FOOD SAFETY AND QUALITY MANAGEMENT

Knowledge and understanding

The course aims to transfer theoretical and applied knowledge related to food quality and safety management. This knowledge is focused on the study of the basic notions of systems theory framed within the context of Total Quality and Total Quality Management, as well as mandatory and voluntary standards for the design, management, and implementation in food processing and commercialization of ingredients, by-products, and complex foods, even in the context of potential fraud. Particular attention will be focused on the management of food safety based on the intrinsic characteristics of the raw materials, by-products and ingredients in the various agri-food supply chains.

Ability to apply knowledge and understanding

The knowledge acquired will constitute the basis for developing the student's technical-managerial and organizational skills and competences for the adoption of appropriate risk prevention and control strategies of different nature (biological, chemical, physical-particle) for the health of consumers and event recording techniques in the self-monitoring manual drawn up on the basis of the principles of supply chain traceability. Through practical exercises, students will able to design, manage, and implement a quality system in accordance with Tracking Standard (Reg. CE 178/2002) and the Safety Assurance System (EC Regulations 852, 853, 854/2004; EC Regulation 882/2004 and subsequent).

Autonomy of judgement

Through seminar activities and educational visits, students will acquire the skills necessary for defining measures to prevent risks and accidents at work.

Communications skills

On the basis of the knowledge acquired, the student will have to develop communication and relational skills relating to the areas of food safety (healthiness and authenticity) and more generally the Global Quality and Total Quality Management of processed foods in the Mediterranean context, arguing the management procedures with appropriate technical language of quality within the processing industries, identifying critical issues and proposing adequate corrective actions, in the context of current legislation on the matter.

Learning skills

Students will obtain a wealth of technical and procedural knowledge that is preparatory and necessary to face the world of work and/or higher level studies in an autonomous and conscious manner.

The course is organized in interactive lectures (3 CFU) and other activities (3 CFU), as tutorials and study visits. If teaching is done in mixed or remote mode, specific changes to the program planned and outlined in the syllabus may need to be made.

Basic knowledge in chemistry and biology areas is considered useful for learning this discipline.

Attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives.

Scope and limits of the course – Food Quality Evolution (Global Quality and Total Quality Management) - Edible Identities (standarditazion and food as cultural heritage) - Local, National and European labels - Bio Label - Islamic (Halal) and Jewish (Kosher) standards - Fraud and Italian Sounding - Management and safety of food additives and flavorings - Commodity aspects of Food Classifications - Mandatory and voluntary standard – Safety in the public catering - Tracking and Tracing (EC Regulation 178/2002) and the Hygiene Guarantee System (EC Regulations 852, 853, 854/2004; EC Regulation 882/2004 and subsequent amendments) - Management and implementation of Quality Systems - Performance markers - Audit - TQM in some specific food area.

Recommended books and further reading

• Barbagallo R.N., 2026. Corso di Gestione della Qualità e Sicurezza Alimentare. (STUDIUM).
• Gigante N., 2021. Il Libro della Qualità. UNI - Ente Italiano di Normazione.
• Melissano M., 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.
• AA.VV., a cura di Ciappellano S., 2009. Manuale della ristorazione. Casa Editrice Ambrosiana/Zanichelli.

During the course the professor will provide in digital form, through the Studium platform and in the classrom, essential and supplementary teaching materials.

Reference law

• Mandatory legislation: Reg. UE 775/2018 (Indicazione obbligatoria del paese d’origine o del luogo di provenienza degli alimenti); Reg. CE 852, 853, 854/2004 (Pacchetto Igiene) e Reg. CE 882/2004 (Controlli Ufficiali della conformità in materia di Mangimi e Alimenti); Reg. CE 178/2002 (Tracciabilità); Reg. CE 2073/2005 (Criteri Microbiologici per la Sicurezza dei Prodotti Alimentari); Reg. CE 1169/2001 e Dgls 231/2017 (Informativa sugli Alimenti); Reg. CE 1881/2006 (Contaminanti); Dlsg. 31/2001 (Attuazione Dir. 98/83/CE relativa alla Qualità Acque destinate a uso umano).
• Voluntary Legislation: ISO 9001:2015 (Sistemi di Certificazione per la Qualità); ISO 22000:2005 (Sistemi di Gestione per la Sicurezza Alimentare); ISO 14001:2015 (Sistemi di Gestione Ambientale); ISO 22005:2008 (Sistemi di Rintracciabilità); GlobalGap (Certificazione Buone Pratiche Agricole per la Grande Distribuzione Organizzata); BRC Food-Ver. 8 (Standard Globale per la Qualità), IFS-Ver. 6.1 (International Food Standard).

• One oral exam on the General (Global Quality) and Special (Total Quality Management) parts of this course. This last part includes a discussion on theoretical aspects and on the application part relating to the mandatory guarantee systems developed by the attending students during the course, as well as in light of individual experiences and activities. For non-attending students, the exam will be a single, integral and simultaneous one.

• Each examination taken will be valid within the same academic year.

The voting will follow this schedule:

·     Not passed - Knowledge and understanding of the topic: significant shortcomings and inaccuracies. Ability to analyze and synthesize: irrelevant with frequent generalizations. Use of references: completely inappropriate

·    18-20 - Knowledge and understanding of the topic: very modest with evident imperfections. Analysis and synthesis skills: barely adequate. Use of references: just appropriate

·     21-23 - Knowledge and understanding of the topic: knowledge is slightly above the minimum acceptable level. Ability to analyze and synthesize: a fair bility to analyze and synthesize information, presenting arguments in a logical and coherent manner. Using references: use standard references

·    24-26 - Knowledge and understanding of the topic: good knowledge. Analysis and synthesis skills: good analytical and synthesis abilities, arguments are presented consistently. Using references: use of standard references

·   27-29 - Knowledge and understanding of the topic: knowledge more than good. Ability to analyze and synthesize: considerable abilities of analysis and synthesis. Use of references: the topic has been explored in depth

·   30 with honors - Knowledge and understanding of the topic: excellent knowledge. Ability to analyze and synthesize: excellent abilities of analysis and synthesis. Use of references: important insights

To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).

Below are the study guidelines and some examples of frequently asked questions: 

Evolution of  the Global Quality and Total Quality Management - Food Safety and Authenticity - Aspects of the Quality approach to supply chain - Traceability and tracking - Procedures Audits and their role - Geographical Labeling and additional certifications (e.g., GlobalG.A.P., IFS, BRC, BIO, Halal and Kosher) - Requirements and product limitations of food classifications - Food Safety and examples of useful markers (chemical, enzymatic, and genetic) - Food and fraud: types and examples - Transparency in food presentation and distribution - Exercises for developing a mandatory quality assurance system in compliance with the HACCP System - Reg. 178/2002, Hygiene Package (2004) and subsequent amendments, as well as procedures for UNI EN ISO 9001:2015 certification - Quality and safety management in some food production chains.