| Code: |
G290EB |
| Teacher: |
Laura Franzetti |
| Year: |
3 |
| Term: |
1 |
| CFU: |
4 |
| CFU subdivision: |
Lectures: 4
|
| Basic aims: |
Knowledge of the terms related to quality, risk, traceability, and management, and of the related mandatory and voluntary normative references. Application of tools and techniques for risk assessment, risk management, process, product and system verification. Students will learn to build a control plan to guarantee the quality and safety of food. Case-studies will be analyzed. |
| Acquired skills: |
Skills: Mapping food processes, food supply-chain, and food lots by flow-sheets; identification of critical control points; verification planning (monitoring, review and validation). Prevention and control of microorganism growth during food process and distribution. Elaboration and review of sampling plans. |
| Course contents: |
Risk analisys, (assesment, management and comunication). Italian and European Food legislation. GHP and HACCP system |
| Program: |
The concept of Quality in food factories and microbiological critery. GMP and GHP (prerequisit operativi) HACCP system and writting of Autocontrol Plain: casies study.
Risk analisys, (assessment, management and comunication) and definition of FSO (Food Safety Objectives).
Sampling plain (two or three classes).
Microbiological criteria (ingiuntive and mandatary criteria).
Italian and European legislation |
| Prerequisites: |
Basic knowledge of general microbiology and foidd microbiology |
| Preparatory instructions: |
Food microbiology |
| Learning materials: |
Slides of lessons |
| Other info: |
The examination consists of a written test followed by an oral discussion. The written test will verify ability of the student to implement a HACCP plain. From the contents of the written test the discussion will cover all topics treated in class |
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