Certification, control, quality and hygiene of foods

A.Y. 2018/2019
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 - Foodborne illness: etiology, epidemiology and prevention; Safety and healthiness of food products (food and health/disease); Epidemiological surveillance systems (general and special) and the study of foodborne outbreaks; Biological, chemical and physical food poisoning. Food contamination (endogenous and exogenous); Food workers hygiene and environmental hygiene.

FOOD QUALITY AND SAFETY CONTROL - Production process control methods: HACCP system and Public Health controls. HACCP: definition, principles, objectives. Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP). The seven points of 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 consists into two parts: the first is a multiple-choice test. Passing the test (≥18/30) gives access to the oral examination. The oral exam is based on a critical and in-depth discussion of the topics covered by the test, in order to check and evaluate carefully the skills acquired.

Teaching methods
Teaching Mode: frontal lessons.
Attendance: highly recommended.

Language of instruction

Recommended Prerequisites
No prerequisites

Program information
Detailed information about the program and examination procedures can be found in Ariel.

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