79826 - Core Clinical Training in Food Inspection, Control and Certification 1

Learning outcomes

The student (1) applies the standardized protocols for food inspection and the analytical methods followed by veterinary services in official controls in slaughterhouses and food transformation plants; (2) acquires clinical, pathological anatomy, food hygiene and inspection competencies to provide an assessment of food compliance for human consumption; (3) learns how to communicate with operators in the slaughterhouse to manage animal welfare and avoid animal pain during slaughtering; (4) learns official control methods to guarantee food safety to be applied during primary production, transformation and commercialization of foods, including import and export practices; (5) knows how to perform and assess an audit to evaluate the hygienic procedures and hazard mitigation strategies to put in place by food business operator according to national and international regulations concerning sanitary measures in animal productions; (6) knows how to organize a sampling plan for official inspections by veterinary services and how to interpret the analytical results to verify compliance or not compliance of food lots to official regulations.

Course contents

Module 1

• The student learns the different components of quantitative microbiological risk assessment analyzing case studies published in scientific papers and knows how to connect and interpret such components.

Module 2 divided into two activities:

• The student is able to analyse health and hygiene problems and apply methods for their resolution.
• The student makes screening tests for the control of the presence of inhibiting substances in milk and is able to interpret the results.

Module 3 divided into two activities:

• The student recognizes the hazards and makes the HACCP in a dairy production company taking into account the national and international regulations addressing biological and chemical hazard in the food chain.
• The student learns sampling and microbiological analyses of dairy products and is able to interpret the results.

 

 

Readings/Bibliography

National and international regulations on food hygiene and safety of foods of animal origin.

Scientific papers. 

Scientific opinions EFSA. 

Teaching methods

Practical activities. 

Frontal lessons and activities in teams.

Assessment methods

The evaluation of the training execution will be done by:

- Evaluation of work trainers groups: several exercises and activities will be given to students under the guidance of the teacher in accordance with the principles of research based learning; these activities will be subject to an evaluation that will contribute to the score of the final examination of the Course of Inspection, Control and Certification of Food (Referee Prof. Seguino).

- Frequency evaluation: the frequency to at least 70% of the lessons is required (7 out of 10)

-Level of engagement in the proposed activities. 

Teaching tools

Materials needed for practical activities. 

Videos and webinar available on line

Office hours

See the website of Alessandra De Cesare

See the website of Teresa Gazzotti

See the website of Andrea Serraino

See the website of Andrea Serraino