05684 - Food Hygiene

Learning outcomes

At the end of the course the student is able to: Know how to describe and prevent the main food-borne diseases.  Know the physical, chemical and microbiological dangers and prevention methods in the food industry and the relevant legislation. Know the main work processes and of conservation to which foods of plant origin are subjected. Know the prevention techniques, with particular reference to self-control systems (HACCP) and specific community regulations, in the field of food hygiene.

Course contents

ACADEMIC YEAR PROGRAM 2023/2024

Introduction to community food legislation on hygiene and food safety.

EC Regulation 178/2002 and EC Regulations 852/2004 and 625/2017.

Registration and recognition of food businesses.

Emilia Romagna Region determination n. 14758/2013 and n. 8667 of 2018.

Local, regional and Italian legislation on food safety and the organization of the Food Hygiene and Nutrition Services of the local health authorities.

Concepts of danger, risk, risk analysis, risk categorization, precautionary principle in the context of food safety, food traceability.

Management of rapid alert system for food, feed and materials and objects intended to come into contact with food. iRASSF (Rapid Alert System for Safer Food) visualization.

Food quality and its evolution over time. Biological, chemical and physical hazards in food safety. Risk analysis and exposure assessment concepts, NAOEL, dose-response, ADI/DGA and their application for the definition of regulatory and technical critical limits EC Reg. n. 1881/2006 (and subsequent updates and additions) on maximum levels of chemical contaminants in foods.

Celiac disease and the prevention of gluten contamination. RER guidelines determine 16963 of 12/29/2011 and subsequent additions.

EC Reg. 1924/2006 relating to nutritional and health supplements provided on food products and Legislative Decree no. 27 of 02/07/2017; EC Reg. 1169/2011 relating to the provision of information to consumers on food products, with particular attention to allergens and nutritional labelling.

Foodborne diseases: factors that affect the contamination, multiplication and survival of bacteria of interest for food microbiology.

Epidemiology of foodborne diseases; classification, etiological agents and introduction to the analytical description of the main bacteria of interest for food microbiology (Salmonella spp, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Listeria monocytogenes, Escherichia coli, ...).

Prevention procedures applied to collective catering, artisanal and industrial food production.

EC Regulations 2073/2005 and 1441/2007 on microbiological criteria applicable to food products.

Safety and emerging microbiological problems in gastronomy products, pre-cooked foods and ready-to-eat foods.

Predictive microbiology applied to food safety.

Self-control in the food industries according to the HACCP method. Prerequisites and transversal procedures; application of the self-control system with simplified procedure.

Training of food personnel: RER Law 11/2003, DGR 342/2004, DGR 311/2019.

Teaching methods

frontal lessons with case studies

Teaching tools

https://www.epicentro.iss.it/tossinfezioni/pdf/MODULISTICA%202021.pdf

https://www.iss.it/documents/20126/0/Listeriosi+-+Prima+Nota+Circolare+Ministero+della+Salute.pdf/6e18fcf8-b7b4-19ff-d6c3-c849899400aa?t=1582305476785

Office hours

See the website of Claudia Mazzetti