Learning objectives
The course is aimed at enabling the student to know and understand the principles of national and European food legislation and the food safety control system. In particular, the members and tools of the official control system will be known. In addition, it aims at providing in-depth knowledge about the meat processing technologies with emphasis on typical Italian meat products.
The student will have to use the gained knowledge to identify the health issues related to the different food productions, the members of the official control and the most appropriate management tools. The student will be provided with technical knowledge on meat processing technologies.
Prerequisites
Adequate knowledge on microbiology, biology and animal production
Course unit content
• Hygiene and sanitary control
Members of the official control system
The system of own-checks. Prerequisite programs (GMP, SOP and SSOP) and HACCP system. Applications (identification of the hazards and CCPs, critical limits, monitoring and verification mode)
• Evolution of national and European legislation on food safety and control
The protection of public health as part of the Criminal Code
The Law 283/62 on food and beverage hygiene: aims and principles
The Hygiene Package: objectives and general principles (comprehensive and integrated approach, primary production, responsibility of the food business, flexibility, traceability, traceability, risk analysis and role of EFSA, the precautionary principle, registration and approval of establishments, health mark and identification mark)
The Regulation (EC) 854/2004 on the organization of official controls on products of animal origin
The rapid alert system for food and feed (RASFF)
• Meat sector
Definition of fresh meat, meat preparations, meat products, mechanically separated meat (MSM)
Technical, hygiene and sanitary aspects of farm animal slaughter: requirements for slaughterhouses, cutting plants and meat manufacturing establishments.
The processing of meat: production technology of the main Italian meat products (dry cured ham, cooked ham, salami, mortadella)
• Animal by-products: the Regulation (EC) 1069/2009
• Chemical contamination of food: national control plan, official control of plant protection products in food.
Full programme
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Bibliography
Teaching material provided by the teacher
• European Regulations on food safety
• Guide to Food Law of Daniele Pisanello, Claudio Biglia and Carlo Pelican (EPC Books, 2010 edition, Language: Italian).
Teaching methods
The course is based on lectures, delivered with the support of audiovisual projection systems, and case-study discussion.
Assessment methods and criteria
The achievement of the objectives of the course will be verified by a written test. This latter will consist of questions designed to verify the acquired level of basic knowledge and terminology, and to evaluate the critical capacity of the student in dealing with issues related to the management of food safety and controls and to meat processing technologies.
Other information
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2030 agenda goals for sustainable development
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