Inspection of foods
LEARNING OUTCOMES OF THE COURSE UNIT
To teach the student a scientific approach, useful to face the topics about animal origin food inspection;
To give the basic knowledges about the main structures and laws concerning food inspection;
To give informations 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 knowledges about the principal risks for the consumer, associated with food consumption: meat and fish.
The course must be preceeded by the exams of General Microbiology and Animal Biology and Production.
COURSE CONTENTS SUMMARY
Inspection activity in the food
Tiecco G. (2000): Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Tiecco G. (1999): Igiene e Tecnologia Alimentare. Edagricole, Bologna.
Marcato P.S. (1995): Patologia animale e ispezione sanitaria delle carni fresche. Edagricole.
Romboli B. e Mantovani G. (1989):Ispezione e controllo delle derrate alimentari di origine animale. UTET
Capelli F., Klaus B., Silano V. (2006): Nuova disciplina del settore alimentare e autorità europea per la sicurezza alimentare.
Galli A., Bertoldi A. (2006): Igiene degli alimenti e HACCP.
ASSESSMENT METHODS AND CRITERIA
A written exam will be carried out at the end of the course.
Lectures with computer subsidies
Introduction to the legal framework of the subject-matter; horizontal and vertical rules.
The role of food inspection activities: national legislation (L. 283/62, DPR 327/80) and European regulation (Regulation 882/04).
Perishable food: DM 16.12.1993.
Microorganisms indicating food safety and quality. Microbiological criteria applicable to foodstuffs (Regulation no. 2073/05): food safety criteria and process hygiene criteria.
Two and three classes sampling plans.
Criminal offences in the field of foodstuff: toxic, commercial and ambivalent frauds.
Criminal offences against public health and measures taken under the Italian Penal Code; unfair commercial practices.
Labelling and traceability of food products.
The principles and requirements laid down in the White Paper on Food Safety ; The EU Regulation 178/02.
New food safety legislation; New food hygiene legislation (Reg. EC no. 852/04, 853/04, 854/04).
The principles of the HACCP system; implementation issues.
The microbiological risk and its assessment in public health.