QUALITY AND SAFETY MANAGEMENT SYSTEMS IN FOOD INDUSTRIES

This module provides an introduction to important elements of food quality including its assessment and control, to give students the basics of theory of systems and the knowledge of the standards for quality and safety management in the food industry. The student ,at the end of the module, will be able to: design, implement and maintain a quality system in compliance with UNI EN ISO 9001 : 2015 or of a food hygiene and safety assurance system, as EU requirements ( Reg EC 852 , 3 , 4 : 04 ; Reg EC 882 : 04 ).

Definitionof a System

Sandards UNI EN ISO 9001, 9004, 9000.

UNI EN ISO 9001 : 15 and HLS (High Level Structure)

Context analysis and Stake holders, Policy and quality objectives Identification.

Risk Based Thinking : Theory and Applications. Link with 9001:15

Process approach: Identification, representation, responsibility / authority, Improvement and indices of performances

Audit: Definition, Classification, links to system requirements.

Documentation development: Classification and essential elements of a document, hierarchy, adoption / development criteria.

Process analysis and identification of critical points.

Food safety: concepts and reference legislation, Regs EC 852 , 3 , 4 : 04 ; Reg EC 882 : 04

Development of a HACCP system and traceability​

• Norma UNI EN ISO 9001:15
• I quaderni della qualità – 1. Struttura di alto livello e ISO 9001:15 – UNI – 1° ed., Dicembre 2015
• I quaderni della qualità – 2. Fattori del contesto e parti interessate – Nicola Gigante – UNI – 1° ed., Dicembre 2015
• I quaderni della qualità – 3. Risk Based Thinking – Nicola Gigante – UNI – 1° ed., Dicembre 2015
• I quaderni della qualità – 4. L’approccio per processi – Nicola Gigante – UNI – 1° ed., Dicembre 2015
• I quaderni della qualità – 5. Audit 9001:15 – Nicola Gigante – UNI – 1° ed., Dicembre 2015
• REG 852:04, REGOLAMENTO (CE) N. 852/2004 DEL PARLAMENTO EUROPEO E DEL CONSIGLIO del 29 aprile 2004 sull'igiene dei prodotti alimentari .