Learning objectives
To teach the student a scientific approach, useful to face the topics about animal origin food inspection;
To give the basic knowledges about the main structures and laws concerning food inspection;
To give informations about the main bacteria concerning food inspection (indicators of quality and safety);
To provide notions about the concept of risk and how this is handled in the field of inspection;
To give knowledges about the principal risks for the consumer, associated with food consumption: meat and fish.
Prerequisites
The course must be preceeded by the exams of General Microbiology and Animal Biology and Production.
Course unit content
Inspection activity in the food
Full programme
Introduction to the legal framework of the subject-matter; horizontal and vertical rules.
The role of food inspection activities: national legislation (L. 283/62, DPR 327/80) and European regulation (Regulation 882/04).
Perishable food: DM 16.12.1993.
Microorganisms indicating food safety and quality. Microbiological criteria applicable to foodstuffs (Regulation no. 2073/05): food safety criteria and process hygiene criteria.
Two and three classes sampling plans.
Criminal offences in the field of foodstuff: toxic, commercial and ambivalent frauds.
Criminal offences against public health and measures taken under the Italian Penal Code; unfair commercial practices.
Labelling and traceability of food products.
The principles and requirements laid down in the White Paper on Food Safety ; The EU Regulation 178/02.
New food safety legislation; New food hygiene legislation (Reg. EC no. 852/04, 853/04, 854/04).
The principles of the HACCP system; implementation issues.
The microbiological risk and its assessment in public health.
Bibliography
Tiecco G. (2000): Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Tiecco G. (1999): Igiene e Tecnologia Alimentare. Edagricole, Bologna.
Marcato P.S. (1995): Patologia animale e ispezione sanitaria delle carni fresche. Edagricole.
Romboli B. e Mantovani G. (1989):Ispezione e controllo delle derrate alimentari di origine animale. UTET
Capelli F., Klaus B., Silano V. (2006): Nuova disciplina del settore alimentare e autorità europea per la sicurezza alimentare.
Galli A., Bertoldi A. (2006): Igiene degli alimenti e HACCP.
Teaching methods
Lectures with computer subsidies
Assessment methods and criteria
A written exam will be carried out at the end of the course.
Other information
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