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, it aims at providing in-depth knowledge about processing technologies of the meat, seafood and milk products
The student will have to use the gained knowledge to identify the health issues related to the different food productions and the most appropriate management tools. The student will be provided with technical knowledge on processing technologies
Prerequisites
Adequate knowledge on microbiology, biology and animal production
Course unit content
• Hygiene and sanitary control
Law 283/62 on food and beverage hygiene: aims and principles
European legislation: Regulation (EC) 178/2004, Reg. (CE) 852/04, Reg. (CE) 853/04, Reg. (CE) 854/04
• The system of own-checks. Prerequisite programs (GMP, SOP and SSOP) and HACCP system. National and European legislation on food safety and control
• Pest contol
• Regulation 2073/1441: food safety criteria and process hygiene criteria.
• Meat sector
Technical, hygiene and sanitary aspects of farm animal slaughter
• The processing of meat: production technology of the main Italian meat products
• Seafood sector
Technical, hygiene and sanitary aspects
The processing of seafood: technology of the main productions(smoked salmon, marinated anchovies, surimi)
Milk and milk products
Technical, hygiene and sanitary aspects
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).
- Igiene e tecnologia degli alimenti di o.a. Ed. point Vet.Italie
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 hygiene
Other information
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