Practical Training (3° Year)

A.Y. 2020/2021
29
Max ECTS
290
Overall hours
SSD
MED/50
Language
Italian
Learning objectives
- to know and to apply procedures of risk assessment and to evaluate the prevention programs used in work and life places
- to acquire knowledge and skills related to surveillance and supervision about hygienic-sanitary conditions and infecttion risk in work and life places
- to partecipate in a healt promotion and education project that includes the analysis of the request, the objectives definition, the planning, carry out and evaluation of the results
- to build individually a prevention, promotion/education to health project, evaluating the type of need, defining the training objectives and indicating the program and the intervention methodology;
- to define a workplace health protection program
- to conduct health promotion interventions
- to show organizational and inter-professional connection skills
- to acquire the skill to work in multydisciplinary and multiprofessional team
- to acquire knowledge on the management and control of quality and safety on food, dietetic and cosmetic products
- to know and to apply the environmental impact assessment and the ecological aspects of environmental recovery
- to acquire knowledge and skills related to samples methods and analysys of air, water, soil and food and biological matrices for prevention in living environments
- to acquire knowledge and skills related to samples methods and analysis of environmental and biological matrices for the workplace prevention
- to learn how to use tools and methods for quality evaluation and review
- to acquire the technological knowledge of the processes and plants of the food chain
- to know the principles of food production hygiene for public health protection and perform health checks on foodstuffs
- to acquire operational skills and abilities aimed at assessing living and working environments from an ergonomic point of view
- to acquire knowledge related to work processes organization methods for health risks prevention
- to acquire the fuindamentals related to the system of normative sources, to the constitutional and administrative organization of the state and public administrations, to the regulation of individual and collective labor relations
- to learn surveillance and control methods of plant and know to apply the current legislation on environmental hygiene and workplaces.
Expected learning outcomes
The student will be able to:
- Apply procedures of risk assessment and evalue prevention programs that are use in work and life places
- Use the skills related to surveillance and supervision of hygienic-sanitary conditions and infectious risk in work and life places
- partecipate in a healt promotion and education project which includes the analysis of the request, the objectives definition, the planning, carry out and evaluation of the results
- build individually a prevention, promotion/education to health project, evaluating the type of need, defining the training objectives and indicating the program and the intervention methodology;
- define a workplace health protection program
- conduct health promotion interventions
- show organizational and inter-professional connection skills
- work in multydisciplinary and multiprofessional team
- manage and control quality and safety on food, dietetic and cosmetic products
- evaluate the environmental impact and the ecological aspects of environmental recovery
- use skills related to samples methods and analysis of air, water, soil and food analysis and biological matrices for prevention in living environments
- use skills related to samples methods and analysis of environmental and biological matrices for the workplace prevention
- use tools and methods for quality evaluation and review
- use the technological knowledge of the processes and plants of the food chain
- apply the principles of food production hygiene for public health protection and perform health checks on foodstuffs
- apply operational skills and abilities aimed at assessing living and working environments from an ergonomic point of view
- apply knowledge related to work processes organization methods for health risks prevention
- use the fundamentals related to the system of normative sources, to the constitutional and administrative organization of the state and public administrations, to the regulation of individual and collective labor relations
- to do activities of surveillance and control related to plant and apply the current legislation on environmental hygiene and workplaces
Course syllabus and organization

Single session

Responsible
Teaching methods and methods:
The lessons will be held in synchronous form according to the schedule established in presence and/ or online using the Microsoft Teams platform made available to the University.

Program and reference material:
The program and reference material will not change.

Assessment methods and assessment criteria:
According to the directives in force at the time of the appeal, the examination will take place in presence and/or online. Oral online examinations will be carried out using the Microsoft Teams platform or other platform indicated by the University. Online written exams will be carried out using the Exam.net platform or other platform indicated by the University.
Course syllabus
- principles, rules, guidelines and technical procedures related to hygiene and safety in workplaces, implant and machinery safety, electrical system safety, pressure equipment safety and lifting equipment safety, hygiene and public health, hygiene of animal and not animal origin Food
- Evaluate the risk assessment documents
- The risk management and elimination/containment of risks
- choice of prevention and protection measures in relation to the context
- practice surveillance and control activities
- principles, rules, guidelines and technical procedures related to environmental protection, in particular for radiation protection and contaminated fields to act on environmental (physical and chemical) risk factors and reduce human exposure
- issuing authorizations in the field of hygiene and environmental safety in the workplace, food and drink hygiene and public and veterinary health hygiene;
- industrial and food productions cycles, identify critical control points and take measures to protect the hygiene of workplaces and the quality of beverages and food, including those of animal origin
- inspections, acts or samples need to be carried out and the results of these activities
- health promotion activities and in work activities carried out by multidisciplinary and multi-professional teams
Prerequisites for admission
There are no other special prerequisites
Teaching methods
There are mentoring activities for tutors / trainee assistants and some frontal teaching lessons in the classroom with the help of slides, videos, exercises, group works and individual researches.
Group educational visits are organized to provide moments of analysis with the teachers and individual or group work/research
Teaching Resources
National and international legislation, guidelines, sector technical standards, Institutional publications
Assessment methods and Criteria
The final training exam is a written test composed by question with open answer. During the year there are at least two middle tests.
Each correct answer counts a score; wrong answer or not done have no score.
At the end of the test, the correction will be made and immediately after is returned individually to each student the results of the test and the total score that is expressed in thirtieths.
MED/50 - APPLIED MEDICAL TECHNOLOGY AND METHODOLOGY - University credits: 29
Lessons: 290 hours