66019 - Certification and Traceability of Food of Animal Origin

Learning outcomes

Food safety has assumed a predominant rôle in the production of fish products. Aim of the course is the identification of the problems regarding food safety that occur in different moments, starting from fishing or harvesting geographical areas to slaughterhouses, fish markets, processing plants till marketing and sale of single fish product. The principles of legislation are Reg. (CE) 178/2002, Reg. (CE) 852/2004, Reg. (CE) 853/2004, Reg. (CE) 854/2004, Reg. (CE) 2073/2005, Reg. (CE) 274/2005, Reg. (CE) 2075/2005, the UNI 10939 and the UNI 11020.

The aim of the course is to acquire knowledge and principles about food safety, tracking and tracing on animal food chain, food labelling and the principle aspect of quality management system (ISO 9001:2000)

Tools to find one's way in labeling, identification and traceability of fish products are given, not only to mark and trace a generic group of products put on the market but to mark and trace the single european anchovy, Engraulis encrasicholus.

Course contents

Programme of the course


Seen the complicated and not easy objective of the course, the programme provides the mastery of the tool labeling that is the basis of identification. It is therefore indispensable to know the regulations contained in the Commission Regulation (EC) n. 104/2000 dated 17/12/1999 and in the Commission Regulation (EC) n. 2065/2001 dated 22/10/2001 that illustrates the modalities of pursuance of the paragraph 4 of the above-mentioned Commission Regulation (EC) n. 104/2000, for the identification, in all the Community contries, of fresh, cooled, frozen, dried fish products, then destined to the final consumer.

Regulation EC 178/2002: in particular articles about general principles and requirements of food law (risk analysis, precautionary principle, food and feed safety requirements and traceability). Basic principles of internal traceability and traceability in food chain

UNI EN ISO 9001 – Quality management systems

UNI EN ISO 22000 - Food safety management systems

UNI EN ISO 22005 - Traceability in the feed and food chain

Regulations for food and nutritional labelling

The MIPAF decree dated 27/03/2002 and entitled “Labeling of fish products and control system”. The ministerial decree presents 424 species of fishes, shellfishes, crustaceans and echinoderms of commercial interest. The ministerial decree indicates order, family stirps, scientific and commercial denomination, that all are the necessary elements for the identification of fishes in lots regular for species and in medleys of species, and also for the traceability of the products destined or not to the final consumer. The analysis of critical points in the identification both for breeded fish and fished one is indispensable.

For breeded fish, feeding, breeding, working included slaughtering, distribution and sale by retail to the final consumer, will be taken into account. For caught fish, fishing-boat or working ship, sorting at fish-market, working, distribution and sale by retail to the final consumer, will be analyzed.

Brief outlines of the principles of commercial coding of ichthyc products are moreover useful.

Cognitive elements on fauna of the following fishing zones are necessary: the north-western and north-eastern Atlantic, the Baltic, the middle-western, middle-eastern and south-western Atlantic, the Mediterranean, the Black Sea, the Indian Ocean, the Pacific Ocean and the Antarctic. Because of the vastness of the fishing zones, the 424 species indicated on the MIPAF decree dated 27/03/2002 may be completed at least by the species that belong to the family stirps of BALISTIDES, DIODONTIDES, TETRAODONTIDES AND MOLIDES.

The looking up in the web site www.fishbase.org and other silimilar that will be presented during theoretical and practical lessons, is necessary.

A great many of the course will regard labeling with EAN code and electronic labeling with microchip for satellite identification and traceability, that would be shown to the consumer by Internet.

The advantages tha can be obtained from a right identification and traceability of fish products both for the prevention of food adulterations on the market and for the solution of hygienic sanitary problems, are analyzed.

Readings/Bibliography

RECOMMENDED BOOKS

1) "Igiene e tecnologie degli alimenti di origine animale" Ed. 2008 Le Point Vétérinaire Italie Srl via Medardo Rosso, 11 - 20159 Milano www.pointvet.it

2) Alimenta Lex: raccolta della normativa alimentare italiana e comunitaria a cura di A. Neri - Istituto Bromatologico Italiano. Edizioni Scienza e Diritto Sas, via Ramazzini, 4- Milano – Tel e Fax 02.29.40.80.03 – www.scienzaediritto.com

3) Dizionario della memoria e del ricordo – N. Pethes, J Ruchatz, Paravia Bruno Mondatori, 2002.

4) Fauna del Mediterraneo. Guida completa, 3500 specie trattate, oltre 5000 illustrazioni - G. Nikiforos, Giunti Gruppo Editoriale, Firenze, 2002.

5) I molluschi e l'uomo - G. Grecchi, E. Balestrazzi, Alberto Perdisa Editore – Airplane S.r.l., Bologna 2002.

6) Lezioni di igiene e controllo dei prodotti della pesca – T. Civera, P. Manzoni, Ed. CLU, Torino 1993.

7) SQUALI. Storia e biologia dei signori dei mari – A. Mojetta, Edizioni White Star, Vercelli.

Other books, atlas-books, web sites and didactic material on magnetic and paper medium will be supplied directly by the teacher during the course.

Lecture notes

 

Teaching methods

A great many of the course will regard labeling with EAN code and electronic labeling with microchip for satellite identification and traceability, that would be shown to the consumer by Internet.

Theoretical lessons and exemplifications of real cases will be supported by guided visits or documentations on food production and transformation plants.

 

Oral lectures. Guided tours in food companies

 

Assessment methods

FINAL EXAMINATION

The final examination of the integrated course “Quality, idustries and control of fish products” is an oral examination, preceded by essentially practical tests done along the course.

Teaching tools

A great many of the course will regard labeling with EAN code and electronic labeling with microchip for satellite identification and traceability, that would be shown to the consumer by Internet.

Tools to support the didactics are: EAN codification and the verification of labelling in fish markets and in fish products conservation and distribution plants.

Projector and personal computer

 

Links to further information

http://scienzaediritto.com

Office hours

See the website of Roberto Rosmini

See the website of Elisa Zironi