Learning objectives
The trainee must achieve knowledge and be autonoumus in:
- Food microbiological control concerning food quality and safety
- Diagnostic serology of foodborne pathogens
- Gross and diagnostic pathology of the domestic species
- Food legilslation
Prerequisites
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Course unit content
Food microbiological analysis in accredited laboratory
Deepening of Food inspection topics.
Food industries visits.
In swine, bovine and equine slaughter plants:
- Slaughter plant production process
- Ante mortem visit
- Personnel and slaughter hygiene of GMP,SOP, SSOP, HACCP at slaughter
- Official sampling
- Inspection and audit
In the food processing industry:
- Different production processes
- Personnel and production hygiene GMP, SOP, SSOP, HACCP in the food industry
- Food chain information
- Inspection and audit
Full programme
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Bibliography
IGIENE E TECNOLOGIE DEGLI ALIMENTI DI ORIGINE ANIMALE, GIAMPAOLO COLAVITA. 2012, ED. LE POINT VETERINAIRE ITALIE SRL, MILANO
LA VISITA SANITARIA POST-MORTEM SECONDO LA NORMATIVA VIGENTE, ISTITUTO ZOOPROFILATTICO DEL LAZIO E DELLA TOSCANA.
IMMISSIONE IN COMMERCIO DEL PRODOTTO AGROALIMENTARE, GIOVANNI NICOLINI. 2005, ED. GIAPPICHELLI, TORINO
Teaching methods
Seminars and practical sessions; guided didactic visits; stage in AUSL or Istituti Zooprofilattici.
Assessment methods and criteria
Final report on the issues dealt with during the trainingship
Other information
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