Hygiene and Inspection of food animal origin
| HYGIENE (6 credits) | Inspection of foods of animal origin (6 credits) |
Learning outcomes of the course unit
The course is aimed at enabling the student to know and understand the principles of national and European food legislation and the food safety control system, the hazards associated to food, tools, types and bodies of control system.
The expected learning outcomes are: 1) Knowledge and understanding: knowledge of the hygiene and safety requirements of food production and hazards associated with food; knowledge of the regulatory instruments, types of control and the bodies responsible for controls relating to hygienic-sanitary quality of food. 2) Application skills: evaluate the hygienic-sanitary quality of food; application of strategies aimed at the identification, prevention, elimination and reduction to an acceptable level of hazards in food. 3) Independent judgment: ability to interpret case-studies concerning the hygienic-sanitary quality of food within the correct regulatory context and evaluating the appropriate corrective measures; evaluation of teaching. 4) Communication skills: written and oral communication through the scientifically correct vocabulary relating to food; ability to present, transmit and disseminate information on topics related to food inspection (from production to consumption); ability to communicate with experts or non-experts in the food production sector, and when started to work to superiors and/or customers; ability to communicate and collaborate in working group in the food sector. 5) Ability to learn: ability to consult bibliographic material and databases relating to regulatory systems of food; ability to critically consult websites relating to the hygienic-sanitary aspects of food; ability to profitably participate in seminars and workshops; ability to autonomously expand one's scientific-cultural background and keep updating on the most recent scientific and technological developments connected to food; ability to successfully carry out the second module of the integrated course and the Master's Degree courses of the LM70 class and in particular the Master's Degree course in Food Science and Technology.
Prerequisites
none
Course contents summary
FOOD HYGIENE
Community and National rules on the hygiene and safety of foodstuff s. Control of food chain and protection of consumers ;basic common hygiene requirements, procedures based on the HACCP principles; the sources of microorganisms and the contamination ways, application of quality system, , risk assessment, methods to control microbial contamination and microbiological criteria, control of parasites, Cleaning and disinfection of food plants, food-borne diseases which come from microorganisms ( viruses, bacteria and parasites).
FOOD INSPECTION
Hygiene and sanitary control of food
European and national legislation on food safety and control
Chemical contamination of food: national control plans
Inspection and control of meat
Inspection and control of fishery products
Course contents
- Inspection of foods of animal origin
Hygiene and sanitary control of food
Management and members of the official control system
The system of own-checks. Prerequisite programs and HACCP system
National and European legislation on food safety and control
Fraud. The protection of public health as part of the Criminal Code.
The Italian Law 283/62 on food and beverage hygiene: aims and principles
Principles and general requirements of European food law. European regulations laying down procedures in matters of food safety
The rapid alert system for food and feed (RASFF)
Food for export: sanitary aspects
Chemical contamination of food and the main control plans.
Inspection and control of meat
Definition of fresh meat, meat preparations, meat products, mechanically separated meat (MSM)
Technical, hygiene and sanitary aspects of farm animal slaughter, cutting plants and meat manufacturing establishments.
Meat spoilage
Labelling of meat and meat products
Animal by-products: sanitary aspects
Inspection and control of fishery products. Main sanitary issues of fishery products. Official controls on fishery products. Notes of systematics for the recognition of the main fish species intended for food consumption.
HYGIENE
The first part of the course covers the main Community and National rules on the hygiene and safety of foodstuff s. 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 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.
Recommended readings
Teaching material provided by the teacher consisting of .pdf files extrapolated from the presentations used during classroom lessons. The updated teaching material is made available by the teacher on the Elly platform (https://elly2020.saf.unipr.it) during the course and not all at the beginning of the course. For the purpose of preparing the exam it is recommended not to use the teaching material of previous years as the program may undergo changes and updates from one academic year to another.
• For information on specific topics covered in class, consulting the following documents is recommended:
• European Regulations on food safety (Reg. (EC) 178/2002; 852/2004; 853/2004; 625/2017)
• Food Inspection and control. By Beniamino Cenci Goga. Ed. PVI (Point Veterinaire Italie), Milan, Italy, First Edition: June 2018, Language: Italian)
• Guide to Food Law of Daniele Pisanello, Claudio Biglia and Carlo Pelican (EPC Books, 2010 edition, Language: Italian).
• Igiene e tecnologie degli alimenti di origine animale. A cura di G. Colavita (Ed. Le Point Veterinarie Italie 2012)
Teaching methods
Lectures of the academic year 2021-22 will be performed face-to-face in the classroom, according to the teaching calendar. The course includes lectures and case-study discussions that will be carried out with the help of iconographic material collected in presentations. In the event of health emergency, the methods of teaching may be subject to changes that will be promptly communicated at Elly website (at
https://elly2021.saf.unipr.it –) and/or in the course website. If necessary, due to health emergency, teaching will be provided by Teams (guide at http://selma.unipr.it/) and lectures will be recorded.
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 D1. knowledge and theoretical and applicative understanding of the studied topics; D2. autonomy of judgment and ability to connect between the studied topics; D3. appropriateness in the use of technical-scientific language; D4. ability to learn and deepen the studied topics.
The written test will consist of questions aimed at verifying a) the degree of knowledge of the hygiene and safety requirements of food production and of the hazards associated to food products, regulatory instruments, types of control and bodies responsible for control of food: b) the ability to assess the sanitary and hygiene quality of food; c) the ability to apply strategies aimed at identifying, preventing, eliminating and reducing hazards in food to an acceptable level. With regard to the descriptor D4-COMMUNICATION SKILLS, the test is aimed at assessing the degree of knowledge and ability to use the specific technical-scientific terminology of the studied topics. Some of the expected learning outcomes described by the indicators D4-COMMUNICATION SKILLS and D5-LEARNING SKILLS are not directly assessed, but part of the classroom lessons are structured in such a way as to propose to students real situation and problems, with respect to which the students themselves must carry out an analysis, evaluation and discussion.
The written test will be performed in person in the classroom through the Elly platform. The enrolled student who intends to take the exam will have to go to the classroom equipped with a notebook or tablet in order to connect to the Elly website and take the test. The written test is combined with the course of Hygiene; therefore, the questions will concern both the topics of the course of Hygiene and those of the course of Inspection of food of animal origin (the two parts of the Integrated Course of Hygiene and Inspection of food of animal origin). It is not possible to take the examination of the individual courses separately. There is no oral exam.
Passing the joint written test allows the final mark of the exam of the Integrated Course of Hygiene and Inspection of Food of Animal Origin (12 CFU) to be recorded.
In case the written exam in person cannot be carried out due to the health emergency, the exam will be performed online by Teams platform (guide http://selma.unipr.it/), through a written test (the same described above) through the Elly website. Students with SLD / BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabil...).
Other informations
In the event of a serious health emergency, the methods of teaching and exams may be subject to changes that will be promptly communicated to Elly website (at https://elly2021.saf.unipr.it – Ispezione degli Alimenti and Hygiene) and/or in the course website.
