The aim of the course is to allow the student (i) to know, (ii) to understand and (iii) to assess the actual risks about foods from animals. Subsequently, the aims of the course is to make students the knowhow and understanding on both the general requirements on hygiene, along the entire production and the major operations and variables that must be taken into account to control hazards and consequently in order to eliminate them. In this context, the student will be able to apply knowledge and understanding that are gained to recognize issues relating to health that are associated with the consumption of foods from animals. Moreover the student will know how to manage a business issue through the proper application of the preventive system, based on the principles of “Hazard Analysis and Critical Control Points” methodology.
The Students who have attended the course will be able to deepen their knowledge in the field of hygiene of food, by consulting own texts specialized journals or dissemination, even outside the topics covered during lectures.
The Student should acquire the specific vocabulary related to hygiene of food. It is expected that, at the end of the course, students will be able to communicate, both orally and in writing the main contents of the course.
The student will be able to assess the impact of operational decisions on industrial plants performance