Food safety and quality assurance (AFI)
main objectives
Identify the challenges of food safety, from the field to the plate, and be able to identify the role of the different players in food safety.,Understand the stakes of a Quality approach in the food industry.,Understand and be able to apply food safety management methods to simple problems.,Understand and be able to react to simple problems using quality management methods.,To acquire the lexical and methodological bases to be implemented during the QSA-MA and DF QUALITY modules,,
general content
• Food safety: regulatory requirements and beyond. From managing unintentional risks to managing the risks of fraud or food defense cases.,• Defining food quality: a team effort, for a multi-dimensional approach. Within the company, and with external stakeholders. ,• The specifications: a commercial negotiation tool, a communication tool and/or an official product quality reference.,• The analysis methods must be validated for the intended application,• Hygiene in the food industry level 2: analysis of microbiological risks and TIAC, Methodology of microbiological controls, Cleaning and disinfection, Introduction to crisis management,• Quality management standards: presentation of the main normative standards (ISO), producer and distributor standards (IFS and BRC), comparison of standards,Diagnosis and audit: 2 key tools of the quality engineer. Presentation of the tools, their specificities and applications in the context of improving the performance of companies.,,
pedagogy
Lectures in close partnership with industry professionals,Numerous case studies (prepared in groups and corrected with experts),Role plays (audit and specifications),
evaluation
Individual writing, based on a simulation (Serious game)