Learning objectives
The ability to apply knowledge and understanding. At the end of the course the student will be able to apply procedures to ensure the verification of compliance with feed and food law, animal health and animal welfare rules. The student must be able to manage and control all food of animal origin. They will be able to ensure the safety of food and to identify the main biological, physics or chemical hazards in the food-chain and will be able to apply strategies to prevent, eliminate or reduce all hazards. Judgment skills. The goal of this course is to provide tools for collecting and analyzing data and to ensure the safety of food products of animal origin for human consumption.
Communication skills. At the end of the course the student should be able to express properly in the sector of food safety by using the strict language and technical words in this field.
Prerequisites
none
Course unit content
FOOD HYGIENE
The first part of the course covers the main Community and National rules on the hygiene and safety of foodstuff s. In particular, the course will include the hygiene rules such as Regulations EC. The food safety ensured throughout the control of food chain and the high level of protection of consumers will be treated in that part. The second part of the course covers the application of basic common hygiene requirements, the general implementation of procedures based on the HACCP principles; the sources of microorganisms and the contamination ways, the main hygienic and safety characteristics of food, and the application of good hygiene practice. The third part of the course will include: the application of quality system, the procedures of audit, the risk assessment, the methods to control microbial contamination and microbiological criteria, the control of parasites, Cleaning and disinfection of food plants, food-borne diseases which come from microorganisms such as viruses, bacteria and parasites.
FOOD INSPECTION
• Hygiene and sanitary control
Management and members 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 protection of public health as part of the Criminal Code. Fraud.
The Italian Law 283/62 on food and beverage hygiene: aims and principles
Principles and general requirements of European food law. European regulations laying down procedures in matters of food safety
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, cutting plants and meat manufacturing establishments.
Animal by-products: sanitary aspects
Chemical contamination of food: national control plan, official control of plant protection products in food.
• Inspection and control of fishery products
• Inspection and control of eggs and egg products
Full programme
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Bibliography
Slides of the lectures (available through the ELLY platform)
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Pisanello D., Biglia C., Pellicano CM (2006) Guida alla legislazione alimentare (EPC Libri)
Colavita G. (2012). Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire 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 controls.
The written test is combined with the course of Hygiene and will consist of 15 questions, partly will be multiple-choice questions (with only one correct answer) and partly open-questions. The questions will concern both the topics of the course of Hygiene and those of the course of Inspection of food of animal origin.
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.
Passing the joint written test allows the final mark of the exam of the Integrated Course of Hygiene and Inspection of Food of Animal Origin (12 CFU) to be recorded.
Other information
none
