Learning objectives
This course is a part of the Integrated Course of Hygiene and Inspection of food of animal origin. 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. 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.
Prerequisites
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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 Regulation (EC) 882/2004 on the procedures and requirements for official controls in the field of feed, food, animal health and welfare
The rapid alert system for food and feed (RASFF)
Food for export: sanitary aspects
• 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.
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.
Other information
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2030 agenda goals for sustainable development
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