Learning objectives
The course is aimed at enabling the student to know and understand the principles of national and European food legislation and the food safety control system. In particular, the members and tools of the official control system will be known. In addition, it aims at providing in-depth knowledge about the slaughtering process of meat animals and meat processing technologies with emphasis on typical Italian meat products.
The student will have to use the gained knowledge to identify the health issues related to the different food productions, the members of the official control and the most appropriate management tools. The student will be provided with technical knowledge on meat processing technologies.
Prerequisites
Adequate knowledge on microbiology, biology and animal production
Course unit content
• Hygiene and sanitary control
Management and embers of the official control system
The system of own-checks. Prerequisite programs and HACCP system
• National and European legislation on food safety and control
The Hygiene Package: objectives, general principles and EU Regulations
The rapid alert system for food and feed (RASFF)
• Microbiological contamination of food: food safety criteria and process hygiene criteria.
• Chemical contamination of food: national control plan, official control of plant protection products in food.
• Meat sector
Technical, hygiene and sanitary aspects of farm animal slaughter: requirements for slaughterhouses, cutting plants and meat manufacturing establishments.
Animal by-products
The processing of meat: production technology of the main Italian meat products (dry cured ham, cooked ham, mortadella, salami)
• Inspection and control of fishery products
Full programme
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Bibliography
Teaching material will be provided by the teacher and consists of .pdf files of the presentations used during classroom lessons. The updated teaching material is made available by the teacher on the Elly platform (https://elly2020.veterinaria.unipr.it) during the course and not all at the beginning of the course. For the purpose of preparing the exam it is recommended not to use the teaching material of previous years as the program may be changed and updated.
• European Regulations on food safety (Reg. (EC) 178/2002; 852/2004; 853/2004; 2073/2005)
• Food Inspection and control. By Beniamino Cenci Goga. Ed. PVI (Point Veterinaire Italie), Milan, Italy, First Edition: June 2018, Language: Italian)
• Guide to Food Law of Daniele Pisanello, Claudio Biglia and Carlo Pelican (EPC Books, 2010 edition, Language: Italian).
• Igiene e Tecnologie degli alimenti di origine animale. A cura di Giampaolo Colavita. Casa Editrice: PVI (Point Veterinaire Italie), Milano, Italia. Ristampa: 2012
Teaching methods
Due to the current health emergency, lectures of the academic year 2020-21 will be performed online through the Teams platform (guide http://selma.unipr.it/). Lectures will be provided in streaming following the timetable provided in the teaching calendar. The course includes lectures and case-study discussions that will be carried out with the help of iconographic material collected in presentations.
Assessment methods and criteria
The achievement of the objectives of the course will be verified by a written test. This latter will consist of questions designed to verify the acquired level of basic knowledge and terminology, and to evaluate the critical capacity of the student in dealing with issues related to the management of food safety and controls and to meat processing technologies.
The written test will consist of 15 questions, partly will be multiple-choice questions (with only one correct answer) and partly open-questions. The final score of the written test will depend on an overall evaluation of the same. If no answer is given to any open-questions or if all the open-questions are answered incorrectly, the exam the exam will be considered not passed. The time available to the student for the written test will be 60 minutes. There is no oral exam.
In case the written exam in person cannot be carried out due to the health emergency, the exam will be performed online by Teams platform (guide http://selma.unipr.it/), through an oral exam. The oral exam will include theoretical and practical questions, aimed at assessing the acquired knowledge, understanding, judgment skills, communication skills in relation to the adequate use of the technical-scientific terminology of the subject matter. Students with SLD / BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabilita-dsa-bes).
Other information
In the event of a serious health emergency, the methods of teaching and exams may be subject to changes that will be promptly communicated to Elly (at https://elly2020.veterinaria.unipr.it) and/or in the course website.
