Food Hygiene and Safety
A.Y. 2022/2023
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.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
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
Lesson period
First semester
Lessons will take place remotely, in synchronous mode, as scheduled for the current semester. The Microsoft Teams platform will be used for lessons and the videos will be available on the Ariel dedicated website, together with all presentations (.pdf).
Exams (written and oral parts) will take place remotely, using Exam.net and Microsoft Teams.
Exams (written and oral parts) will take place remotely, using Exam.net and Microsoft Teams.
Course syllabus
1.Food hygiene:
- Foodborne diseases: etiology and epidemiology; causes of the worldwide increase of foodborne diseases; epidemiological surveillance systems (general and special); the study of food- and water-borne outbreaks; the impact of foodborne diseases in Italy and Europe.
- Main contaminants (biological, chemical and physical); modes of contamination (endogenous and exogenous) of food; main food categories associated with the risk of foodborne diseases.
- Environmental hygiene and hygiene of food sector personnel.
- Prevention and control of foodborne diseases: surveillance, training of food sector personnel, control systems.
2.Food safety and quality
- Food legislation: evolution in recent decades and current legislation in food safety.
- Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).
- Production process control methods: self-control and HACCP system (definitions and objectives, the seven principles of the HACCP system); official public health controls.
- Food quality: quality system (organization, procedures, processes, resources).
- Foodborne diseases: etiology and epidemiology; causes of the worldwide increase of foodborne diseases; epidemiological surveillance systems (general and special); the study of food- and water-borne outbreaks; the impact of foodborne diseases in Italy and Europe.
- Main contaminants (biological, chemical and physical); modes of contamination (endogenous and exogenous) of food; main food categories associated with the risk of foodborne diseases.
- Environmental hygiene and hygiene of food sector personnel.
- Prevention and control of foodborne diseases: surveillance, training of food sector personnel, control systems.
2.Food safety and quality
- Food legislation: evolution in recent decades and current legislation in food safety.
- Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).
- Production process control methods: self-control and HACCP system (definitions and objectives, the seven principles of the HACCP system); official public health controls.
- Food quality: quality system (organization, procedures, processes, resources).
Prerequisites for admission
Knowledge provided by the biological disciplines covered in the three-year degree courses, in particular in the microbiological field.
Teaching methods
The program will be offered through lectures (6 CFUs), held on a weekly basis during the first semester of the Academic Year with the aid of teaching materials (slide shows and/or films)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.
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
Lecture presentations (.pdf) and other teaching materials (lecture notes on specific topics, scientific articles, links to websites, etc.) available on the dedicated Ariel site.
- Galli Volonterio A. Microbiologia degli alimenti Casa Editrice Ambrosiana, Milano
Lecture presentations (.pdf) and other teaching materials (lecture notes on specific topics, scientific articles, links to websites, etc.) available on the dedicated Ariel site.
Assessment methods and Criteria
The examination consists of:
1. a written test on the contents of the course. The test consists of multiple choice questions (one correct answers) with a time available of 45 minutes. The test, passed with at least 60% of correct answers, is the basis for the oral part and contributes to the final evaluation without being translated into a mark; the result of the test is provided on the same day, immediately after the correction, leaving the possibility for the student to take the oral exam on the same day or on subsequent dates provided by the exam calendar;
2. a critical discussion on the topics covered in the written test, aimed at an in-depth assessment of the knowledge acquired.
The examination mark is expressed in thirtieths.
There are no intermediate tests.
1. a written test on the contents of the course. The test consists of multiple choice questions (one correct answers) with a time available of 45 minutes. The test, passed with at least 60% of correct answers, is the basis for the oral part and contributes to the final evaluation without being translated into a mark; the result of the test is provided on the same day, immediately after the correction, leaving the possibility for the student to take the oral exam on the same day or on subsequent dates provided by the exam calendar;
2. a critical discussion on the topics covered in the written test, aimed at an in-depth assessment of the knowledge acquired.
The examination mark is expressed in thirtieths.
There are no intermediate tests.
MED/42 - HYGIENE AND PUBLIC HEALTH - University credits: 6
Lessons: 48 hours
Professors:
Gori Maria, Tanzi Elisabetta
Professor(s)
Reception:
By appointment (via e-mail)