Quality Management Systems in Food Service

1. Terms and definitions. Food quality: analytical and dynamic models. Food safety and risk chain. Traceability in agrofood industries and in agricultural food chain. Management systems: the PDCA model of Deming. 2. Certification in the food system. The evolution of quality management: from product verification to integrated management systems. A framework for certification: general principles, normative references and organizations involved. 3. Food safety management systems. Case study analysis: risk assessment, identification of contamination points, selection and assessment of control measures, establishing the prerequisites, the operational prerequisite programmes and the critical control procedures, documentation. 4. Quality management systems Introduction to UNI EN ISO 9001. Case study analysis: management responsibility, strategic and operative objectives, provision of resource, planning and realization of product, verification, validation, system review and improvement, documentation. 5. Agricultural food chain traceability systems Introduction to UNI EN ISO 22005. RF and RFP schemes. Case study analysis: relevant steps for product identification, traceability procedures, simulation of withdrawal of lots of end products. 6. Tools and techniques Flow-sheets for supply-chain, process, and lot mapping. Lay-out. Risk analysis. Cause- and effect- diagrams. Check lists. Note: Case study analysis is focused on a model catering industry, in order to evidence the relationship among food safety, food quality and traceability. Class room lectures account for 60% of the teaching, and discussions on case studies with students account for the remaining 40%.