ACADEMIC YEAR: 2013/2014
YEAR OF STUDY: 2
SEMESTER: First semester
NUMBER OF CREDITS: 6
CONTACT HOURS: 42
INDIVIDUAL WORK HOURS: 108
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. He will be able to ensure the safety of food. He will be able to identify the main hazards in the food-chain and He will be able to apply strategies to prevent, eliminate or reduce each hazard. Judgment skill. The course provides tools to analyze data to ensure the safety of products of animal origin for human consumption. Communication skill. 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 that area.
The first part of the course covers the main Community and National rules on the hygiene and safety of foodstuff s of animal origin. 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.
Manuals about the topics of the course will be provided by Professor; Igiene e tecnologia Alimentare G. Tiecco Edagricole; Igiene e tecnologie degli alimenti di o.a. a cura di g. colavita Ed point Veterinarie Italie
Lessons with PC aided, case studies