Learning objectives
The course has originally 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.
At the end of the training activity, the student will have to demonstrate: 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; to know the hygiene and health issues of food and the main processing techniques of products (I and II Dublin descriptors). The student will also have to demonstrate to express itself with appropriate terms in the description of concepts relating to hygiene and health of food; to identify the regulatory context and to develop appropriate management actions (III, IV and V Dublin descriptors).
Prerequisites
None
Course unit content
Topics will be covered that teach the student which are the main biological hazard related to the consumption of products of animal origin, in consideration of the growth factors of microorganisms as well as of the active surveillance systems. Useful notions will also be provided for understanding risk in the food sector and for its possible management. In particular, some food chains and conservation methods of food products will be discussed.
Full programme
See I and II moduls
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
Depending on the epidemiological situation related to the health emergency for Covid-19, and the related measures adopted by the University of Parma, the lessons may be held in telepresence or in classroom.
In the first hypothesis, 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. The exercises will be replaced by work in small groups, video projections, remote tests. In the second hypothesis (face-to-face lessons) there will be lectures in the classroom and practical exercises in the laboratory of food microbiology.
Lectures will be supported by slide presentations, which will be available to students on the Elly platform.
Assessment methods and criteria
For each module, 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.
The results of the written test are communicated to the candidates before of the verbalization. The final score is expressed by the weighted average of the scores of the two modules.
Students with DSA/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); appropriate forms of verification and evaluation are guaranteed to the students (Law 170/2010).
Other information
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