Food hygiene and safety

A.Y. 2019/2020
Overall hours
Learning objectives
Aims of the course are to acquire (i) of the main concepts of food safety and foodborne illnesses; (ii) the knowledge of the hazards (biological, chemical, and physical) and the risks associated to food; (iii) the knowledge and understanding of the methods used in epidemiological surveillance and in the study of foodborne outbreaks; (iv) the knowledge of foodborne diseases with significant impact in Italy and Europe; (v) the knowledge of food legislation aimed to ensure product safety and consumer health; (vi) the understanding of the principles of development and application of control systems (HACCP and official control) to guarantee food hygiene and safety along the production and distribution chains.
Expected learning outcomes
At the end of the course, students should know the food contamination routes, food contaminants and associated risks. The student should also have become able to understand the dynamics of foodborne outbreaks occurring in the population and to know the intervention and prevention strategies based on current legislation.
Course syllabus and organization

Single session

Lesson period
First semester
Course syllabus
1. Food hygiene
- Foodborne diseases: etiology and epidemiology; causes of the increase in foodborne diseases worldwide; epidemiological surveillance systems (general and special); the study of foodborne outbreaks; the burden of foodborne diseases in Italy and Europe.
- Main food contaminants (biological, chemical, physical) and associated risks; food contamination (endogenous and exogenous) routes; main foods associated with foodborne disease risk.
- Environmental hygiene and hygiene of personnel in the food sector.
- Prevention and control of foodborne diseases: surveillance, training of food sector personnel, control systems.

2. Food safety and quality
- Food law: evolution in recent decades and current food safety legislation.
- Good manufacturing practices (GMP) and good hygiene practices (GHP).
- Methods of control of the production process: HACCP system (definitions and objectives, the seven principles of the HACCP system); Public Health controls.
- Food quality: quality systems (organization, procedures, processes, resources).
Prerequisites for admission
Knowledge provided by the biological disciplines covered in the three-year degree courses.
Teaching methods
The program will be carried out through lectures (6 credits) with the aid of didactic material (slide and/or video projections). Students will be actively involved in the discussion of the topics covered to improve their critical and expression skills.
All teaching materials will be available on the Ariel platform on the dedicated website.
Teaching Resources
Roggi C., Turconi T. Igiene degli alimenti e nutrizione umana. La sicurezza alimentare. Edizioni Mediche Scientifiche Internazionali, Roma.
Galli Volonterio A. Microbiologia degli alimenti Casa Editrice Ambrosiana, Milano
The presentations of the lessons (.pdf) and other didactic material (notes of the lessons on specific topics, scientific articles, links to websites, etc.) will be available on the Ariel website.
Assessment methods and Criteria
The exam consists of:
1. a written test on the contents of the two parts of the course: Food hygiene and Food safety and quality. The test consists of multiple choice questions (one correct answers) with a time available of 45 minutes. The test is passed with at least 60% correct answers.
2. a critical discussion on the topics covered in the written test, aimed at an in-depth assessment of the knowledge acquired.
The final exam mark is expressed in thirtieths.
There are no intermediate tests.
MED/42 - HYGIENE AND PUBLIC HEALTH - University credits: 6
Lessons: 48 hours