Learning objectives
<p>1.Teach the student the scientific approach to issues relating to inspection of foods of animal origin; </p>
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2.Provide basic knowledge in the principal structures and legislative provisions regarding inspection; </p>
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3.Acquaint students with the key inspection-related organisms (quality and health indicators). <br />
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Prerequisites
For this course, candidates must have passed the exams in General Microbiology and Animal Biology and Production. <br />
Course unit content
Subject overview; cross-sector standards and vertical sector standards. <br />
The inspection process; national legal sources (L. 283/62, D.P.R. 327/80) and European sources Reg. 882/04). <br />
Perishable foods: D.M. 16.12.1993. <br />
Microorganisms that are indicators of safety and quality. Microbiological criteria applicable to food products (Reg. 2073/05: food safety criteria, process hygiene <br />
criteria). <br />
Two- and three-class sampling programs. <br />
Illegal acts in the food sector: toxic adulteration, commercial fraud and combination of fraud types. <br />
Crimes against the public health and commercial honesty provided for in the penal code. <br />
Labelling (D.Lgs. 109/92) and traceability of food products. <br />
Principles of the White Book and Reg. 178/02. <br />
New legislation regarding food safety; the hygiene packet (Reg. 852/04, <br />
Reg. 853/04, Reg. 854/04). <br />
Full programme
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Bibliography
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale Calderini Edagricole, Bologna. <br />
Tiecco G. (1999). Igiene e Tecnologia Alimentare. Edagricole, Bologna. <br />
Marcato P.S. (1995): Patologia animale e ispezione sanitaria delle carni fresche. Edagricole. <br />
Romboli B. e Mantovani G.(1989): Ispezione e controllo delle derrate alimentari di origine animale. UTET <br />
Teaching methods
<p>Classroom lectures will be supplemented by Power Point presentations. </p>
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At the conclusion of the course there will be a written test, while all subsequent exam calls will be oral. <br />
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Assessment methods and criteria
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Other information
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