cod. 1005657

Academic year 2013/14
1° year of course - First semester
BACCI Cristina
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Attività formative affini o integrative
Type of training activity
42 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in - - -

Learning objectives

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


There are no compulsory prerequisites.

Course unit content

The course of “hygiene of food” is designed to teach the student a scientific approach, useful to face the topics about animal origin food inspection; to give the basic knowledge about the main structures and laws concerning food inspection; to give information about the main bacteria concerning food inspection (indicators of quality and safety); to provide notions about the concept of risk and how this is handled in the field of inspection; to give knowledge about the principal risks for the consumer, associated with food consumption such meat and fish.

Full programme

Background on hygiene of food; rules and regulations.
The inspection function; national legal sources (L 283/62, Presidential Decree 327/80) and European (Reg. 882/04).
Perishable foods: DM 16.12.1993.
Microorganisms are able to indicate safety and quality. Microbiological criteria for foodstuffs
(Reg. 2073/05): food safety criteria, process hygiene criteria.
Sampling plans based on two and three classes.
The offenses in the food field: toxic fraud, commercial fraud and fraud mixed.
Crimes against public health and fair trade, under the Criminal Code.
The labeling (Legislative Decree 109/92) and the traceability of food products.
The principles of the White Paper and the Reg.178/02.
The new food safety legislation, the "hygiene package" (EC Regulation 852/04, EC Regulation 853/04, EC Regulation 854/04).
The basics of self and principles of the HACCP system implementation issues.
The microbiological risk and its evaluation in health care.


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.
Standards online upgrade:

Teaching methods

Lectures. During the class, examples concerning practice cases are shown.

Assessment methods and criteria

The exam consists of a written test that will determine the level of knowledge and understanding of the course contents. Then a discussion focused on both case studies and applications of the HACCP is needed in order to verify if student is able to critically analyze the strategy adopted in the context of food companies.

Other information

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