Learning objectives
The course has originally the aim to make know and understand the general requirements of hygiene, applicable to the entire production chain, and major operations and variables that must be used to control a hazard and therefore helpful to eliminate a risk.
The student will be able to apply the knowledge and the understanding acquired to recognize health issues associated with the consumption of foods; in addition, the student will be able to manage a food business issue through the application of the preventive system (HACCP).
At the end of the training activity, the student will have to demonstrate: to identify the hygienic-sanitary problems linked to the different food productions; to apply the tools indicated by the legislation on food safety and control; to know the hygiene and health issues of food and the main processing techniques of products (I and II Dublin descriptors).
The student will also have to demonstrate: to interpret case studies referring to events that modify the hygienic-sanitary characteristics of food, placing them in the relative regulatory context and to evaluate the corrective measures to be adopted; to express itself with appropriate terms in the description of concepts relating to hygiene and health of food; to identify the regulatory context of a case study by contributing to the resolution of the case itself; to develop appropriate management actions (III, IV and V Dublin descriptors).
Prerequisites
none
Course unit content
The course is designed to teach the student a scientific approach, useful to face the topics about food inspection; to give the basic knowledge about the main structures and laws concerning food inspection; to give information about the main sources of microbiological hazard; to provide notions about the concept of risk and how this is handled in the field of inspection.
Official analysis methods for the search for microorganisms of particular importance for the hygiene and safety of food products will be studied in depth.
Full programme
National and European laws on food safety.
Precaution principle and rapid alert system (recall-with drawal procedure). Organization of health services, role of the hygienist veterinarian, control methods and techniques (audit, check-list). The sanctioning systems applicable to violations of the regulations in force.
Official control in food supply chains: primary production and processing. Self-control in the food company: general characteristics (GMP, GHP, SOP, SSOP and CCP). Application of good hygiene practice: health and hygiene control of personnel and training; controlling pests, potable water and temperature; waste management and maintenance procedures; selection of suppliers; cleaning and disinfection procedure. Implementation of procedures based on the HACCP (Hazard Analysis and Critical Control Points) principles.
Types and use of disinfectants in the food company; biofilms in processing environments.
Official sampling of perishable and non perishable foods. Microbiological criterion (safety and hygiene). Two and three class sampling plans.
Processing technologies and food storage: pasteurization, appertisation, sterilization (factors conditioning the botulism), refrigeration and freezing, high hydrostatic pressure, ionizing radiation, the use of chemical compounds (nitrites-nitrates, polyphosphates, organic acids) and antibiotics, fermentation. Production technologies of raw ham, cooked ham and salami.
Bibliography
Teaching material provided by the teacher uploaded on Elly platform.
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Capelli F., Klaus B., Silano V. (2006): Nuova disciplina del settore alimentare e autorità europea per la sicurezza alimentare.
Colavita G. (2012). Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie. Milano Galli A., Bertoldi A. (2006). Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri.
Fabbi M., Marone P. (2005). Trattato sulle infezioni e tossinfezioni alimentari Ed. Selecta Medica, Pavia.
Legislation update on: www.sostanzealimentari.it
Teaching methods
Depending on the epidemiological situation related to the health emergency for Covid-19, and the related measures adopted by the University of Parma, the lessons may be held in telepresence or in classroom.
In the first hypothesis, the course will be held through lectures to Students in synchronous-streaming (“in telepresenza”) on the Teams platform. Therefore, the opportunity of Student/Teacher interaction will be preserved by the simultaneous use of the Teams platform. The exercises will be replaced by work in small groups, video projections, remote tests. In the second hypothesis (face-to-face lessons) there will be lectures in the classroom and practical exercises in the laboratory of food microbiology.
Lectures will be supported by slide presentations, which will be available to students on the Elly platform.
Assessment methods and criteria
Written test with three open answers; each answer is assigned a score ranging from 0 to 10. The total score the student can reach with the written test varies from 18/30 to 30/30.
Praise can be awarded (30 cum laude) if the total score starts at 30/30 and the answers are articulated optimally.
The results of the written test are communicated to the candidates before of the verbalization. Students with DSA/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); appropriate forms of verification and evaluation are guaranteed to the students (Law 170/2010).
Other information
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2030 agenda goals for sustainable development
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