The course of Food Safety and hygiene in food production illustrates the basis of a food safety management system and the basic of risk management in the production of food of animal origin. At the the end of the course the student will acquire the following competecnces: a) food safety: basic knowledge; b)fundaments of hygiene and technologies of food of animal origin during processing and commercialization; c) HACCP methodology; d) Good hygienic practices manual; e) traceability in the food chain; f) Risk analysis basic concept. The course aims to stimulate students in the acquisition of the following:
- learning the basic principles of food safety management;
- apply acquired competences on practical cases;
- acquire a working methodology to indipendently implement permanent procedures based on the HACCP principles in the food industry