Learning outcomes of the course unit
This course is a part of the Integrated Course of Hygiene and Inspection of food of animal origin. The course is aimed at enabling the student to know and understand the principles of food legislation and the food hygiene and safety control system, the hazards associated to food. At the and of the course the student will be able to identify the main hazards in the food-chain and will be able to apply strategies to prevent, eliminate or reduce hazards.
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.
Course contents summary
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 such as viruses, bacteria and parasites.
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.
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 website (https://elly2021.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 hygiene
- G. Colavita (2012): Igiene e tecnologie degli alimenti di o.a. - Point Vet. Italie.
- Pisanello D., Biglia C., Pellicano CM (2006) Guida alla legislazione alimentare (EPC Libri)
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...)