The course aims to provide the essential tools to know the basic elements concerning: the principles and methods of physical, chemical and biological risk assessment; the main techniques of transformation and conservation of food products of animal origin and of the health problems related to them; food additives; sanitation procedures in the food industry.
Knowledge on animal welfare Knowledge relating to the slaughtering cycle for cattle, pigs, poultry and fish Expertise in assessing critical control points in the slaughter chain for different species and in the production of eggs and fish products. Knowledge in the production of the main cured meats and fish products. Competence on food service and catering.
Legislation - The white paper on food safety - Hygiene package - National Residual Plan - Chemical contamination of food: Regulation (EC) 1881/2006 defining the maximum levels of certain contaminants in foodstuffs. The official control of food-ATSThe obligations of the OSAFood industries of animal origin. Bovine, swine, poultry, fish farming: critical control techniques and points. Quality and properties of meat: quality, stress, PSE and DFD meat. Water retention capacity of meat WHC. Color of meat and meat products. Processed meat products: Puddings. Seasoned raw sausages. Cooked sausages: wurstel and mortadella. Baked ham. Seasoned cured ham. Legislative references. Fish products. Food additives: reg. 1333/2008 and reg. 1129/2011 and subsequent amendments. Main additives used in meat products and other products of animal origin. Employment and limitations. Labeling Reg.1169. Eggs and ovo products-classifications. Drinking water. Food service and catering.