Part 1 The student attending the course of “Inspection and control of food of animal origin” will acquire knowledge and skills on two specific topics: 1) basic elements of legislation on hygiene, safety and official control of foods of animal origin; 2) regulatory requirements, hygienic management and official control concerning the production of fresh meat and bivalve molluscs. In the first part of the course, international, national and regional food laws are analysed. The main acts, the regulatory requirements and the aspects concerning their application considering the different phases of the food chain are studied. 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 the certifications on food quality and safety. In the second part of the course, the specific elements on the production of fresh meat and bivalve molluscs are studied. The student acquires basic knowledge on microbial and chemical contamination of fresh meat and bivalve molluscs, hygienic measures, labelling, traceability and the main commercial and sanitary frauds. The planning and implementation of the teaching activities of the course aimed at stimulating the student to acquire the skills of analysis, linking and critical evaluation, developing practical skills and methodological approaches useful to mature application experiences in practical contexts or through simulations. The student will be able to communicate to professionals 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.
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.