The course has originally the aim to allow the student to know and understand the hazard present in foods of animal origin and to assess the risks arising from their presence. Subsequently, the course has the aim to make know and understand the general requirements of hygiene, applicable to the entire production chain, and major operations and variables that must be used to control a hazard and therefore helpful to eliminate a risk. The student will be able to apply the knowledge and the understanding acquired to recognize health issues associated with the consumption of animal origin foods; in addition, the student will be able to manage a food business issue through the application of the preventive system.
At the end of the training activity, the student will have to demonstrate: to know the hygiene and health issues of food of animal origin and the main processing techniques of o.a. products; to identify the hygienic-sanitary problems linked to the different food productions; to apply the tools indicated by the legislation on food safety and control (I and II Dublin descriptors). The student will also have to demonstrate: to interpret case studies referring to events that modify the hygienic-sanitary characteristics of food, placing them in the relative regulatory context and to evaluate the corrective measures to be adopted; to express itself with appropriate terms in the description of concepts relating to hygiene and health of food; to identify the regulatory context of a case study by contributing to the resolution of the case itself; to develop appropriate management actions (III, IV and V Dublin descriptors).