QUALITY AND SAFETY MANAGEMENT SYSTEMS IN FOOD INDUSTRIES

Knowledge and understanding

The course aims to transfer theoretical and applied knowledge related to food quality and safety management. This knowledge is focused on the study of the basic notions of systems theory framed within the context of Total Quality and Total Quality Management, as well as mandatory and voluntary standards for the design, management, and implementation in food processing and commercialization of ingredients, by-products, and complex foods, even in the context of potential fraud. Particular attention will be focused on the management of food safety based on the intrinsic characteristics of the raw materials, by-products and ingredients. The application sectors will be the following: minimally processed fruit and vegetables and preserves; alcoholic and non-alcoholic beverages; oils of different origins, bakery products; milk and dairy products; meat, fish and eggs derivatives.

Ability to apply knowledge and understanding

The knowledge acquired will constitute the basis for developing the student's technical-managerial and organizational skills and competences for the adoption of appropriate risk prevention and control strategies of different nature (biological, chemical, physical-particle) for the health of consumers and event recording techniques in the self-monitoring manual drawn up on the basis of the principles of supply chain traceability. Through practical exercises, students will able to design, manage, and implement a quality system in accordance with Tracking Standard (Reg. CE 178/2002) and the Safety Assurance System (EC Regulations 852, 853, 854/2004; EC Regulation 882/2004 and subsequent).

Autonomy of judgement

Through seminar activities and educational visits, students will acquire the skills necessary for defining measures to prevent risks and accidents at work.

Communications skills

On the basis of the knowledge acquired, the student will have to develop communication and relational skills relating to the areas of food safety (healthiness and authenticity) and more generally the Global Quality and Total Quality Management of processed foods in the Mediterranean context, arguing the management procedures with appropriate technical language of quality within the processing industries, identifying critical issues and proposing adequate corrective actions, in the context of current legislation on the matter.

Learning skills

Students will obtain a wealth of technical and procedural knowledge that is preparatory and necessary to face the world of work and/or higher level studies in an autonomous and conscious manner.

The course is organized in interactive lectures (3 CFU) and other activities (3 CFU), as tutorials and study visits. If teaching is done in mixed or remote mode, specific changes to the program planned and outlined in the syllabus may need to be made.

Information for students with disabilities and/or DSA

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of Centro per l'Inclusione Attiva e partecipata, in the persons of professor Anna De Angelis.

For a better understanding of the topics, some "cultural" preparatory information is recommended, such as food chemistry, food microbiology, principles of unit operations.

Attendance at lectures  is not mandatory, but strongly recommended, especially considering step-by-step development in the classroom of self-control manuals for the main agri-food supply chains.

Scope and limits of the course – Food Quality Evolution (Global Quality and Total Quality Management) - Edible Identities (standarditazion and food as cultural heritage) - Local, National and European labels - Bio Label - Islamic (Halal) and Jewish (Kosher) standards - Fraud and Italian Sounding - Management and safety of food additives and flavorings - Commodity aspects of Food Classifications - Mandatory and voluntary standard – Safety in the public catering - Tracking and Tracing - Management and implementation of Quality Systems - Performance markers - Audit - TQM in the following specific food areas: minimally processed fruits and vegetable; alcoholic and non-alcoholic beverages; olive and other vegetable oils, bakery products; milk and dairy products; meat, fish and eggs derivatives; public catering - Development of a Quality System in compliance with tracking standard (UNI EN ISO 9001: 2015) as well as EU Food Hygiene and Safety Assurance System (Reg. EC 852, 853, 854/2004; Reg. EC 882/2004).Practical tests related to the main food chains (minimally processed fruit and vegetable and preserved foods; alcoholic and non-alcoholic beverages; oils from different origins; bakery products; milk and dairy products; meat, fish and eggs derivatives).

Reference books

1. Barbagallo R.N., 2024. Corso di Gestione della Qualità e Sicurezza. (STUDIUM).
2. Gigante N., 2021. Il Libro della Qualità. UNI - Ente Italiano di Normazione.
3. Melissano M., 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.
4. AA.VV., a cura di Ciappellano S., 2009. Manuale della ristorazione. Casa Editrice Ambrosiana.

During the course the professor will provide in digital form, through the Studium platform and in the classrom, essential and supplementary teaching materials.

- One oral exam on the General (Global Quality) and Special (Total Quality Management) parts of this course. This last part includes a discussion on theoretical aspects and on the application part relating to the mandatory guarantee systems developed by the attending students during the course, as well as in light of individual experiences and activities. In the case of non-attending students, the practical-application discussion will concern two hypothetical manuals relating to a supply chain of vegetal origin and one of animal origin, chosen at the discretion of the teacher.