Controllo di filiera

A.Y. 2014/2015
Lesson for
6
Max ECTS
64
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
Gli obiettivi del corso sono la conoscenza dei principi e i requisiti generali della legislazione alimentare, le procedure nel campo della sicurezza alimentare e i controlli sui prodotti di origine animale

Course structure and Syllabus

Active edition
Yes
Unità didattica: Filiera carne e prodotti ittici
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Unità didattica: Filiera latte
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Professor: Soncini Gabriella
ATTENDING STUDENTS
Unità didattica: Filiera carne e prodotti ittici
Syllabus
Meat chain course contents
Lectures: the control system, meat labelling (mammalians and birds), Hazard Analysis of Critical Control Points (HACCP), Audit principles.
Seafood chain course contents
Basic principles of predictive microbiology.
Lectures: the control system, seafood labelling (finfish, crustacean and shellfish), Hazard Analysis of Critical Control Points (HACCP), Audit principles.
Practical works: assessment of seafood and meat commercial labels. Draft of HACCP plan.
NON-ATTENDING STUDENTS
Unità didattica: Filiera carne e prodotti ittici
Syllabus
Meat chain course contents
Lectures: the control system, meat labelling (mammalians and birds), Hazard Analysis of Critical Conytrol Points (HACCP), Audit principles. Basic principles of predictive microbiology.
Seafood chain course contents
Lectures: the control system, seafood labelling (finfish, crustacean and shellfish), Hazard Analysis of Critical Conytrol Points (HACCP), Audit principles. Basic principles of predictive microbiology.
Lesson period
First semester
Lesson period
First semester