Evolution of the quality concept. Certifications in the agri-food industry (0.5CFU)
DEFINITION OF ANALYTICAL CONTROL: Criteria for validation of methods of analysis and description of sampling methods and tools. (1CFU)
Hazard and risk: principles of the HACCP method. General procedures. Practical examples and case studies in various agri-food chains. Structure and setting of the HACCP Manual.(1CFU)
ISO RULES: Series 9000. Procedures for revision of standards and their evolution. Concepts of control, non-conformity, corrective action, preventive action, audit. PDCA cycle. Quality Manual. (2CFU)
PRODUCT QUALITY: Product certifications in regulated and non-regulated areas. Production regulations. Certification in the organic sector. Certifications of tipicity. Methods of implementation with practical examples. (1CFU)
FOOD SAFETY: Food safety and ISO Series 22000 standards. Traceability concepts. The second part standards (1CFU)
BRC and IFS. (0.5CFU)
NOCIVE SUBSTANCES AND / or TOXIC Food: analysis of mycotoxins.(0.5CFU)
Analytical methods in vegetable and animal foods (theoretical approach and chain practices) (0.5CFU)

Notes, power points and publications provided by the teacher.
Suggested test:
Peri, Lavelli, Marjani. Qualità nelle aziende e nelle filiere agroalimentari. Hoepli, 2013
P. Cabras, C.I.G. Tuberoso. Analisi dei prodotti alimentari, Piccin, 2013.