The course provides introductory knowledge about the Food Hygiene and the Food Safety. The student will learn basic definitions and knowledge about biological, physical and chemical hazards associated with the food production and distribution steps.
The student acquires knowledge on the food legislation considering the international context (Codex Alimentarius, WTO), the European Union food law, the national and regional laws. In particular, the student learns issues related to laws enforcement and procedures on the Food Safety management, considering the contest of the whole food chain. The student will be able to use definitions and application of law requirements and criteria; to search references and documents related to food legislation; to identify the food health and quality certifications. As a a part of the course, the student will learn basic knowledge about food Hygiene and Food Safety management systems, including the development of own checks HACCP based systems and of traceability in food producing establishment.