Learning objectives
The student will know the main certification schemes and the basic principles, rules, requirements and operating methods necessary to deal with audit activities.
The student will also be able to understand the elements inherent in the legislative and optional obligations of food labelling.
Finally, the student will be able to orient himself within the traceability systems of the main food chains.
Course unit content
1) Certification
Introduction to Self-checking system and the HACCP system
1a) Voluntary certification
Introduction to certifications
Product Certifications
Process Certification
Food-Chain certifications from primary production (breeding) to the final producer / consumer
Main ISO Schemes, International Certifications (BRC, IFS, TESCO, Marks & Spencer, etc), Technical Specifications, Halal and Kosher Certifications
The certification process
Inspection authorities and certification costs
1b) Regulated certifications (PDO PGI)
Main Protected Products
Responsibility of the FBO
Role of consortia - control plans
Certification bodies and related controls (IFCQ, CSQA, ECEPA, etc.)
Accreditation Bodies and Authorities (MASAF, ICQRF, Accredia)
1c) Inspection and Audit concepts
Overview of the ISO 19011 standard
First, second and third part audits
The auditor and his qualifications
The Inspection Officer (RVI)
1d) Consequences of inspections
NC and NC Management
Sanctions - suspensions - withdrawals
2) Labelling
2a) Labelling legislation
European Regulation / Italian
Horizontal regulation / Vertical regulation
Meat, Eggs, Milk and milk products, molluscs, honey
Mandatory information
B2B products
B2C products
Voluntary information
Information on GMOs/ Organic
Information on allergens
Production site
Stamp and Mark
Sanction framework
2b) Origin labelling of meat and other products of O.A.
2c) Animal welfare on the label
2d) Labelling for export products
2e) Fundamentals of Nutrition Labelling
3) Traceability
3a) Regulatory framework
3b) Definitions of traceability and traceability
3c) The RASFF system, Withdrawal - Recall, Alert
3d) Traceability Test and Mass Balance
3e) Sanction framework
3f) Practical applications
Bibliography
Slides
International standards: BRC and IFS (PDF available for free download from relevant websites)
The European legislation mentioned during the course can be consulted from https://eur-lex.europa.eu/
Teaching methods
Lessons
Group work
Simulation of an operational and pre-operational inspection in meat processing plants
Assessment methods and criteria
The exam includes a written test with open answers (duration of the written test: an hour and a half).
The written test consists of 6 questions. Each answer can be assigned a score ranging from 0 (completely wrong or missing) to 5 points for a total of 30 points.
In case of excellent answers, the score can reach 30 and praise.
The results of the written test are communicated to the students on the day they are summoned by the teacher.
Students and students with DSA, BES or disability must send requests to be able to take advantage of compensatory and/ or dispensative measures at least 10 working days before the scheduled date for the exam by e-mail addressed to the teacher and in cc to the Contact departmental (list of contacts and their email addresses available here http:///cai.unipr.it/it/student-con-dsa-e-con-bes/42/) and the Reception and Inclusion Centre (cai@unipr.it).
