The course is part of the Teaching or Integrated course of Food Hygiene.
The course aims to enable the student to know and understand the basic elements of the control system for ensuring food safety. In particular, the entities known to be 'responsible for checks on food safety and the tools that the legislature makes available to them (inspection and audit). To be acquired basic knowledge on the pre requisites of food businesses in different Food chains.
The student will gain the ability to use the knowledge and understanding gained in identifying health issues related to the different productions and identify those controllers and the most appropriate tools to perform the test.
The student at the end of the course, using the knowledge previously acquired will need to demonstrate knowledge and understanding about:
-The differences between the types of control
-The potential legal problems induced by selection of tools to control inappropriate
The student also applying the knowledge and understanding acquired, shall be able, even collaborating with other professionals, to
-Select the type of control most appropriate for different food products in order to contain health issues
-assess the adequacy of the pre-requisites of a food company
-Carry out an audit in a food industry
General Microbiology, Biology and Animal Production.
Course contents summary
The first classes of the course will be used to provide students with the basic knowledge about the institutions responsible for controls on the food chain and the tools used by them. We will also analyze the different chains of products of animal origin in order to evaluate aspects related to traceability and safety. Particular attention will be placed on pre requisites of food businesses in various sectors. In the next step we will consider how these tools are applied in different food chains. Last part of the course will be devoted to voluntary certification in the food industry.
•The structure of the food control system: official entities and their role
•EC Regulation 882/2004
•The tools used by control units: official sampling, inspection and audit
•Concept and technique of audit (ISO 19011)
•The management of chemical risks (NRP)
•The fresh meat sector
•Voluntary certifications (ISO 22000, BRC, IFS) and export to third countries (USA, Russian Federation)
Tiecco G. (2000): Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Reg CE. 882/2004
Slides fornite dal docente
Lawrie’s meat science (Seventh edition) Woodhead Publishing Series in Food Science, Technology and Nutrition No. 128
Lectures with computer subsidies
Assessment methods and criteria
The final evaluation of the module will be performed through the execution of a written test where the first multiple-choice questions will be used to assess the learning of basic knowledge, while the second part consisting of open questions will be used to evaluate the critical thinking skills of the student in assessing the most suitable tools to carry out controls on different food chains. The result of this evaluation expressed in thirties will be averaged (arithmetic mean) with that of the module of food hygiene in order to obtain the final evaluation of the course.