ISPEZIONE, CONTROLLO E CERTIFICAZIONE DEGLI ALIMENTI DI ORIGINE ANIMALE

Integrated educational activity

Course Sheet

Academic Year of enrolment:

2017/2018

Optional/Mandatory:

Compulsory

Degree:

5-year Single Cycle Master's Degree Programme in VETERINARY MEDICINE

Language:

Italian

Moduls:

INSPECTION AND CONTROL OF FRESH MEAT

2 credits
PRACTICAL WORKS IN SLAUGHTERHOUSES

2 credits
INSPECTION AND CONTROL OF LIVE BIVALVE MOLLUSCS AND FISHERY PRODUCTS

2 credits
Food Safety and Food Technologies of Meat Products, Eggs and Honey.

2 credits
ATTIVITA' DI ORIENTAMENTO

1 credits

Credits:

Programme Year:

Hours of classroom activity:

113

Prerequisites:

Prerequisites include knowledge of food composition, microbiology, toxicology and veterinary parasitology. Basic knowledge and skills are required on the techniques of breeding animals in production and animal welfare, anatomy-pathological and infectious diseases. Prerequisites: Infectious diseases 2 (3rd year - 2nd sem.); Parasitic diseases (3rd year - 2nd sem.); Pathological anatomy 2 (3rd year - 2nd sem.).

AF code:

A001823

Assessment Methods

Verification of learning:

During the verification of the results the student must demonstrate:
1. Knowledge and understanding: at the end of the course, the student must demonstrate knowledge of the main themes and topics developed in the theoretical and practical courses concerning the supply chains of fresh meat and meat products, fish products, eggs and egg products, honey and hive products (1.8). In particular, he / she must demonstrate that he / she has acquired the ability to monitor and evaluate the correct application of health and hygiene regulations aimed at maintaining consumer health and food safety (1.3; 1.34; 1.35) and to know the system of evaluation, management and communication of the risk within the various food chains (1.3). The ability to link the different aspects and topics covered in the integrated course and the acquisition of tools to develop the critical analysis of concrete cases will be enhanced (1.11).
2. Ability to apply knowledge and understanding: the student must demonstrate knowledge of food hygiene and safety, in particular of the existence of diseases of international importance (1.24; 2.7) which represent a national and international risk for biosecurity and trade (2.6); The student must demonstrate knowledge of the legislation relating to the handling of raw materials and diseases with the obligation to notify the related issues of veterinary public health, zoonosis and food hygiene and technology (2.10) and possess useful concepts in order to perform control activities and formulation of an inspection judgment (1.28; 1.36).

3. Critical and judgment skills: the student must demonstrate knowledge of the stages of production, transformation, conservation and marketing of fresh meat, meat products, fish products, eggs and egg products, honey and products from hive, independently recognize and describe the main specific hazards and their control and management methods (1.10). The design and implementation of the teaching activities of the course is aimed at stimulating the student to acquire skills of analysis, connection and critical evaluation, developing skills and methodological approaches useful for gaining application experiences in practical contexts or through simulations (1.6).

4. Ability to communicate what has been learned: the student must demonstrate the ability to express themselves with technically and scientifically appropriate terminology as regards the reference legislation in relation to official control activities in the various food chains (1.4). The practical activities are intended to stimulate the ability to express on what is being examined and the ability to discuss scientifically with peers (1.12; 1.14).
5. Ability to continue the study autonomously in the course of life: the student must demonstrate the ability to use the knowledge acquired to interpret cases or regulatory updates with the help of available sources of knowledge and a solid mental organization (1.13). The course will propose cases not completely resolved that will stimulate the student's curiosity to investigate further (1.11).

Teaching period

Second semester

Objectives

The student attending the integrated course of Inspection, control and certification of food of animal origin develops competences in food hygiene and safety, with particular attention to the inspection and control of the production, processing, conservation and marketing of fresh meat and meat products, fish products, eggs and egg products, honey and hive products. Design and implementation of the teaching activities of the course aimed at stimulating the student to acquire the competencies of analysis, linking and critical evaluation, developing practical skills and methodological approaches useful to acquire application experiences in practical contexts or through simulations. The student can communicate to food business operators and specialists the results of assessments on hygiene and safety of processes and products, on the measures adopted for risk management, including the results of official control procedures, in relation to supply chains, processes and foods of animal origin treated in the integrated course. The student acquires informative references and methodological tools to ensure the learning and autonomous updating of competences, including the knowledge of references and information sources (consultation databases).

Contents

The student attending the integrated course of Inspection, control and certification of food of animal origin acquires competences and critical assessment skills on: 1) structural and functional characteristics of slaughterhouses, cutting plants and cold stores, including the assessment of their compliance with regulatory requirements; 2) transport of animals to the slaughterhouse, including assessment of animal welfare and accompanying documentation; 3) ante-mortem and post-mortem inspection; 4) slaughtering process of equines, ruminants, pigs, rabbits and lagomorphs including the assessment of compliance with the regulatory requirements on animal welfare; 5) health marking and certification; 6) commercial classification of bovine, ovine and porcine carcasses; 7) official control and sampling at the slaughterhouse; 8) post-mortem muscle changes, defects, alterations affecting the quality of fresh meat; 9) technologies for the production, cutting, preparation, packaging, labeling and preservation of fresh meat, meat and minced meat preparations, mechanically separated meat; 10) control of microbial and chemical contamination of fresh meat; 11) definitions and characteristics of meat products; 12) definition, classification and characteristics of charcuterie products; 13) conventional and unconventional meat cooking systems; 14) main alterations of cured meats and defects; 15) dietary fats; 16) systematic and recognition of the main fish products; 17) regulatory requirements and sanitary management of the production, labeling and traceability of fresh fish products; 18) official control in the fish product chain; 19) main commercial frauds in the fish supply chain; 20) legislation and definitions; morphology and composition of the egg; 21) breeding of laying hens (types according to egg labeling); 22) classification of eggs based on freshness and weight; 23) traceability of eggs; 24) risk factors of eggs; 25) National control plan for salmonellosis in laying hens; 26) egg products, production technologies, hygiene and inspection of egg products; 27) basic notions of hive management; 28) honey production; 29) chemical and product characteristics of honey; 30) honey labeling; 31) alterations and defects of honey; 32) health and hygiene aspects of honey and honey extraction laboratories; 33) products from the hive, definitions, production techniques and health and hygiene aspects of pollen, propolis, royal jelly and beeswax

Recommended Bibliography

1. Cappelli P. e Vannucchi V. - Chimica degli alimenti, Conservazione e trasformazione, 3a edizione, Zanichelli, Bologna 2005.
2. Cenci Goga B. (2018) - Ispezione e Controllo degli Alimenti, Ed. Point Vétérinaire Italie, Milano
3. Colavita G. (2008) – Igiene e Tecnologie degli Alimenti di Origine Animale. Point Veterinaire Italie, Milano
4. Lawrie R. Andrew, Ledward David (2012) - Scienza della carne. Il sole 24 ore Edagricole, Bologna
5. Manzoni P., Tepedino V. (2008) Grande Enciclopedia illustrata dei Pesci, editore Eurofishmarket Castel Maggiore BO
6. Manzoni P. (2011) Grande Enciclopedia illustrata dei Molluschi, crostacei ed echinodermi, editore Eurofishmarket, Castel Maggiore BO
7. Marcato P.S. (1995) – Patologia animale e ispezione sanitaria delle carni fresche. Ed agricole, Bologna.
8. Scanziani E., Stella S., Ghisleni G. (2008) – Manuale di ispezione e controllo delle carni. Casa Ed. Ambrosiana, Cesano Boscone (Mi)
9. Tantillo G.M. (2001) – La produzione igienica della carne. Edagricole, Bologna.
10. Legislazione Unione Europea (https://eur-lex.europa.eu/homepage.html ).
11. Legislazione Nazionale (www.uniss.it:http://sba.uniss.it
12. Altro materiale didattico (dispense) messo a disposizione degli studenti sulla piattaforma evet-moodle http://evet.uniss.it/

Teaching Methods

The teaching activity is developed with theoretical online lectures in synchronous mode using the Microsoft Teams platform. The lectures are held with the help of presentations. The practical teaching activity is carried out in small groups and will mainly take place online in synchronous mode using the Microsoft Teams platform. According to the the evolution of the Covid-19 emergency, a part of the practical activity should be carried out in the animal food inspection laboratory and the necropsy room. An interactive approach by the students in the practical teaching is strongly required; for each activity, the student is provided with specific documentation and a guideline on which to record the data collected, the assessments and the decisions in relation to compliance with regulatory requirements. All theoretical and practical teaching activities are scheduled and planned before the start of the lessons. The calendar is available on the E-vet Uniss e-learning site. The final exam consists of an oral examination which includes a practical part for verifying the acquisition of skills in relation to the post mortem inspection of the different species of slaughter animals and the recognition and assessment of the freshness of the different fish species. During the COVID-19 emergency, the practical part will take place through the viewing of photographic material to be commented on made available by the teacher. The theoretical part includes 4-5 questions on food hygiene and safety, with particular attention to the inspection and control of the production, processing, conservation and marketing of fresh meat, meat products, fish products, eggs and egg products, honey and hive products.

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