Learning objectives
Allow the student to know and apply the current regulations on the requirements that the HACCP manual must possess in order to guarantee compliant management in terms of hygiene, safety and product traceability. At the end of the training activity the student will have to demonstrate that they are able to prepare a HACCP manual.
Prerequisites
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Course unit content
Analysis of the contents and prerequisites of the Codex Alimentarius, Reg. CE 178/2002, Reg. CE 852/2004 and Reg. UE 625/2017 in terms of knowledge of the characteristics and hygienic-sanitary requirements for the drafting of a HACCP manual.
Full programme
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Bibliography
Materials are provided by the lecturer.
Teaching methods
The training activity envisages the active involvement of the students; in particular, it is expected to alternate between moments of frontal lessons and group and/or individual exercises.
Assessment methods and criteria
The assessment of achievement of the course objectives involves a written examination (multiple-choice and open-ended questions). The verification of learning of the course content is also done through on-going assessments (group and/or individual work).
Students with DSA/BSE must contact the University Reception and Inclusion Centre in advance (cai@unipr.it).
Other information
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2030 agenda goals for sustainable development
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