TRAINING FOOD INSPECTION
cod. 23086

Academic year 2012/13
5° year of course - Second semester
Professor
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Field
Discipline anatomo-patologiche ed ispettive veterinarie
Type of training activity
Characterising
100 hours
of face-to-face activities
4 credits
hub: PARMA
course unit
in - - -

Integrated course unit module: TRAINING FOOD INSPECTION

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

- - -

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

- - -

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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