Learning objectives
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).
Prerequisites
Adequate knowledge on biology and microbiology.
Course unit content
The course of “inspection of animal origin food” is designed to teach the student a scientific approach, useful to face the topics about animal origin food inspection; to give the basic knowledge about the main structures and laws concerning food inspection; to give information about the main bacteria concerning food inspection (indicators of quality and safety); to provide notions about the concept of risk and how this is handled in the field of inspection; to give knowledge about the principal risks for the consumer, associated with food consumption of animal origin. Official analysis methods for the search for microorganisms of particular importance for the hygiene and safety of food products will be studied in depth.
Full programme
National and European laws on food safety.
Precautionary principle and rapid alert system (recall-withdrawal procedure). Organization of health services, control bodies, control methods and techniques (audit, check-list). Official control in food supply chains: primary production and processing. Self-control food company: general characteristics (GMP; SOP; SSOP). Health and hygiene control of personnel and training. Controlling pests, potable water and temperature. Waste management and maintenance procedures. Selection of suppliers. Cleaning and disinfection procedure. Types and use of disinfectants in the food company; biofilm.
Official sampling of perishable and non perishable foods. Microbiological criterion (safety and hygiene, EC Regulation 2073/05 and subsequent amendments). Two and three class sampling plans.
Processing technologies and food storage: pasteurization, appertisation, sterilization, refrigeration and freezing, high hydrostatic pressure, ionizing radiation.
Bibliography
Teaching material provided by the teacher uploaded on Elly platform
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Capelli F., Klaus B., Silano V. (2006): Nuova disciplina del settore alimentare e autorità europea per la sicurezza alimentare.
Colavita G. (2012). Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie. Milano Galli A., Bertoldi A. (2006). Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri.
Fabbi M., Marone P. (2005). Trattato sulle infezioni e tossinfezioni alimentari Ed. Selecta Medica, Pavia.
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/).
Appropriate forms of verification and evaluation are guaranteed to students with DSA (Law 170/2010).
Other information
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2030 agenda goals for sustainable development
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