Certification, control, quality and hygiene of foods

A.Y. 2016/2017
Overall hours
Learning objectives
- To learn the concept of food safety and foodborne illness
- To know the hazards (biological, chemical and physical) and the risks in a food manufacturing process in order to implement strategies for prevention and control
- To acquire methods for the epidemiological surveillance and study of food-borne outbreaks.
- To acquire the fundamentals of food law to ensure health of products and consumer protection.
- To understand the principles of the Control systems (HACCP and official controls) and the Quality, for food safety and quality along the production and distribution chain.
Expected learning outcomes
Course syllabus and organization

Single session

Lesson period
First semester
Course syllabus
· Food Hygiene: Safety and healthiness of food products. The foodborne illness and contaminants, including biological, chemical and physical. The surveillance of foodborne illness and the study of foodborne outbreaks.
· Food quality and safety control: Methods of controlling the production process: Self-control and HACCP system, official controls. Definitions, principles, objectives. Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP). The seven points of the HACCP. Quality systems (organization, procedures, processes, resources).

Reference Material
· Roggi, Turconi - Igiene degli alimenti e nutrizione umana. La sicurezza alimentare - Edizioni Mediche Scientifiche Internazionali, Roma
· Slides presentation (.pdf) in Ariel
· Other teaching tools ( articles, links to websites, etc.) in Ariel

Prerequisites and exam evaluation
The examination is divided into two parts: the first is a written part consisting of a multiple-choice test and some short-answer open questions. The second part is an optional oral examination. Passing the first part (≥18/30) gives access to the oral examination based on the critical discussion of the topics of the first part, aiming at improving the obtained mark.

Teaching methods
Teaching Mode: Traditional.
Attendance: highly recommended.

Language of instruction

Program information
More detailed information can be found in Ariel

WEB Page
MED/42 - HYGIENE AND PUBLIC HEALTH - University credits: 6
Lessons: 48 hours
Professor: Tanzi Elisabetta