Biosecurity of food of animal origin

A.Y. 2016/2017
Lesson for
3
Max ECTS
32
Overall hours
Language
Italian

Course structure and Syllabus

Active edition
Yes
Practicals: 16 hours
Lessons: 16 hours
ATTENDING STUDENTS
Syllabus
Considering the different curriculum studioorum of the students, are expected to brief reminders to microbiology and hygiene of food of animal origin (meat, eggs, milk and dairy products) and the main environmental and iatrogenic contaminants .
HACCP in food industries
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
- Principles of HACCP.
- Hazards in the food production of meat, eggs and egg products, milk and dairy products.
- Development of HACCP plans
- Legislation.
NON-ATTENDING STUDENTS
Syllabus
Considering the different curriculum studioorum of the students, are expected to brief reminders to microbiology and hygiene of food of animal origin (meat, eggs, milk and dairy products) and the main environmental and iatrogenic contaminants .
HACCP in food industries
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
- Principles of HACCP.
- Hazards in the food production of meat, eggs and egg products, milk and dairy products.
- Development of HACCP plans
- Legislation.
Lesson period
Second semester
Lesson period
Second semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi