. Hygiene aspects related to the use of compressed air and food gases. Microbiological environmental sampling. Containment of contamination related to personal hygiene, foreign bodies, packaging materials. 1 CFU
Other food business risks (changes in consumer tastes and market requirements, incorrect product design, financial risks, intellectual property rights, incorrect products related communication).
Software solutions for food safety and risk assessment and management and related cybersecurity. 1 CFU
Tutorials 1 CFU
Seminars with company testimonials and EFSA experts on food risk evaluation and management. Assignment of group work on course topics.
Full programme
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Bibliography
PREDICTIVE MODELING AND RISK ASSESSMENT - SERIES: INTEGRATING FOOD SCIENCE AND ENGINEERING KNOWLEDGE INTO THE FOOD CHAIN, RUI COSTA EDITOR , 2009, SPRINGER
FOOD SAFETY MANAGEMENT, 1ST EDITION, A PRACTICAL GUIDE FOR THE FOOD INDUSTRY, EDITORS: YASMINE MOTARJEMI HUUB LELIEVELD, 2013, ACADEMIC PRESS
HANDBOOK OF HYGIENE CONTROL IN THE FOOD INDUSTRY, 2ND EDITION, EDITORS: H. L. M. LELIEVELD JOHN HOLAH DOMAGOJ GABRIC, 2016, WOODHEAD PUBLISHING
Lecturer's notes.
Aids related to specific topics will be provided during the course.
Teaching methods
1. Theoretical frontal and dialogue-based lectures aimed at presenting the key concepts of the subject.
2. Assignment of working groups for the resolution of specific case-studies related to the course topics.
3. Classroom seminars with company testimonials.
4. A possible educational visit to a food company.
Assessment methods and criteria
There will be a final written exam followed by possible oral discussion. Students will be indicatively given up to 2 hours to answer both closed and open-ended theoretical questions. On average, students will be given 10 closed questions (maximum 10 marks) and 4 open-ended questions (maximum 22 marks). The open-ended questions will also assess the student's appropriate use of the specific technical terminology used during the course. At the beginning of the course it will be indicated if group work will be carried out during the year, with an illustration of the topics and aims of the work, and the requirements of the final report (such as a PowerPoint presentation). Normally, the group work involves a literature research on specific topics covered in the course or resolution of assigned case-studies. The work groups may consist indicatively of a maximum of 5 students, and the contribution and role of each individual member must be explicitly indicated in the final report. The final report will be assessed with a mark out of 30. In the case of group work, the final mark will be taken as a weighted arithmetic mean of the mark obtained in the written test (with a 2/3 weight) and that obtained in the group work assessment (with a 1/3 weight). In the case of working students or students unable to participate in the group work, this must be communicated to the lecturer at the beginning of the course, who will then be able to provide appropriate alternative ways to cover this part of the programme.
In case the current Covid-19 health emergency does not allow frontal teaching, remote teaching will be carried out through synchronous or asynchronous procedures that will be promptly notified to students
Other information
Prof. Giorgia Spigno is available for the students after the lectures. In addition, she is available to receive students following specific appointment or through remote meetings. In any case, it is suggested to write an e-mail (giorgia.spigno@unicatt.it) in order to agree on the day and time of reception.
