Quality management systems

A.Y. 2020/2021
Overall hours
Learning objectives
The course aims to provide students with theorical and methodological tools to implement a quality management system in food industry and laboratories. The course also aims to accustom students to teamwork in the development of an integrated management system according to current legislation, and to provide students with the statistical tools needed for method validation and process control.
Expected learning outcomes
At the end of the course the students will be able to identify the basic elements required for the implementation of a quality and food safety management system and to apply the statistical tools needed to validate analytical methods and to assess process capability
Course syllabus and organization

Single session

Lesson period
Second semester
The lessons will be held mainly on the Microsoft Teams platform and can be followed both synchronously, based on the timetable of the second quarter, and asynchronously as they will be recorded and uploaded on Ariel. Moreover, asynchronous short lessons (video and power point presentation) will be available on Ariel. If possible, some lessons will be in presence. Rules and criteria for attending face-to-face lessons will be published on Ariel.
Course syllabus
The teaching program includes the discussion of the following topics
· Basic concepts related to quality and management systems;
· Certification and accreditation system;
· Documentation of management systems;
· Quality management system UNI EN ISO 9001;
· Quality management in laboratories: ISO / IEC 17025 - General requirements for the competence of testing and calibration laboratories;
· Method validation;
· UNI EN ISO 19011 (Guidelines for auditing management systems), principles of auditing, managing of audit program and audit performing;
· Food safety management system UNI EN ISO 22000: structure, applicability and key elements of the standard;
· Private standards BRC and IFS Food: origin, diffusion, structure and requirements;
· Statistical Process Control: Six Sigma strategy, process capability indices, control charts.
Prerequisites for admission
Basic knowledge on statistical concepts is recommended
Teaching methods
Course takes place with frontal lessons and classroom exercises related to the method validation and statistical process control. Course attendance is not mandatory.
Teaching Resources
Slides and additional documents will be available on line: http://ariel.ctu.unimi.it/
Standards (purchase is not essential): UNI EN ISO 9001; ISO/IEC 17025; UNI EN ISO 22000; UNI EN ISO 19011; BRC and IFS Food
Reference Books (purchase is not essential): E. Desimoni B. Brunetti, Assicurazione della qualità nel laboratorio chimico- Validazione dei metodi di analisi, Ed Clueb.
C. Peri, V. Lavelli, A. Marjani- Qualità nelle aziende e nelle filiere agroalimentari, Casa editrice Hoepli
Assessment methods and Criteria
The final exam consists in a two hours written test, including open questions, multiple choice questions and numerical problems. 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: 6
Practicals: 16 hours
Lessons: 40 hours
Professor: Buratti Susanna