Role in a work context:
Graduates in the class, pursuant to Article 6, paragraph 3 of Legislative Decree no. 502 of 30 December 1992, as amended and supplemented, pursuant to Law no. 42 of 26 February 1999 and pursuant to Law no. 251 of 10 August 2000, are health care professionals whose field of activity and responsibility is determined by the contents of the ministerial decrees establishing the professional profiles and the didactic regulations of the respective university and postgraduate training courses, as well as the specific codes of ethics.
Graduates in Prevention Technologies in the Environment and Workplaces are responsible, within the scope of their competences, for all prevention, verification and control activities in the field of environmental hygiene and safety in living and workplaces, food and beverage hygiene, public health and veterinary hygiene; they carry out preliminary investigation activities, aimed at issuing authorisations or technical-sanitary clearances for activities subject to control; within the scope of their professional activities, they investigate, determine, contest and report any irregularities detected, and issue opinions within the scope of their competencies; they supervise and control living and working environments and assess the need to carry out investigations and enquiries into occupational accidents and illnesses; they supervise and control the compliance of facilities and environments with respect to the relative activities and the safety conditions of the facilities; they supervise and control the quality of foodstuffs and beverages intended for food from production to consumption and assess the need to carry out subsequent specialist investigations; they supervise and control veterinary hygiene and health, within the scope of their competences, and assess the need to carry out subsequent investigations; they supervise and control cosmetic products; they collaborate with the judicial administration in investigations into crimes against environmental heritage, hygiene and safety conditions in the workplace and foodstuffs; they supervise and control anything else envisaged by laws and regulations on health and environmental prevention, within the scope of their competences; they carry out their activities with technical and professional autonomy and collaborate with other professional figures in the planning and organisation of the work of the structure in which they work; they are responsible for the organisation of the planning, execution and quality of the acts performed in the exercise of their professional activity; they participate in study, teaching and professional consultancy activities in the health services and in the places where their professional competence is required; they contribute to the training of personnel and directly contribute to the updating relating to their professional profile and to research; they perform their professional activity, on an employed or freelance basis, within the national health service, within all the prevention, control and supervision services envisaged by the regulations in force.