Andreea Simion

Courses • Food Quality Management – Case studies • Food Safety Economics • Food Microbiology • Food Law • Food Safety Management • Consumer’s wishes and Product Properties Projects: 1. Reduction of Listeria monocytogenes contamination in high-risk food industries by upgrading the Food Safety Management System. Considerations were taken such as demarcation of the problem, managerial and technological key risk factors along the food chain, indicators that promoted/ facilitated the contamination, bottleneck analysis and finally, alternative strategies for improvement and recommendations for ready – to –eat and high risk food industry sectors. 2. Food safety culture assessment Developed a questionnaire assessing the current food safety culture level of different food manufacturers. It involves the food safety culture inconsistencies identification within a company, factors influencing the food safety culture along the hierarchical levels (strategic – tactical – operational), the decision making process at different hierarchical levels and how the food safety info and decisions outcome are communicated within the company to facilitate compliance. 3. National interventions to decrease by 50% the salmonellosis cases in the UK by 2021 Role-playing fiction expert consultation involving the RABF (Royal association of British farmers), BFFI (British Federation of Food Industries), BFCA (British Food Consumers’ Association) and Defra (Ministry of State at the Department for Environment, Food and Rural Affairs of the UK) to investigate suitable risk management options, in order to reduce the number of salmonellosis cases with 50% by the year 2021. Firstly, a crisis management protocol in case of outbreaks was developed. Further, 4 strategies implemented at a national level were assessed to reduce by 50% the salmonellosis cases: consumers’ education, change of the current Salmonella spp. NCP environmental sampling to VLA environmental sampling for better detection, mandatory pasteurization of non-Lion Code eggs and finally, steam ultra-sound for poultry and pigs carcasses. All the strategies were analyzed for socio-economic impact, with projected annual cost of illness forecasts (including inflation).

Nutritional facts of every product, microbiological and chemical testing, food technology, quality control standards - HACCP (+ preliminary programs - GMP, GHP etc.), ISO; International scholarship - Technical University of Madrid, Spain - Food Science Projects - Food safety field • The implementation of HACCP in a pastry and bakery – for all the procedures/operations of the production line - identifying the hazards (and the type), the CCP`s, establishing critical limits and monitoring requirements for the CCP`s, taking preventive actions and corrective – if needed. - Food engineering field • The completion of a production line for meat-based products – sausages, salami etc – from the raw materials until the finished/ ready to eat product. • The elaboration of an economical unit for cereals milling : - The production line – technological equipment, flow chart – identification of the most suitable equipment for each operation (taking into consideration the specific parameters). - The quality management and food safety – documents of reference (standards, analysis certificates), HACCP, preliminary programs (GHP, GMP, GLP, SPC, SSOP, and SQA), internal audit and crisis management. - The hygiene – the choice of the cleaning agents used according to the production line type, water hygiene, the identification of the proper hygiene process- steps + procedures, pest control.