LEARNING OUTCOMES OF THE COURSE UNIT
The aim of the course is to allow the student (i) to know, (ii) to understand and (iii) to assess the actual risks about foods from animals. Subsequently, the aims of the course is to make students the knowhow and understanding on both the general requirements on hygiene, along the entire production and the major operations and variables that must be taken into account to control hazards and consequently in order to eliminate them. In this context, the student will be able to apply knowledge and understanding that are gained to recognize issues relating to health that are associated with the consumption of foods from animals. Moreover the student will know how to manage a business issue through the proper application of the preventive system, based on the principles of “Hazard Analysis and Critical Control Points” methodology.
The Students who have attended the course will be able to deepen their knowledge in the field of hygiene of food, by consulting own texts specialized journals or dissemination, even outside the topics covered during lectures.
The Student should acquire the specific vocabulary related to hygiene of food. It is expected that, at the end of the course, students will be able to communicate, both orally and in writing the main contents of the course.
The student will be able to assess the impact of operational decisions on industrial plants performance
There are no compulsory prerequisites.
COURSE CONTENTS SUMMARY
The course of “hygiene of food” is designed to teach the student a scientific approach, useful to face the topics about animal origin food inspection; to give the basic knowledge about the main structures and laws concerning food inspection; to give information about the main bacteria concerning food inspection (indicators of quality and safety); to provide notions about the concept of risk and how this is handled in the field of inspection; to give knowledge about the principal risks for the consumer, associated with food consumption such meat and fish.
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Capelli F., Klaus B., Silano V. (2006): Nuova disciplina del settore alimentare e autorità europea per la sicurezza alimentare.
Colavita G. (2012). Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie.
Milano Galli A., Bertoldi A. (2006). Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri.
Fabbi M., Marone P. (2005). Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, Pavia.
Standards online upgrade: sostanzealimentari.it
ASSESSMENT METHODS AND CRITERIA
Learning outcomes will be assessed through a written evaluation that will determine the level of knowledge and understanding of the course content. Within this multiple-choice questions aimed to test students’ knowledge of the basics of the course and open questions to assess understanding and the ability to have a comprehensive view of the issues relating to food hygiene will be asked
Lectures. Use of videos.
• general concepts of epidemiology and prevention;
• general epidemiology,
• concept of disease,
• epidemiology of infectious diseases,
• epidemiology of non-infectious diseases;
• levels of prevention,
• prevention of infectious diseases
• microbial growth in food:
• Contamination: the nature, origin, classification,
• main types of microorganisms found in food,
• intrinsic and extrinsic factors that affect microbial growth in food.
Foodborne diseases of bacterial origin
• major viral infections (hepatitis A, norovirus).
• Prion diseases.
• Main parasites to food-borne:
• toxicity of a substance,
• main categories of chemical contaminants and their origin: environmental contaminants derived,
• residues of primary production,
• contaminants acquired during processing and / or storage,
• toxic factors derived from natural: mycotoxins, biotoxins
• management of chemical contamination (PNR)
• origin, prevention.
• Water used for human consumption
• criteria of drinking water: hydrogeological, organoleptic, physical, chemical and microbiological.
Community legislation on food hygiene
HACCP: general principles
• surfaces in contact with food and process environments:
• requirements of the structures and layout of the environments of production and processing;
• definition of dirt;
• stages of the standard procedures of sanitation;
• monitoring and verification.
Principles of food defense against pests.