Learning objectives
The course aims to allow the student to know and understand basic elements of the safety control system for foods of animal origin. In particular, the authorities responsible for food safety controls and the tools that the legislator makes available to them must be known. The student will have to acquire the ability to use the knowledge and understanding acquired in identifying the health problems linked to the different productions and identifying the controllers and the most appropriate tools to carry out the control.
LEARNING OUTCOMES
At the end of the course, using the knowledge already acquired previously, the student will have to demonstrate knowledge and understanding about:
• factors capable of influencing the safety of fresh and processed foods of animal origin
• the correct management and handling of food to prevent contamination and ensure food safety
• The assessment of risks associated with the production, conservation and distribution of foods of animal origin and strategies to mitigate them.
• the potential legal problems induced by the selection of inappropriate control tools
By applying the knowledge acquired, the student must also be able, collaborating with other professionals, to:
• Critically select the most appropriate type of control for the different food productions in order to contain health problems
• evaluate the adequacy of the pre-requisites of a food company
• Carry out an audit in a food industry
• Develop and implement effective food safety management systems.
• Communicate effectively with stakeholders regarding food safety issues and compliance requirements.
• Conduct audits in a food industry to ensure compliance with food safety regulations.
Prerequisites
Notions of microbiology, biology, chemistry and animal production
Course unit content
The course aims to provide the student with a scientific and legislative approach to inspection problems in the food sector, with particular reference to the processing of foods of animal origin. Furthermore, the student will be trained on the main health issues related to products of animal origin and on the Italian and European legislation in force in the food field (I and II Dublin Descriptor), with particular regard to the provisions relating to the provision of information to consumers, labeling and traceability of meat, fish, dairy products and honey.Furthermore, notions relating to the prevention of contamination during the production, marketing and conservation of foods of animal origin are provided, with the aim of providing the student with the skills necessary for the drafting of HACCP plans in the context of food production (III, IV and V Dublin Descriptor).
Full programme
The structure of the food control system: bodies in charge and purposes
• Food product traceability and labeling system
• Meat labeling and traceability in the beef, pork and poultry meat supply chain
• Fish products: notes on the systematics of fish products and useful tools for the recognition of fish species of health interest; ; organoleptic tests and freshness indicators; primary and secondary chemical and microbiological contaminants; poisonous fishery products; traceability and labelling
• Milk and dairy products: raw milk; heat-treated milk production technologies; milk processing products; primary and secondary chemical and microbiological contaminants; labeling of drinking milk
• Eggs and egg products: production chain; hygienic-sanitary quality; marketing and labeling of eggs
• Honey: production techniques; hygienic-sanitary issues; traceability and labelling
Bibliography
-Slides provided on demand
-Colavita G. (editor)
Igiene e Tecnologia degli Alimenti di Origine Animale. Point Veterinaire (2023)
EAN:
9788899211790
Teaching methods
Lectures and seminars with invited guests.
Assessment methods and criteria
Oral exam
Other information
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