Learning objectives
The course is aimed at enabling the student to know and understand the principles of European and national food legislation and the food safety control systems. 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 (in particular pig and beef) and meat processing technologies with emphasis on typical Italian meat products.
The course is aimed at enabling the student to identify the health issues related to the different food productions (in particular meat/meat products and seafood), 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
Hazards arising from food consumption. Biological, chemical and physical contaminations of food. Factors affecting the hazards of food
Main foodborne diseases of bacterial, viral and parasitic origin.
The system of hygiene and sanitary controls
Official control and the system of own-checks. Prerequisites and HACCP system.
Control of biological contamination. The Regulation (CE) 2073/2005. Food safety criteria and process hygiene criteria
Control of chemical contamination: the national residue plan (PNR), the control plan of plant protection products in food
Notes on voluntary certification systems. National and European legislation on food safety and control. Commercial and sanitary fraud. The Hygiene Package and the European regulations.
Meat sector. Technical, hygiene and sanitary aspects of farm animal slaughter. The processing of meat: production technology of the main Italian meat products (dry cured ham, cooked ham, salami, mortadella)
Fishery products. Hygiene and sanitary aspects, the control systems.
Full programme
Hazards arising from food consumption. Biological, chemical and physical contaminations of food. Factors affecting the hazards of food
Main foodborne diseases of bacterial, viral and parasitic origin.
The system of hygiene and sanitary controls
Official control and the system of own-checks. Prerequisites and HACCP system.
Control of biological contamination. The Regulation (CE) 2073/2005. Food safety criteria and process hygiene criteria
Control of chemical contamination: the national residue plan (PNR), the control plan of plant protection products in food
Notes on voluntary certification systems. National and European legislation on food safety and control. Commercial and sanitary fraud. The Hygiene Package and the European regulations.
Meat sector
Technical, hygiene and sanitary aspects of farm animal slaughter. The processing of meat: production technology of the main Italian meat products (dry cured ham, cooked ham, salami, mortadella)
Fish and fishery products. Hygiene and sanitary aspects, the control systems.
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://elly2022.veterinaria.unipr.it - Ispezione degli Alimenti di Origine Animale I) 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.
•Further teaching material:
• European Regulations on food safety (Reg. (EC) 178/2002; 852/2004; 853/2004; 2073/2005; 1881/2006) Language: English
• Food Inspection and control. By Beniamino Cenci Goga. Ed. PVI (Point Veterinaire Italie), Milan, Italy, First Edition: June 2018, Language: Italian)
• Guida alla legislazione alimentare: l'applicazione pratica, il controllo ufficiale, la responsabilità, le sanzioni, il crisis management, la fornitura di informazioni: aggiornato al nuovo regolamento sui controlli ufficiali nella catena agro-alimentare e al D.Lgs. 231/2017 di Daniele Pisanello (EPC Libri, II Edizione) 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 Language: Italian
Teaching methods
Lectures will be performed face-to-face in the classroom. The course includes lectures and case-study discussions that will be carried out with the help of iconographic material collected in presentations. In the event of health emergency, the methods of teaching may be subject to changes that will be promptly communicated to Elly (at https://elly2022.veterinaria.unipr.it – Ispezione degli Alimenti di Origine Animale I) and/or in the course website. If necessary, due to health emergency, teaching will be provided by Teams (guide at http://selma.unipr.it/) and lectures will be recorded.
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 be performed face-to-face in the classroom by the Elly website (instructions will be provided in the due time). The enrolled student who intends to perform the exam will have to come to the classroom equipped with a notebook or tablet in order to connect to the Elly website and take the test. The written test will consist of 31 multiple-choice questions (with only one correct answer). Each question will have 4 answer options, of which only one is correct. Each correct answer will be awarded 1 point; 0 points will be awarded for each wrong or not given answer.
The exam is passed if the score acquired is equal to or greater than 18 (out of a maximum of 31). The sum of the points earned in the test will correspond to the exam grade. Score equal to 31 (out of a maximum of 31) will correspond to the grade 30/30 and honors. There will be no oral exam.
In the event of health emergency, the methods of teaching may be subject to changes that will be promptly communicated on Elly website (at https://elly2022.veterinaria.unipr.it – Ispezione degli Alimenti di Origine Animale I) and/or in the course website. If necessary, due to health emergency, exam will be performed by Teams (guide at http://selma.unipr.it/) by the same written test described above by the Elly website. 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://elly2022.veterinaria.unipr.it) and/or in the course website.
