Food Hygiene and Safety

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.

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.