The course aims to provide basic knowledge on food safety starting from the knowledge of the hazards and risks associated with the consumption of food and the methods to prevent and control them.
Recommended textbooks
Gianfranco Tiecco
Igiene e tecnologia alimentare
Valerio Giaccone-Giampaolo Colavita
La microecologia degli alimenti
Learning Objectives
Knowledge:
1. Generalities and characteristics of food hazards and systems to reduce risks
2. European and national regulations on food safety and hazard control
3. prerequisites system and HACCP and requirements for food companies for the implementation of the self-control system according to legislation.
Acquired skills
4. Use the theoretical knowledge acquired by adapting to the various company situations in order to be able to draw up self-control plans modulated on the various activities and to be able to cover the professional figure of "Responsible for the self-control of a food company" or "Quality manager"
5. ability to apply European and national regulations on food safety and hazard control to the various companies
Prerequisites
Basic knowledge in biochemistry and microbiology is strongly recommended
Teaching Methods
Number of hours for personal study and other individual training activities: 66-68
Number of hours related to classroom activities: 48
Further information
Type of Assessment
Method: oral exam on the topics covered in the lectures
The subject deals with topics that are apparently different but linked to each other for guaranteeing food safety from all points of view (legislative, technical and scientific).
It was considered that the oral exam is more appropriate for assessing the linking skills between the various topics by the student and the acquisition of a global vision of the food safety problem
Course program
Definition of food hygiene and food safety
Chemical, physical and biological contamination of food:
Bacteria, virus, and parasites in food
Foodborne diseases
Water hygiene and related diseases
The main food preservation techniques
Food analysis
Control of dangers in the food chain: the prerequisites system and the HACCP system
Food law
Risk analysis in the food sector
Food labeling
MOCA - Materials and objects in contact with food
The RASFF - Rapid Alert System for Food and Feed
Quality certifications in food companies