Part 1 Inspection of fresh meat and live bivalve mollusks
The student will acquire knowledge and skills on production of fresh meat. He/she must have experience and practices on: legislation on the production of fresh meat, minced meat and meat preparations, meat preservation technologies; hygienic measures in production technologies, cutting, preparation, packaging and storage of fresh meat, factors that affect meat safety; control of microbial and chemical contamination of fresh meat; criteria to evaluate the quality of meat; procedures for prevention; labeling of fesh meat. Systematic and identification of Mediterranean live bivalve molluscs; Live bivalve supply chain in Sardinia; classification and monitoring of production and relaying areas; Technology of purification; Structural and functional requisites of bivalve molluscs purification/dispatch centers; Main chemical and biological hazards in live bivalve molluscs; labelling and traceability of bivalve molluscs; main commercial and sanitary frauds

Part 2 Legislation on food of animal origin
The student acquires knowledge on the food legislation considering the international context (Codex Alimentarius, WHO), 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 and Official Control, 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.