The course is part of the Teaching or Integrated course of Food Hygiene.
The course aims to enable the student to know and understand the basic elements of the control system for ensuring food safety. In particular, the entities known to be 'responsible for checks on food safety and the tools that the legislature makes available to them (inspection and audit). To be acquired basic knowledge on the pre requisites of food businesses in different Food chains.
The student will gain the ability to use the knowledge and understanding gained in identifying health issues related to the different productions and identify those controllers and the most appropriate tools to perform the test.
The student at the end of the course, using the knowledge previously acquired will need to demonstrate knowledge and understanding about:
-The differences between the types of control
-The potential legal problems induced by selection of tools to control inappropriate
The student also applying the knowledge and understanding acquired, shall be able, even collaborating with other professionals, to
-Select the type of control most appropriate for different food products in order to contain health issues
-assess the adequacy of the pre-requisites of a food company
-Carry out an audit in a food industry