Program Theoretical lessons.
Process certification: examines the management of quality control and related certification also in relation to national, European and international voluntary and mandatory standards (ISO standards UNI EN ISO 9001-2008). Traceability and related applications. HACCP (Hazard Analysis Critical Control Points). The identification and assessment of risks; identification of critical points; the specification of the control criteria of the critical points and codification of the control procedures; the application of the regulations in force (Hygiene Package). Product certification.

In detail.
General concept of product quality and related examples. Quality management and process and product certification. Product certification: analytical aspects relating to certification. Mandatory standards on certification relating to food safety: HACCP, legislative aspects, risk analysis and definition of only serious risks for human health related to the transformation process; decision of critical prevention points (CCP) and application of technological processes to operations. General rules for the drafting of a hygiene self-control manual.
Traceability of the supply chain: general aspects and analysis of mandatory regulations. Internal and external traceability and related voluntary regulations.
Quality: ISO 9001/2008 organization of the standard. ISO 9001/08 standards: phase of product design. Aspects relating to measurement, analysis and continuous improvement of the system in relation to the ISO 9004/09 standard.

Practise.
The topics of the exercises concern the following aspects: practical applications relating to certification; HACCP: case studies relating to the application of the risk selection method and definition of the related CCPs applied to production; practical applications related to the drafting of a manual of self-control of hygiene; case studies related to the application of traceability: practical applications.