Learning objectives
The course aims to provide students with the theoretical knowledge necessary to understand and apply the principles of hygienic-sanitary control and verification in production processes and products of animal origin.
Upon completion of the course, the student will have acquired:
1. Knowledge and understanding of the current regulations regarding hygiene and food safety applicable to products of animal origin;
2. Skills to independently identify and analyze hygienic-sanitary risks associated with production processes and products of animal origin;
3. Knowledge and ability to apply the main control and monitoring techniques to ensure the hygienic-sanitary safety of meat, fish products, and eggs;
4. The ability to manage and implement self-control plans in various production contexts.
Prerequisites
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Course unit content
The course is divided into the following thematic modules:
1. Introduction to food safety:
- definition of food safety and its implications;
- current national and European regulations and standards;
- basic principles of food hygiene
2. Hygienic and sanitary risks in products of animal origin:
- biological, chemical, and physical hazards;
- main spoilage and pathogenic microorganisms associated with products of animal origin;
- chemical and physical contaminants: sources and prevention;
- specific health risks for meat, fish products, eggs, and honey.
3. Self-control plans and hygienic-sanitary control/verification techniques:
- principles of prerequisite programs: SOP (standard operating procedures), SSOP (sanitation standard operating procedures), GMP (good manufacturing practices), GHP (good hygiene practices);
- development and implementation of self-control plans based on HACCP (hazard analysis critical control points) principles.
Full programme
Introduction to Food safety
- Fundamental concepts of food safety: main national and European regulations.
- Hygiene of products, personnel, and production environment
Hygienic and sanitary risks in foods of animal origin
- Biological hazards: main spoilage microorganisms and pathogenic microorganisms in products of animal origin; main parasites in fish and meat products; prevention and control measures.
- Chemical hazards: dioxins, PCBs, heavy metals, marine biotoxins, residues of veterinary drugs, pesticide residues, process contaminants
- Physical contaminants
- Poisonous fish species
Hygienic and sanitary control and verification techniques
- Surface and environment sanitation procedures
- Food and environmental sampling techniques: protocols and equipment
Self-control plans
- Principles of prerequisite programs (SOP, SSOP, GMP, GHP): definition and application
- Development and verification of a self-control plan based on HACCP principles: hazard analysis and critical control points, monitoring procedures, and corrective actions.
Bibliography
- Slides of the lectures provided to students through the ELLY platform and supplementary recommended readings.
- Igiene nei processi alimentari. A. Paparella, M. Schirone, P. Visciano. Ed. Hoepli (2023), ISBN 9788836009831
- Igiene e tecnologie degli alimenti di origine animale. G. Colavita, Ed. Point Vètèrinaire Italie (2009), ISBN: 8895995473
Teaching methods
The teaching will be delivered through lectures supplemented with multimedia materials.
Assessment methods and criteria
The student's proficiency in understanding, applying, and comprehending the course content will be evaluated through a written examination consisting of multiple-choice questions.
Other information
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2030 agenda goals for sustainable development
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