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 they will be able to identify the main biological, physics or chemical hazards . They will be able to identify the main 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
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.
Full programme
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 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
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
Lessons with PC aided, case studies
Assessment methods and criteria
written tests
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 website (at https://elly2021.saf.unipr.it)
2030 agenda goals for sustainable development
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