FOOD HYGIENE AND SAFETY
Learning outcomes of the course unit
The course aims to provide students with a basic understanding of the principles of hygiene applicable in the field of food production and distribution in order to ensure the safety of the product intended for consumption. Provides an overview of the main agents of food contamination and prevention measures applicable to different levels of the food chain. In particular, the form of Microbial Contaminants aims to raise awareness of the effect of the presence and development of spoilage and pathogenic microorganisms in foods and understand their impact on quality.
Course contents summary
The first part of the course is devoted to the main aspects of food hygiene. The discussion will begin with the exposition of topics of general hygiene (epidemiology and prevention) and will continue with an excursus on the main types of contaminants and the problems associated with them, with reference to water intended for human consumption. It will be provided the basics and principles of the HACCP system. The final section covers the basics of hygiene of the food production and sanitation of surfaces in contact with food, the general principles of personal hygiene and the basics of pets defense.
The second part will focuses the aspects of microbial contamination of food, the effects of the growth of spoilage and pathogenic microorganisms in different foods and factors that influence their growth and the modalities of their control.
Galli A., Bertoldi A. (2006): Igiene degli alimenti e HACCP.
Baggiani A., Goracci E., Rastelli M.G., Goracci G. (2008) Manuale di igiene degli alimenti e delle bevande. Edizioni Plus.
Assessment methods and criteria