Learning objectives
The objectives of the course are:
1) enable the student to know and understand the hazards present in food and the risks to human health deriving from their consumption.
2) enable the student to know and understand the principles of national and European legislation on food safety and control system.
At the end of the course the student:
• must demonstrate to be able to know the specific vocabulary related to hygiene and food inspection, the principles of national and European legislation on food safety and the bodies responsible for food controls.
• must demonstrate to be able to identify the problems of hygiene and health related to different food products and apply the knowledge and understanding acquired to recognize health and hygiene issues related to the consumption of food.
• will be able to assess the impact of operational decisions on food hygiene.
• must demonstrate to be able to express clearly and appropriately in the description of concepts concerning hygiene and food inspection
• will be able to widen its knowledge on food hygiene and inspection, through the independent consultation of specialized texts, scientific or widespread journals, even outside the topics dealt with strictly in class.
Prerequisites
None
Course unit content
• Hazards arising from food consumption.
Biological, chemical and physical contaminations of food
Factors affecting the hazards of food
• Main foodborne diseases
• Preventive measures for contamination during food manufacturing, distribution and storage. Hygienic requirements of environments and processing facilities. Sanitation procedures. Personal hygiene.
• The system of hygiene and sanitary controls
• Official control and the system of own-checks.Prerequisites and HACCP system.
• National and European legislation on food safety and control
Commercial and sanitary fraud
The Hygiene Package and the European regulations
The rapid alert system (RASFF)
Food for export: regulatory aspects in health matters.
• Control of biological contamination: food safety criteria and process hygiene criteria
• Control of chemical contamination: the national residual plan (PNR), the official control of plant protection products in food
Full programme
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Bibliography
• Teaching material will be provided by the teacher and consists of .pdf files of the presentations used during classroom lessons. The updated teaching material is made available by the teacher on the Elly platform (https://elly2020.sea.unipr.it) 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 be changed and updated.
• European Regulations on food safety (Reg. (EC) 178/2002; 852/2004; 853/2004; 2073/2005).
• Guide to Food Law of Daniele Pisanello, Claudio Biglia and Carlo Pellicano (EPC Books, 2010 edition, Language: Italian).
• Hygiene and technology of food of animal origin, Giampaolo Colavita Ed. (Point Veterinaire Italie, 2012 edition, Language: Italian).
Teaching methods
The course is scheduled in the second semester. Depending on the progress of the health emergency, the teaching methods may be subject to changes which will be promptly communicated on Elly (at https://elly2020.sea.unipr.it) and/or on the website of the course.
The course usually provides face-to-face teaching through lectures, with the support of audiovisual projection systems and the aid of iconographic material collected in presentations, and case-study discussions. Lectures will be provided also online in streaming through the Teams platform (guide http://selma.unipr.it/). In case of serious health emergency, lessons will be performed online through the Teams platform (guide http://selma.unipr.it/). In that case, lectures will be provided in streaming following the timetable provided in the teaching calendar.
Assessment methods and criteria
The achievement of the objectives of the course will be verified by a written test in person. This latter will consist of questions designed to verify the acquired level of basic knowledge concerning food hygiene and inspection, 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 in person will consist of 33 questions. The time available to the student for the written test will be 30 minutes. Each question will have 4 answer options, of which only one correct. Each correct answer will be awarded 1 point; 0 points will be awarded for each wrong or not given answer. The test is passed if the score acquired is equal to or greater than 18 (out of a maximum of 33). The sum of the earned points will correspond to the exam grade. Scores equal to or greater than 31 (out of a maximum of 33) will correspond to the grade 30/30 and honors. There will be no oral exam.
In case the written exam in person cannot be carried out due to the health emergency, the exam will be performed online by Teams platform (guide http://selma.unipr.it/), through an oral exam. In this case the exam will consist of a written test that will be delivered through the ELLY platform and which will have the same characteristics as those described for the written test in person (ie, 33 questions, 30 minutes of time). 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). There will be no oral exam.
Other information
In the event of a serious health emergency, the methods of teaching and exams may be subject to changes that will be promptly communicated to Elly (at https://elly2020.sea.unipr.it) and/or in the course website.
2030 agenda goals for sustainable development
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