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
Management and embers of the official control system
The system of own-checks. Prerequisite programs and HACCP system
• National and European legislation on food safety and control
The Hygiene Package: objectives, general principles and EU Regulations
The rapid alert system for food and feed (RASFF)
• Microbiological contamination of food: food safety criteria and process hygiene criteria.
• Chemical contamination of food: national control plan, official control of plant protection products in food.
• Meat sector
Technical, hygiene and sanitary aspects of farm animal slaughter: requirements for slaughterhouses, cutting plants and meat manufacturing establishments.
Animal by-products
The processing of meat: production technology of the main Italian meat products (dry cured ham, cooked ham, mortadella, salami)
• Inspection and control of fishery products
• Inspection and control of eggs and egg products
Full programme
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Bibliography
• Teaching material provided by the teacher consisting of .pdf files extrapolated from the presentations used during classroom lessons. The updated teaching material is made available by the teacher on the Elly platform during the course and not all at the beginning of the course. For the purpose of preparing the exam it is recommended not to use the teaching material of previous years as the program may undergo changes and updates from one academic year to another
• European Regulations on food safety (Reg. (EC) 178/2002; 852/2004; 853/2004; 854/2004; 2073/2005)
• Food Inspection and control. By Beniamino Cenci Goga. Ed. PVI (Point Veterinaire Italie), Milan, Italy, First Edition: June 2018, Language: Italian)
• Guide to Food Law of Daniele Pisanello, Claudio Biglia and Carlo Pelican (EPC Books, 2010 edition, Language: Italian)
• Igiene e Tecnologie degli alimenti di origine animale. A cura di Giampaolo Colavita. Casa Editrice: PVI (Point Veterinaire Italie), Milano, Italia. Ristampa: 2012 (Language: Italian)
Teaching methods
The course is based on lectures, delivered with the support of audiovisual projection systems, and case-study discussion. Visit to a slaughterhouse.
Assessment methods and criteria
lThe 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.
The written test will consist of 15 questions, partly will be multiple-choice questions (with only one correct answer) and partly open-questions. The final score of the written test will depend on an overall evaluation of the same. If no answer is given to any open-questions or if all the open-questions are answered incorrectly, the exam the exam will be considered not passed. The time available to the student for the written test will be 60 minutes. There is no oral exam.
Other information
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