Learning objectives
The course aims to enable students to acquire basic knowledge and understanding of the animal-origin food safety control system. Specifically, they should be familiar with the entities responsible for food safety inspections and the tools provided by legislation for their use. Students will acquire the ability to apply their knowledge and understanding to identify health issues related to different food productions and to determine the appropriate controlling entities and tools for conducting inspections.
LEARNING OUTCOMES:
By the end of the course, utilizing the previously acquired knowledge, students should demonstrate knowledge and understanding of:
• Factors that can influence the safety of fresh and processed animal-origin foods.
• The proper management and handling of food to prevent contamination and ensure food safety.
• The assessment of risks associated with the production, storage, and distribution of animal-origin foods and strategies for mitigating them.
• Potential legal issues arising from the selection of inappropriate control tools.
Furthermore, applying the acquired knowledge, students should be able to collaborate with other professionals to:
• Critically select the most appropriate control methods for different food productions to address health issues effectively.
• Evaluate the adequacy of prerequisites in a food company.
• Conduct audits in the food industry.
• Develop and implement effective food safety management systems.
• Communicate effectively with stakeholders regarding food safety issues and compliance requirements.
• Conduct audits in the food industry to ensure compliance with food safety regulations.
Prerequisites
General Microbiology, biology, chemistry and Animal Production.
Course unit content
The course aims to provide students with a scientific and legislative approach to inspection issues in the food industry, with particular emphasis on the transformation of animal-origin foods. Additionally, students will be trained on the main health issues related to animal-origin products and the current Italian and European food regulations (Dublin Descriptors I and II), with specific focus on the provision of information to consumers, labeling requirements, and traceability of meat, fish, dairy products, and honey.
Furthermore, knowledge will be provided on the prevention of contamination during the production, marketing, and storage of animal-origin foods, with the goal of equipping students with the necessary skills to develop self-control plans within food production (Dublin Descriptors III, IV, and V).
Full programme
• The structure of the food control system: responsible authorities and purposes
• Traceability and labeling system for food products (Reg EC 1169/2011)
• Labeling of meats and traceability in the beef, pork, and poultry supply chains
• Fishery Products: overview of fishery product taxonomy and useful tools for the identification of fish species of health interest; bivalve mollusk production chain; organoleptic examinations and freshness indicators; primary and secondary chemical and microbiological contaminants; poisonous fishery products; traceability and labeling
• Milk and dairy products: raw milk; technologies for the production of heat-treated milk; milk transformation products; primary and secondary chemical and microbiological contaminants; labeling of food milk
• Eggs and egg products: production chain; hygienic and sanitary quality; commercialization and labeling of eggs
• Honey: production techniques; hygienic and sanitary issues; traceability and labeling
Bibliography
Tiecco G. (2000): Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Colavita (2008). Igiene e Tecnologia degli Alimenti di Origine Animale. Point Veterinaire
Slides of lectures (available on Elly platform)
Teaching methods
Lectures with computer subsidies
Assessment methods and criteria
The final evaluation of the students will be performed through a written test comprising multiple-choice questions. The test aims to assess the learning of basic knowledge, evaluate the depth of study, and assess the developed critical thinking skills.
Other information
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