Mass Market Retailers: Organization, processes and food safety

A.Y. 2020/2021
4
Max ECTS
32
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The teaching course aims to provide students with the basic knowledge on the organization and management of Mass Market Retailers (MMR) system; The course intends to analyze MMR processes approaching the issues related to risk assessment and safety management.
Expected learning outcomes
At the end of the course, students will be competent in Mass Market Retailer processes, and will have developed the knowledge required to perform a targeted risk analysis and to ensure food safety through the adoption of Prerequisite Programs and self-monitoring system.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
- Teaching methods
The lessons will be held mainly on the Microsoft Teams platform and can be followed both synchronously, based on the timetable of the first quarter, and asynchronously as they will be recorded and uploaded on Ariel. Moreover, asynchronous short duration lessons (power point presentation with audio explanation) will be made available on Ariel. If possible, some lessons will be presence. Rules and criteria for attending face-to-face lessons will be published on Ariel, as well as any notice related to Covid-19 regulation changes.
- Course syllabus and Teaching Resources
The contents and reference material will not be changed.
- Assessment methods and Criteria
The final exam will be an oral test through the Microsoft Teams platform; the student will be evaluated considering the following parameters: discuss ability about knowledge, critical reasoning on the learned contents, competence in the use of specific vocabulary
Course syllabus
The teaching program includes the discussion of the following topics:
1. Origin and history of MMR system
2. Classification of retail channels
3. Description of MMR processes: logistics; store lay out and processes; description of the processes for groups of products.
4. Identification of specific hazards for the MMR system, evaluation of risk assessment, application of good hygiene practices by prerequisite programs.
5. Development of case studies related to risk management for common and specific processes for groups of products
Prerequisites for admission
Knowledge about food safety and HACCP system is recommended
Teaching methods
Course takes place with frontal lessons and development of case studies. Course attendance is not mandatory
Teaching Resources
Slides and additional documents will be available in ARIEL
Assessment methods and Criteria
A 2-hour written semi-structured test is scheduled. The student will be evaluated considering the following parameters: discuss ability about knowledge, critical reasoning on the learned contents, competence in the use of specific vocabulary. Exam registration must be done by SIFA (http://www.unimi.it). The final rating will be expressed in thirtieths and communicated to each student by e-mail through the automatic verbalization system.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours