Learning objectives
Mastery of food quality management vocabulary, also in English language. <br />
Ability to implement quality management principles to assure the food business conformance with law and commercial requirements. <br />
Knowledge of European food law and ability to draw up GHPs, HACCP and Traceability operating procedures for small food business. <br />
Prerequisites
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Course unit content
<p>- Base vocabulary in the original language of reference documents. <br />
- Compulsory, regulated, contractual and voluntary food quality requirements. <br />
- Quality concept evolution, European system of accreditation and certification. <br />
- Quality management systems according to ISO 9000 standards. <br />
- European Food law and food hygiene regulations. <br />
- Operating procedures of Good Hygienic Practices, HACCP, Identification and Traceability. <br />
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Full programme
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Bibliography
C. Peri, V. Lavelli e A. Marjani, "Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene". Ulrico Hoepli Editore, Milano, ristampa aggiornata 2006
Teaching methods
For each argument treated, during the lesson the correspondent graphic materials, comprehending both texts in Italian and/or English language and figures, are projected. Students are allowed to download the same files from the web site of the teacher. <br />
The evaluation test begins with the exposition of an argument chose by the student and for which a particular deep knowledge is required, as well as the ability of the student to continuously change the exposition scheme for reply to the teacher’s answers. Afterwards, the student is required to respond to answers related to some other arguments of the course. <br />
Assessment methods and criteria
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Other information
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