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).