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Science Of Prevention Applied To Foods - mod. SCIENCE OF APPLIED MEDICAL TECHNIQUES - PREVENTION TECHNIQUES ON FOODS
ANDREA ALOISI

Seat Medicina e Chirurgia
A.A. 2013-2014
Credits 4
Hours 40
Period 2^ semestre
Language ENG
U-gov code MT09-11-11 MT460

Prerequisites

Not required.

Development of the course

The course provides the student with scientific knowledge, technical, legal and methodological relating to hygiene and food safety necessary to carry out professionally official control and self-control on the plants of the food business operators.

Learning outcomes

At the end of the course the student will have acquired scientific, legal and technical skills and will have developed the ability to link and elaboration of the concepts that are the basis of methods of assessment and verification of conformity to standards and of the achievement to the objectives of food security provided under food legislation and technical standards by the food business operators, the student must will also have acquired familiarity with the procedures, protocols, techniques, methods and basic tools for the official control of food and for self-control.

Program

1. FOOD HYGIENE: GENERAL 'AND FOOD SECURITY, DEVELOPMENT REGULATIONS, FOOD, MARKET AND DIES AND IMPORT AND EXCHANGE, INTERNATIONAL ORGANIZATIONS AND COMMUNITY AND COMPETENT AUTHORITIES' CENTRAL AND LOCALS.
2. FOOD HYGIENE: OPERATOR OF FOOD BUSINESS, PRIMARY PRODUCTION AND POST-PRIMARY NOTIFICATION (NIA FOOD) AND RECOGNITION OF ESTABLISHMENTS OF PRODUCTION, PROCESSING AND TRANSFORMATION OF ANIMAL PRODUCTS (OA) AND OTHER PRODUCTS AND FOOD ADDITIVES. CLASSIFICATION OF ESTABLISHMENTS ON THE BASIS TO RISK. FINANCING OF OFFICIAL CONTROLS.
3. FOOD HYGIENE: STRUCTURAL AND FUNCTIONAL GENERAL REQUIREMENTS;FOOD HYGIENE: GOOD MANUFACTURING PRACTICE (G.M.P.) AND H.A.C.C.P.
4. WITHDRAWAL FROM THE MARKET AND RECALLING FROM CONSUMPTION; RAPID ALERT SYSTEM OF FOOD AND FEED (R.A.S.F.F).
5.  OFFICIAL CONTROLS: TYPES OF OFFICIAL CONTROLS; PROVISIONS AND MEASURES ISSUED FROM COMPETENT AUTHORITIES. INSPECTIONS, USE OF CHEK-LIST  OF CONTROL AND REPORTS OF OFFICER CONTROL. SAMPLING OF FOOD: GENERAL PROCEDURES AND SPECIAL PROCEDURES FOR RESEARCHS OF MICROBIOLOGICAL AGENTS AND CHEMICAL RESIDUALS; TECHNICAL METHODS OF ANALYSIS AND INTERPRETATION OF TEST REPORTS. TECHNICAL SURVEYS: TEMPERATURE, AW, PH. MULTI-ANNUAL  NATIONAL CONTROLS PLAN (M.A.N.C.P.).
6.  ASSESSMENT OF VIOLATIONS; MEASURES AND PENAL PENALTIES (NEWS OF CRIME, CRIMINAL KIDNAPPING, ETC.) AND ADMINISTRATIVE PENALTIES. OFFICIAL BLOCK, HEALTH BOND, REPROCESSING FOR FOOD PRODUCTION, INDUSTRIAL USE DIFFERENT FROM HUMAN AND ANIMAL CONSUPTION, DESTRUCTION AS WASTES OR ANIMAL BY-PRODUCT.
7. CHEMICAL RISK (INTENTIONAL): RESIDUES OF PESTICIDES, VETERINARY DRUGS AND RESIDUES FROM ILLEGAL TREATMENTS IN THE LIVESTOCK, ILLEGAL USE OF FOOD ADDITIVES AND OF MATERIALS IN CONTACT WITH FOOD WITH RISK OF RELEASE OF COMPONENTS: TIN, LEAD, ALUMINUM, PHTALATES AND OTHER ADDITIVES IN THE PLASTIC MATERIALS, ETC. TECHNOLOGICAL PROCESSES SUBJECT TO CHEMICAL RISK: DEVELOPMENT OF POLYCYCLIC AROMATIC HYDROCARBONS DURING COOKING AND SMOKING PROCESS / DEVELOPMENT OF ACRYLAMIDE AND FRYING / nitrates and nitrites IN MEAT PRODUCTS AND DEVELOPMENT OF NITROSAMINES, ALLERGENS, ETC. PRODUCTION, DISTRIBUTION AND USE OF PESTICIDES AND VETERINARY DRUGS.
8. CHEMICAL HAZARD - PHYSICAL (ENVIRONMENTAL): RESIDUES OF TOXINS FROM ENVIRONMENTAL ORIGIN: ALGAL BIOTOXINS AND MYCOTOXINS AND ENVIRONMENTAL CONTAMINANTS OF MAN-MADE: HEAVY METALS, DIOXINS, POLYCHLORINATED BIPHENYLS, ETC., GENETICALLY MODIFIED ORGANISMS AND RADIOACTIVITY.
9.  MICROBIOLOGICAL RISK: SPOILAGE MICROORGANISMS, PATHOGENETIC MICROORGANISMS AN PARASITES; FOOD-BORNE DISEASES AND WATER-BORNE DISEASES.
10.  FOOD ADDITIVES, FOOD FAVORINGS AND FOOD ENZYMES; MATERIALS IN CONTACT WITH FOOD .FOODS OF PLANT ORIGIN: CEREALS - FLOUR - BREAD AND PASTA PRODUCTS, FRUITS AND VEGETABLES TRADITIONAL AND FROM IV^ RANGE, epigeal mushrooms wild and cultivated; CANNED VEGETABLES AND OTHER FOODS OF PLANT ORIGIN AND FROZEN FOOD, OILS AND WINE: GENERALITY, TECHNOLOGICAL ASPECTS CONCERNING SPECIFIC RISKS FOR FOOD SAFETY, LAWS AND SPECIFIC CONTROLS;
11. DRINKABLE AND MINERAL WATERS;
12. LABELING OF FOOD AND OF GENETICALLY MODIFIED FOOD;INDICATIONS OF ORIGIN AND FOR TRACEABILITY;ALLERGEN LABELING.
13.  FOOD PRODUCTS INTENDED TO A PARTICULAR FOOD FOR EARLY CHILDHOOD DIETING; NUTRITION LABELLING AND NUTRITIONAL CLAIMS AND HEALTHY CLAIMS.

Development of the examination

Written (30 multiple-choice test, analysis and resolution of 3 cases, 3 mini-themes)
Oral (with admission assessment written examination> / = 16/30).

Recommended reading

Title :                     Alimenti e salute

Author :               G. Bressa

Publisher:           Masson

 

Title:                     Igiene degli alimenti e HACCP

Author: A.          Galli, A. Bertoldi 

Publisher:           EPC Libri -

 

Title:                      Guida alla legislazione alimentare

Author:                D. Pisanello, C. Biglia, C.M. Pellicano

Publisher:           EPC Libri

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