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.
Development of a HACCP system and traceability