Servizi per la didattica
PORTALE DELLA DIDATTICA

Food safety - Hazard identification and risk management

01QDNRP

A.A. 2018/19

Course Language

Inglese

Degree programme(s)

Doctorate Research in Gestione, Produzione E Design - Torino

Course structure
Teaching Hours
Lezioni 30
Lecturers
Teacher Status SSD h.Les h.Ex h.Lab h.Tut Years teaching
Bosco Francesca Professore Associato ING-IND/24 30 0 0 0 3
Co-lectuers
Espandi

Context
SSD CFU Activities Area context
*** N/A ***    
2018/19
PERIOD: JANUARY - FEBRUARY The hazard analysis critical control point (HACCP) concept is becoming an increasingly important aspect of Good Manufacturing Practices in safe food production. HACCP is a systematic means of controlling any microbiological hazard that may arise in a food processing or handling operation and aims to identify problems before they occur. The scope of the course is to introduce the basic concepts of microbiological hazard, the methodologies for the related risk assessment in food processing plants and the principles of their correct use in risk management, oriented to the food safety maximization.
PERIOD: JANUARY - FEBRUARY The hazard analysis critical control point (HACCP) concept is becoming an increasingly important aspect of Good Manufacturing Practices in safe food production. HACCP is a systematic means of controlling any microbiological hazard that may arise in a food processing or handling operation and aims to identify problems before they occur. The scope of the course is to introduce the basic concepts of microbiological hazard, the methodologies for the related risk assessment in food processing plants and the principles of their correct use in risk management, oriented to the food safety maximization.
The course will address the following aspects: General principles of food hygiene Foodborne pathogens Principles of HACCP for food safety The risk assessment procedure for food production plants Risk management principles Preventive and protective measures for food safety
The course will address the following aspects: General principles of food hygiene Foodborne pathogens Principles of HACCP for food safety The risk assessment procedure for food production plants Risk management principles Preventive and protective measures for food safety
SCHEDULE 9.1 Aula de michelis 9-12 16.1 Aula didattica 9-12 23.1 Aula didattica 9-12 - 7, 13, 14, 20, 21 e 28 FEBBRAIO 2019 sempre dalle 9 alle 12.00.
SCHEDULE 9.1 Aula de michelis 9-12 16.1 Aula didattica 9-12 23.1 Aula didattica 9-12 - 7, 13, 14, 20, 21 e 28 FEBBRAIO 2019 sempre dalle 9 alle 12.00.
ModalitÓ di esame:
Exam:
...
Gli studenti e le studentesse con disabilitÓ o con Disturbi Specifici di Apprendimento (DSA), oltre alla segnalazione tramite procedura informatizzata, sono invitati a comunicare anche direttamente al/la docente titolare dell'insegnamento, con un preavviso non inferiore ad una settimana dall'avvio della sessione d'esame, gli strumenti compensativi concordati con l'UnitÓ Special Needs, al fine di permettere al/la docente la declinazione pi¨ idonea in riferimento alla specifica tipologia di esame.
Exam:
In addition to the message sent by the online system, students with disabilities or Specific Learning Disorders (SLD) are invited to directly inform the professor in charge of the course about the special arrangements for the exam that have been agreed with the Special Needs Unit. The professor has to be informed at least one week before the beginning of the examination session in order to provide students with the most suitable arrangements for each specific type of exam.
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