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Food quality and safety mod.2: Hygienic safety

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 exam takes place in the same moment for both unit 1 and unit 2. The exam consists of a final written test intended to verify: the theoretical knowledge of all the topics of the program, the clarity of presentation and use of appropriate terms, the ability to represent both concepts and procedures using graphical models and the ability to integrate the acquired knowledge for problem solving of a specific case study. Following the written exam, students can request an oral exam. he discussion will cover all topics treated in class

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	Program of Food quality and safety mod.2: Hygienic safety (pdf version)

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