HYGIENIC CONTROL TECHNOLOGY AND HEALTH FOOD (MOD. 2)
cod. 1004387

Academic year 2020/21
3° year of course - Second semester
Professor
BACCI Cristina
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Field
Discipline anatomo-patologiche ed ispettive veterinarie
Type of training activity
Characterising
56 hours
of face-to-face activities
4 credits
hub: PARMA
course unit
in ITALIAN

Integrated course unit module: HYGIENIC CONTROL TECHNOLOGY AND HEALTH FOOD

Learning objectives

The course aims to provide students with a scientific approach to the problems of hygiene in food, with particular reference to microbialc contamination of foods of animal origin as well as skills relating to the application of rules of hygiene as a preventive measure in the context of HACCP (I and II descriptor of Dublin). They also include concepts for prevention during production, marketing and storage of food for food poisoning. The technologies of food production and related legislation (national and European) are treated with the aim of providing the student with the skills needed to draw up HACCP plans as part of food production (III, IV and V of Dublin descriptor). During the laboratory exercises will be explored methods for the official tests for the detection of microorganisms is particularly important for the hygiene and safety of food products.

Prerequisites

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Course unit content

Food Law: "hygiene package" EC Regulation 2073/2005 and SS. MM.
Precaution principle and Rapid alert system. Organization of health services, role of the hygienist, veterinarian, control methods and techniques (audit, check-list). Official control in food supply chains: primary production and food processing. Sampling, labeling and related legislation. The contamination of foods of animal origin: implementation of procedures based on the HACCP principles, application of good hygiene practice. Disinfectants for food companies; biofilms in rocessing environments. Food poisoning: factors conditioning the food-borne diseases (botulism, vibriosis). Processing technologies and food storage: pasteurization, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, drying and smoking, ionizing radiation, the use of chemical compounds (nitrites-nitrates, polyphosphates, organic acids) and antibiotics, fermentation, mechanically separated meat and manufacturing technology meat products.

Full programme

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Bibliography

Colavita G., Igiene e tecnologia degli alimenti di origine animale, Ed. Point Veterinaire Italie, 2012, Milano.
RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri

Legislation update on: www.sostanzealimentari.it

Teaching methods

The course will be held through lectures to Students in synchronous-streaming (“in telepresenza”) on the Teams platform. Therefore, the opportunity of Student/Teacher interaction will be preserved by the simultaneous use of the Teams platform.
Lectures will be supported by slide presentations, which will be available to students on the Elly platform

Assessment methods and criteria

Written test with three open answers; each answer is assigned a score ranging from 0 to 10. The total score the student can reach with the written test varies from <18/30 to 30/30.
Praise can be awarded (30 cum laude) if the total score starts at 30/30 and the answers are articulated optimally
If the total score is insufficient (16-17/30) the candidate can take an oral test.
The results of the written test are communicated to the candidates on the day they are called for an oral exam. In case of the persistence of the health emergency, the exams will be conducted remotely, as follows:
remote oral questions, through the Teams platform (guide http://selma.unipr.it/).
Students with SLD / BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabilita-dsa-bes)

Other information

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