QUALITY CONTROL AND MANAGEMENT IN COLLECTIVE CATERING
Translated from ItalianDescription
Prerequisites: Knowledge of the main foodborne microorganisms and the control factors for the microbial growth Learning objectives: https://www.uniud.it/it/didattica/corsi/area-scientifica/agraria/laurea/scienze-e-tecnologie-alimentari/corso/regolamento-didattico-corso/all-B2 Contents: Definition of catering sector. Characteristics of the service system. Structural and technical characteristics of spaces. Hygiene, specific microbiological problems.Quality of food. Assessment and conservation of food. Hygiene rules for the industry. Principles according to the HACCP method applied to the catering sector. Sanitization protocols. Hygiene of food production areas (sources, detection methods and controls) .Notes on current legislation. Practical examples on food testing, analysis operators, analysis of environmental contamination) - organization and development of the catering sector - operating system ( types of service systems as a function of the company structure) - service systems (hot/cold, cook and chill, undervacuum, ...) - structure, layout and characteristics of the premises with respect to the regulations - operative areas - catering equipment - staff (role, training, regulations) - management in the catering sector (HACCP, hazard, flow sheet of food, corrective actions, regulations) - supply of food (aspect and assessment of food) - environmental contamination (surfaces, air) - sanitization of catering sector (surfaces, detergent and disinfectant products) - application of the sanitizing protocols (practices of sanitizing protocols) - practical examples on food testing, analysis operators, analysis of environmental contamination) Teaching methods: lectures in classroom /frontal lessons Assessment: Oral examination. The CdS-STAL board on 12.06.2023 has approved the criteria for examination in the link: https://www.uniud.it/it/didattica/corsi/area-scientifica/agraria/laurea/scienze-e-tecnologie-alimentari/studiare/criteri.pdf. Readings: Material provided by the teacher and available on the instructions of the teacher. Material available by Primo database
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