The course aims at providing the student insights about the latest interventions of the European Communities on the planning, management, monitoring, coordination and training in the entire production chain of food. They will be dealt with in particular the following arguments: a) modernization of the legislation in order to obtain a consistent and transparent system of rules; b) strengthening of controls going to cover the entire food chain; c) improving the efficiency of the scientific advisory system; d) allocation of responsibility for food safety to producers; e) implementation of the new certification and labeling (the new label is the EEC 1169/2011 of 12.13.2014).
teacher profile teaching materials
Material for additional and deeper informations will be provided for free during the course, if required
Core Documentation
A copy of the slides used during lecturers and useful papers will be provided for free by the teacher.Material for additional and deeper informations will be provided for free during the course, if required
Type of delivery of the course
Head-on lectures held in the classroom by the lecturer (s); the lessons will eventually be integrated with seminars held by experts coming from companies and institutions; in addition students who attend the lessons are requested to realize a group project which will be evaluated as a parte of the final exam. Lessons are also integrated with online exercises also for the purpose of self-assessment by the students.Attendance
Class attendance is not mandatory but is extremely useful and thus encouraged. For students who do not attend classes, meetings are scheduled during the reception hours according to the established timetable which is published on the website of the Department of Business Studies, in the teacher's page and in the specific bulletin boards.Type of evaluation
Evaluation of the achievement of training objectives will carried out by oral examination, added to the assessment of group project; the online exercises carried out during the course are mainly aimed at encouraging students' self-assessment. Different methods of assessment (written test) may be adopted in response to particular needs on the part of the students. teacher profile teaching materials
MANAGEMENT OF THE QUALITY SYSTEM IN PRODUCTIONS: The agri-food context and the relevant legislation; business system analysis; quality system configuration; quality system management; data processing of the quality system
FOOD SAFETY: the search for quality in nutrition; food safety and biological, chemical and physical hazards; inspiring principles of the new European legislation on food safety; the new Regulations of the "Hygiene Package"; European legislation in the food sector; materials in contact with food products (M.O.C.A.); the national and EU regulatory framework; labeling and presentation of food products
MANAGEMENT OF PROCUREMENT, SALES AND LOGISTICS: The logistic cycle and the basic inputs of the definition process; the stages of the purchasing process; supply management models; Brand loyalty, store loyalty and selection of suppliers; the effects of logistics on supplier evaluation; logistics outsourcing
THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS HYGIENIC SELF-CONTROL SYSTEM (HACCP); HACCP system (tasks and functions); Importance of visual inspection; Importance of verification of stored goods and importance of its rotation; Basic hygiene rules; Evaluation and control of temperatures and microclimate; Hygiene of equipment structures; Insights on the regulatory framework; Human resources management; Relationship with the various subjects involved in the food process.
•BUFFAGNI, BURCHI, GALLIO, TARABELLA, VARESE “Consumatori e imprese: la disciplina delle informazioni sugli alimenti: considerazioni merceologiche e normative” Giappichelli Editore
•PERI, LAVELLI, MARJANI “ Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l’igiene.” Edizione HOEPLI
•Dispense a cura dei docenti.
Programme
INTRODUCTION TO CERTIFICATIONS: TRANSPARENCY, TRACEABILITY AND TRACEABILITY OF PRODUCTIONS: origin of certifications; evolution of the concept of quality; food chain concept; classify the certifications; concentration of certification in EU 27 and in Italy; the quality chain and the relevant legislation.MANAGEMENT OF THE QUALITY SYSTEM IN PRODUCTIONS: The agri-food context and the relevant legislation; business system analysis; quality system configuration; quality system management; data processing of the quality system
FOOD SAFETY: the search for quality in nutrition; food safety and biological, chemical and physical hazards; inspiring principles of the new European legislation on food safety; the new Regulations of the "Hygiene Package"; European legislation in the food sector; materials in contact with food products (M.O.C.A.); the national and EU regulatory framework; labeling and presentation of food products
MANAGEMENT OF PROCUREMENT, SALES AND LOGISTICS: The logistic cycle and the basic inputs of the definition process; the stages of the purchasing process; supply management models; Brand loyalty, store loyalty and selection of suppliers; the effects of logistics on supplier evaluation; logistics outsourcing
THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS HYGIENIC SELF-CONTROL SYSTEM (HACCP); HACCP system (tasks and functions); Importance of visual inspection; Importance of verification of stored goods and importance of its rotation; Basic hygiene rules; Evaluation and control of temperatures and microclimate; Hygiene of equipment structures; Insights on the regulatory framework; Human resources management; Relationship with the various subjects involved in the food process.
Core Documentation
•CHIACCHIERINI E., LUCCHETTI M.C., “Materie prime, trasformazione ed impatto ambientale” Edizioni Kappa•BUFFAGNI, BURCHI, GALLIO, TARABELLA, VARESE “Consumatori e imprese: la disciplina delle informazioni sugli alimenti: considerazioni merceologiche e normative” Giappichelli Editore
•PERI, LAVELLI, MARJANI “ Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l’igiene.” Edizione HOEPLI
•Dispense a cura dei docenti.
Type of delivery of the course
Teaching takes place in the classroom with lectures and participation in study days / forums / conferences on the main skills of the course.Type of evaluation
The exam is held in the classroom through the presentation of a project on one of the major topics analyzed in the classroom. An oral test will then take place with questions on the topics presented during the lessons.