FOOD HYGIENE AND INSPECTION
Learning outcomes of the course unit
The objectives of the course are:
1) enable the student to know and understand the hazards present in food and the risks to human health deriving from their consumption.
2) enable the student to know and understand the principles of national and European legislation on food safety and control system.
At the end of the course the student:
• must demonstrate to be able to know the specific vocabulary related to hygiene and food inspection, the principles of national and European legislation on food safety and the bodies responsible for food controls.
• must demonstrate to be able to identify the problems of hygiene and health related to different food products and apply the knowledge and understanding acquired to recognize health and hygiene issues related to the consumption of food.
• will be able to assess the impact of operational decisions on food hygiene.
• must demonstrate to be able to express clearly and appropriately in the description of concepts concerning hygiene and food inspection
• will be able to widen its knowledge on food hygiene and inspection, through the independent consultation of specialized texts, scientific or widespread journals, even outside the topics dealt with strictly in class.
Course contents summary
• Hazards arising from food consumption.
Biological, chemical and physical contaminations of food
Factors affecting the hazards of food
• Main foodborne diseases
• Preventive measures for contamination during food manufacturing, distribution and storage. Hygienic requirements of environments and processing facilities. Sanitation procedures. Personal hygiene.
• The system of hygiene and sanitary controls: official control and the system of own-checks. Prerequisites and HACCP system.
• National and European legislation on food safety and control
The Hygiene Package and the European regulations
The rapid alert system (RASFF)
Food for export: regulatory aspects in health matters.
• Control of biological contamination: food safety criteria and process hygiene criteria
• Control of chemical contamination: the national residual plan (PNR), the official control of plant protection products in food
• Teaching material provided by the teacher.
• European Regulations on food safety (Reg. (EC) 178/2002; 852/2004; 853/2005; 854/2004).
• Guide to Food Law of Daniele Pisanello, Claudio Biglia and Carlo Pelican (EPC Books, 2010 edition, Language: Italian).
• Hygiene and technology of food of animal origin, Giampaolo Colavita Ed. (Point Veterinaire Italie, 2012 edition, Language: Italian).
The course is based on lectures, delivered with the support of audiovisual projection systems, and case-study discussion.
Assessment methods and criteria
The achievement of the objectives of the course will be verified by a written test. This latter will consist of questions designed to verify the acquired level of basic knowledge and terminology concerning food hygiene and inspection, and to evaluate the critical capacity of the student in dealing with issues related to the management of food safety and controls.