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FacoltÓ di Scienze Agrarie e Alimentari UniversitÓ degli Studi di Milano
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Quality management systems in food service
Code: G300J-
Teacher:  Vera Agnese Lavelli
CFU subdivision: Lectures: 6
Basic aims:  Knowledge of the terms related to quality, risk, traceability, and management, and of the related normative references (voluntary and regulatory). Application of tools and techniques for risk assessment, risk management, process, product and system verification.
Acquired skills:  Skills: Mapping food processes, food supply-chain, and food lots by flow-sheets; identification of critical control points for food quality and traceability; verification planning (monitoring, validation, and system verification); selecting the most appropriate tools to comply with the management policy.
Course contents:  1.Terms and definitions related to food safety, food quality, food traceability, and system management. Normative references (regulatory and voluntary) in the food industry. 2. System and product certification in the food industry. 3. Risk analysis, cause and effect diagrams, verification tools. 4. Management systems: case studies analysis on implementation of UNI EN ISO 9001 and UNI EN ISO 22005.
Program:  1. Terms and definitions Food quality: analytical and dynamic models. Food safety and risk chain. Traceability in agrofood industries and in agricultural food chain Management systems: the PDCA model of Deming. 2. Certification in the food system The evolution of quality management: from product verification to integrated management systems. A framework for certification: general principles, normative references and organizations involved. 3. Food safety management systems. Case study analysis: risk assessment, identification of contamination points, selection and assessment of control measures, establishing the prerequisites, the operational prerequisite programmes and the critical control procedures, documentation. 4. Quality management systems Introduction to UNI EN ISO 9001. Case study analysis: management responsibility, strategic and operative objectives, provision of resource, planning and realization of product, verification, validation, system review and improvement, documentation. 5. Agricultural food chain traceability systems Introduction to UNI EN ISO 22005. RF and RFP schemes. Case study analysis: relevant steps for product identification, traceability procedures, simulation of withdrawal of lots of end products. 6. Tools and techniques Flow-sheets for supply-chain, process, and lot mapping. Lay-out. Risk analysis. Cause- and effect- diagrams. Check lists. Note: Case study analysis is focused on a model catering industry, in order to evidence the relationship among food safety, food quality and traceability. Class room lectures account for 60% of the teaching, and discussions on case studies with students account for the remaining 40%.
Prerequisites:  Basic knowledge on chemical, microbiological and technological aspects on food and food processing is required.
Preparatory instructions:  Chemical Analysis of Food (I and II), Microbiology (I and II), and Catering Technology
Learning materials:  - Peri, C.; Lavelli, V.; Marjani, A. QualitÓ nelle aziende e nelle filiere agro-alimentari, 2004. Hoepli, Milano
- Documents available in Ariel.
Other info:  The exam consists of two mid-term tests (oral and written) or a final single test (written). The exam is intended to ascertain: 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 final single test, students can request an oral test.
Program of Quality management systems in food service (pdf version)
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