Health and Safety in the Workplace (T.U. 81/08)
A.Y. 2023/2024
Learning objectives
The course aims to provide the basic knowledge relating to the Consolidated Law 81/08 and the evolution of related legislation. It also proposes to provide knowledge concerning health and safety in the workplace, to analyze the operational tools in support of the prevention service for workers' health and safety.
Expected learning outcomes
At the end of the course the student will have acquired the ability to organize a system for prevention by identifying the roles required by law, defining the concept of risk, damage, protection and prevention. He will be competent in the selection of Personal and Collective Protection Devices and safe machines for catering.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Part one:
The genesis of TU 81/08 starting from Law 626/1994 to today. The influence of European legislation on TU 81/08. Analysis of the consolidated act with particular regard to the operating articles and the sanctions envisaged.
The attitude of the Competent Authority with regard to the jurisprudence on health and safety in the workplace: cases. Ethical aspects and impacts on procurement.
Part two: (Part compliant with the program provided by the Permanent Conference between the State and the Regions for obtaining the basic training certificate)
Legislative Decree 81/08; Risk concepts; Damage, Prevention, Protection; Organization of corporate prevention; Rights, duties and sanctions for the various corporate subjects; Supervisory, control and assistance bodies
Verification of learning (necessary over these 4 hours to obtain the basic course certificate).
Part three:
The CE marking of equipment: technical directives and solutions. The risk analysis of some machines used in professional catering. Technological choices in favor of machine safety: the Machinery Directive. The concept of harmonized standard.
The legislation for plants (Legislative Decree 37/2008).
Fire law.
The italian law and the COVID19 pandemic
The concept of Personal Protective Equipment (PPE)
The organization of a first aid service in the company according to the T.U. 81/2008.
The regulatory world of safety: from OHSAS 18001 to ISO 45001
The structure of the safety management system in a food company according to the ISO 45001 standard. The concepts of Risk based Thinking and context analysis in an OHSMS.
The certification process
The genesis of TU 81/08 starting from Law 626/1994 to today. The influence of European legislation on TU 81/08. Analysis of the consolidated act with particular regard to the operating articles and the sanctions envisaged.
The attitude of the Competent Authority with regard to the jurisprudence on health and safety in the workplace: cases. Ethical aspects and impacts on procurement.
Part two: (Part compliant with the program provided by the Permanent Conference between the State and the Regions for obtaining the basic training certificate)
Legislative Decree 81/08; Risk concepts; Damage, Prevention, Protection; Organization of corporate prevention; Rights, duties and sanctions for the various corporate subjects; Supervisory, control and assistance bodies
Verification of learning (necessary over these 4 hours to obtain the basic course certificate).
Part three:
The CE marking of equipment: technical directives and solutions. The risk analysis of some machines used in professional catering. Technological choices in favor of machine safety: the Machinery Directive. The concept of harmonized standard.
The legislation for plants (Legislative Decree 37/2008).
Fire law.
The italian law and the COVID19 pandemic
The concept of Personal Protective Equipment (PPE)
The organization of a first aid service in the company according to the T.U. 81/2008.
The regulatory world of safety: from OHSAS 18001 to ISO 45001
The structure of the safety management system in a food company according to the ISO 45001 standard. The concepts of Risk based Thinking and context analysis in an OHSMS.
The certification process
Prerequisites for admission
Knowledge relating to typical production process of the foodservice sector: from the procurement phase to the necessary equipment to the final administration phase. It is important that the student is able to contextualize the examples that will be cited during the lectures in order to grasp the peculiarities of the sector and the correlations with aspects related to safety and health for operators.
Teaching methods
Lessons face to face.
During the course, an in-depth study of 4 hours is planned, carried out with an external professional, aimed at obtaining the basic certificate for safety, required by the State - Regions Agreement. This lesson explores the organization of the Health and Safety service according to current legislation (T.U. 81/2008). At the end, an assessment test is carried out which has the purpose of verifying the learning and issuing the certificate.
During the course, an in-depth study of 4 hours is planned, carried out with an external professional, aimed at obtaining the basic certificate for safety, required by the State - Regions Agreement. This lesson explores the organization of the Health and Safety service according to current legislation (T.U. 81/2008). At the end, an assessment test is carried out which has the purpose of verifying the learning and issuing the certificate.
Teaching Resources
Notes from the lectures.
Material (Slides and Recorder) provided on the ARIEL website of the course;
R. Guidetti, A. Vitale - Manuale della sicurezza sul luogo di lavoro in una azienda alimentare - Seconda Edizione, Franco Angeli (Milano), 2018.
Material (Slides and Recorder) provided on the ARIEL website of the course;
R. Guidetti, A. Vitale - Manuale della sicurezza sul luogo di lavoro in una azienda alimentare - Seconda Edizione, Franco Angeli (Milano), 2018.
Assessment methods and Criteria
The assessment of the real achievement of the learning outcomes expected by the student takes place by means of a oral examination (three open questions).
The following will be evaluated: the critical sense and the knowledge that the student has developed with regard to both the legislative and technical aspects underlying the organization and management of health and safety systems mainly in a restaurant service context.
To take the exam it is necessary to register within the deadline set on the UNIMIA platform (http://www.unimi.it/).
The evaluation is expressed by a vote out of thirty.
The mark is communicated to each individual student by e-mail automated by the university's verbalization system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
The following will be evaluated: the critical sense and the knowledge that the student has developed with regard to both the legislative and technical aspects underlying the organization and management of health and safety systems mainly in a restaurant service context.
To take the exam it is necessary to register within the deadline set on the UNIMIA platform (http://www.unimi.it/).
The evaluation is expressed by a vote out of thirty.
The mark is communicated to each individual student by e-mail automated by the university's verbalization system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION - University credits: 2
Lessons: 16 hours
Professor:
Giovenzana Valentina
Educational website(s)
Professor(s)