FOOD SAFETY AND QUALITY I

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2020/2021

Type of Course:

Related/Supplementary

Optional/Mandatory:

Compulsory

Degree:

Master's Degree Programme in FOOD QUALITY AND SAFETY

Disciplinary Sector:

Inspection of Food Products of Animal Origin

Language:

Italian

Credits:

Programme Year:

Professor and Collaborators:

MELONI Domenico

Obligatory attendance:

Yes

Minimum hours of attendance:

Hours of classroom activity:

Prerequisites:

Prerequsites include knowledge on food composition, food microbiology and food technology

AF code:

A001929

Assessment Methods

Verification of learning:

oral examination

Teaching period

First semester

Objectives

The student attending the course of “Safety and Quality of foods 1” will acquire knowledge and skills on basic elements of International, European and National Legislation on hygiene, safety and official control of foods of animal origin. The student acquires the basic definitions and the elements necessary to define the scope, the general and specific application criteria of the several laws, the meaning of Risk analysis, HACCP system and Official Control

Contents

1. The international level of food law: International organizations and Standard Setting Bodies (WHO, OCSE, ISO, FAO / WHO Codex Alimentarius Commission-CAC, OIE), World Trade Organization (WTO) and role of SPS and TBT agreements
2. The European level of food law: EU regulations, European Commission (FVO, OLAF, JRC), European Agencies (EMA, ECHA, EFCA)
3. The national level of food law: competent authorities, Ministry of Health (UVAC, PIF, USMAF, NAS, Regions and Local Health Authorities), Ministry of Agricultural, Food and Forestry Policies (MIPAAF) and delegated bodies
4. European Union food law: principles of food law (risk analysis, precautionary principle, consumer protection, transparency), European Food Safety Authority (EFSA), Rapid Alert System for Food and Feed (RASFF)
5. Food Companies and Food Business Operators (FBO): Primary, post-primary and distribution operators, safety requirements and obligations (risk foods, harmful and unfit foods for human consumption), food traceability, withdrawal of foods from the market and food recall
6. HACCP in the food industries: structure, prerequisite programs, standard operating procedures, HACCP system
7. Official Controls of foods: scope, organization and execution

Recommended Bibliography

1. Ispezione e Controllo degli Alimenti (Beniamino Cenci Goga), Ed. Point Vétérinaire Italie, 2018
2. Guida alla Legislazione Alimentare (Daniele Pisanello), Ed. EPC, 2020.
Altro materiale didattico verrà messo a disposizione degli studenti online sul sito e-learning.

Methods of Provision

Conventional

Teaching Methods

Altogether, 40 hours of classroom-taught lessons are scheduled, In case of restrictions due to the Covid-19 emergency, the lectures of the 2020/2021 academic year, will be given online lessons by using the Microsoft Teams platform

Contacts/More Information

mail docente: dmeloni@uniss.it
tel. 079 229570

FOOD SAFETY AND QUALITY I

Course year: 1

Course year: 2

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FOOD SAFETY AND QUALITY I