Quality Management Systems
A.Y. 2018/2019
Learning objectives
The course guides students to understand the concepts and the methods to improve a quality management system in food industries and laboratories and aims to develop the ability to work as part of a team which is involved in the development of an integrated management system according to international standards. Moreover the course provides the statistical instruments for the validation of the analytical methods and for the process control.
Expected learning outcomes
At the end of the course students will be able to identify the basic elements required for the development of a quality management system in food industries and laboratories and to use statistical instruments to validate the analytical methods and to measure the process capability.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
1. Basic concepts related to the quality and management systems, standardization system, certification and accreditation system. 2. Documentation for quality management. 3. Quality management in laboratories: ISO / IEC 17025 (General requirements for the competence of testing and calibration laboratories), management requirements and technical requirements; elements of metrology and measurement traceability; introduction to the validation of methods and estimation of uncertainty of measurement. 4 Quality management in food industry: UNI EN ISO 9001 (Quality management systems. Requirements), the process approach and the requirements of the standard; UNI EN ISO 22000 (Food safety management systems. Requirements for any organization in the food chain), structure, applicability and key elements of the standard. Private food standards BRC and IFS: origin, diffusion, structure and requirements of the standards. Statistical Process Control: Six sigma strategy, process capability indices (Cp and Cpk), control charts. 5 UNI EN ISO 19011 (Guidelines for auditing management systems), principles of auditing, managing of audit program and audit performing.
Teaching methods
Notes on-line: http://users2.unimi.it/sburatti/wpStandards: ISO 9001; ISO/IEC 17025;ISO 22000; Standard BRS-IFS; ISO 19011Books: E. Desimoni B. Brunetti, Assicurazione della qualità nel laboratorio chimico. Validazione dei metodi analitici, Ed Clueb.E. Desimoni, B. Brunetti, L¿elaborazione dei dati nel laboratorio di analisi chimiche, Ed Clueb.C. Peri, V. Lavelli, A. Marjani- Qualità nelle aziende e nelle filiere agroalimentari, Casa editrice Hoepli
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Buratti Susanna
Professor(s)