Quality Management Systems
A.Y. 2024/2025
Learning objectives
The course aims to provide students with theorical and methodological tools to implement a quality management system in food industry and laboratories. The course also aims to accustom students to teamwork in the development of an integrated management system according to current legislation, and to provide students with the statistical tools needed for method validation and process control.
Expected learning outcomes
At the end of the course the students will be able to identify the basic elements required for the implementation of a quality and food safety management system and to apply the statistical tools needed to validate analytical methods and to assess process capability
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The teaching program includes the discussion of the following topics
· Basic concepts related to quality and management systems;
· Certification and accreditation system;
· Documentation of management systems;
· Quality management system UNI EN ISO 9001;
· Quality management in laboratories: ISO / IEC 17025 - General requirements for the competence of testing and calibration laboratories;
· Method validation;
· UNI EN ISO 19011 (Guidelines for auditing management systems), principles of auditing, managing of audit program and audit performing;
· Food safety management system UNI EN ISO 22000: structure, applicability and key elements of the standard;
· FSSC 22000, BRC and IFS Food private standards : origin, diffusion, structure and requirements;
· Statistical Process Control: process capability indices (Sigma level; CP and CPK), control charts.
· Basic concepts related to quality and management systems;
· Certification and accreditation system;
· Documentation of management systems;
· Quality management system UNI EN ISO 9001;
· Quality management in laboratories: ISO / IEC 17025 - General requirements for the competence of testing and calibration laboratories;
· Method validation;
· UNI EN ISO 19011 (Guidelines for auditing management systems), principles of auditing, managing of audit program and audit performing;
· Food safety management system UNI EN ISO 22000: structure, applicability and key elements of the standard;
· FSSC 22000, BRC and IFS Food private standards : origin, diffusion, structure and requirements;
· Statistical Process Control: process capability indices (Sigma level; CP and CPK), control charts.
Prerequisites for admission
Knowledge on basic statistical concepts and about HACCP system is recommended
Teaching methods
Course takes place with frontal lessons and classroom exercises related to the method validation and statistical process control. Course attendance is not mandatory.
Teaching Resources
Slides and additional documents will be available on line in My ARIEL
Standards (purchase is not essential): UNI EN ISO 9001; ISO/IEC 17025; UNI EN ISO 22000; UNI EN ISO 19011; BRC, IFS Food and FSSC 22000
Reference Books (purchase is not essential): E. Desimoni B. Brunetti, Assicurazione della qualità nel laboratorio chimico- Validazione dei metodi di analisi, Ed Clueb.
C. Peri, V. Lavelli, A. Marjani- Qualità nelle aziende e nelle filiere agroalimentari, Casa editrice Hoepli
Slides and additional documents are also suitable for the preparation of non-attending students.
Standards (purchase is not essential): UNI EN ISO 9001; ISO/IEC 17025; UNI EN ISO 22000; UNI EN ISO 19011; BRC, IFS Food and FSSC 22000
Reference Books (purchase is not essential): E. Desimoni B. Brunetti, Assicurazione della qualità nel laboratorio chimico- Validazione dei metodi di analisi, Ed Clueb.
C. Peri, V. Lavelli, A. Marjani- Qualità nelle aziende e nelle filiere agroalimentari, Casa editrice Hoepli
Slides and additional documents are also suitable for the preparation of non-attending students.
Assessment methods and Criteria
A two -hours written test is scheduled. The test includes two open questions, multiple choice questions and numerical problems. Students will be evaluated considering the following parameters: discussing ability about knowledge, critical reasoning on the learned contents, competence in the use of specific vocabulary. Exam registration by UNIMIA is required. The final rating will be expressed in thirtieths and communicated to each student by e-mail through the automatic verbalization system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Buratti Susanna
Shifts:
Turno
Professor:
Buratti SusannaProfessor(s)