Health and Food Legislation
A.Y. 2020/2021
Learning objectives
The aim of the course is to:
1. Know the law system regulating health and food safety
2. Understand the storical, political and social reasons behind the evolution of laws in matter of health and food safety
3. know the main rules of food safety
1. Know the law system regulating health and food safety
2. Understand the storical, political and social reasons behind the evolution of laws in matter of health and food safety
3. know the main rules of food safety
Expected learning outcomes
At the end of the course students will be able to work in a food production environment, in compliance of the food safety laws
Lesson period: Second semester
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Assessment methods and criteria:
If the exams cannot be performed in university classrooms, due to sanitary reasons, oral exams will be carried out in Teams.
Teaching methods:
During the evolving sanitary situation there could be changes in teaching methods, the changes will be promptly communicated through the Ariel website of "Corso di Laurea in Dietistica" and through the teaching Ariel website
If the exams cannot be performed in university classrooms, due to sanitary reasons, oral exams will be carried out in Teams.
Teaching methods:
During the evolving sanitary situation there could be changes in teaching methods, the changes will be promptly communicated through the Ariel website of "Corso di Laurea in Dietistica" and through the teaching Ariel website
Course syllabus
- Health organization in Italy: historical evolution
- Sistema Sanitario Nazionale: sturctures and roles of different organizional levels
- Role of SSN in food control
- International health organization: WHO/ OMS, european center of disease control, european food safety authority
- Framing of foodborn disease
- Prevention and control of foodborn disease : HACCP, official control, epidemiological surveillance
- Evolution of current standards about food and nutrition
- Sistema Sanitario Nazionale: sturctures and roles of different organizional levels
- Role of SSN in food control
- International health organization: WHO/ OMS, european center of disease control, european food safety authority
- Framing of foodborn disease
- Prevention and control of foodborn disease : HACCP, official control, epidemiological surveillance
- Evolution of current standards about food and nutrition
Prerequisites for admission
None
Teaching methods
Face to face lessons
Teaching Resources
Didactic material provided by the teacher
Assessment methods and Criteria
Written exam
Professor(s)