First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP7080665, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course 5 years single cycle degree in
MV0991, Degree course structure A.Y. 2017/18, A.Y. 2019/20
bring this page
with you
Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD SANITARY INSPECTION METHODS
Website of the academic structure
Department of reference Department of Animal Medicine, Production and Health
E-Learning website
Mandatory attendance
Language of instruction Italian
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in VETERINARY MEDICINE (Ord. 2017)

Teacher in charge VALERIO GIACCONE VET/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses VET/04 Inspection of Food Products of Animal Origin 8.0

Course unit organization
Period Second semester
Year 4th Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 2.0 20 30.0 No turn
Lecture 6.0 60 90.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
2 Commissione a.a. 2019/20 01/12/2019 30/11/2020 GIACCONE VALERIO (Presidente)
CATELLANI PAOLO (Membro Effettivo)
1  Commissione a.a. 2018/19 01/12/2018 30/11/2019 GIACCONE VALERIO (Presidente)
CATELLANI PAOLO (Membro Effettivo)

Prerequisites: The student must have previously acquired notions of specifics of Hygiene and Food Technology, and basic notions of Veterinary Pathological Anatomy, Infectious Diseases of Animals and Parasitic Animal Diseases.
Target skills and knowledge: In this course the student acquires specific notions of European as well as italian laws regarding the sanitary controls that must be implemented during the production phase of food for human comsumption. In the detail, the topics of the lesson concern:
(1) the slaughter of productive animals, cutting of fresh meat and processing of meat products
(2) production and processing of milk and other dairy products
(3) production and processing of fresh fish and fishery products
(4) food safety control of eggs, honey and other foods of food of animal origin as well as of vegetables
(5) essentials of food labeling.
During the course the teacher pays a very high attention to the notions of "Own-checking methods in food factories" (HACCP System)and to the Audit methodologies in the food plants.
All the knowledge acquired during the course can be applied both by a State Official Veterinarian (as an employee of the National Public Health Services) and by a professional veterinarian acting as a food industry consultant. The teacher emphasizes in class the two different approaches that one must have in applying the same notions, based on the professional figure that the veterinarian assumes.
In the practical parts in classroom and off-campus exercises, each student acquires essentials of practical skills to conduct the ante and post-mortem inspections of slaughtered animals, the evaluation of freshness of fish products and the methods of conducting a food audit according to law.
Examination methods: The exam is divided into a theoretical part and a practical part and always takes place in the necropsy classroom, with evaluation of pathological parts of slaughtered animals, fishery products and food products, to arrive at a reasoned inspection judgment.
After the practical part the teacher evaluates the theoretical preparation of the student on some of the topics presented in the lesson, encouraging discussion and bringing the student to face and solve some specific problem solving.
Assessment criteria: During the exam the student must be able:
1)to formulate the answers in an organic, clear and concise manner, with the use of the correct scientific terminology and in good Italian language
2)to solve small problem cases proposed by the teacher at the time of the examination
3)to create logical connections between the various topics presented in the lectures as well in the practical parts, and with notions of other disciplinary sectors, if this is necessary or useful for the formulation of the overall reasoning.
The assessment of student preparation is based on:
1)knowledge of the concepts presented in class
2)ability to formulate logical and coordinated reasoning among the various topics covered in the course
3)ability to solve problem cases taken from the reality of daily work and proposed by the teacher at the time of the examination.
Course unit contents: In this course the lecture topics are structured as follows:
(1) basic notions on the Community and Italian Regulations governing State controls on the hygiene of food for human consumption (1 ECTS).
(2) health and hygiene requirements that EU laws require for food industries (1 ECTS)
(3) inspection methods to be implemented to formulate the judgment on health and suitability for human consumption of foodstuffs of animal origin (meat and derived products, milk and dairy products, fish and derived products, eggs and derivatives) (3 ECTS)
(4) recalls of infectious and parasitic diseases with the application of the laws in force concerning the control of food of animal origin (1 ECTS)
(5) approach to the audit methodology and to the HACCP system in the food industries (2 ECTS).
Planned learning activities and teaching methods: The lessons are divided into frontal and exercise parts in the anatomical classroom and guided study visits in slaughterhouses. The lessons always include an IT support, in the form of Power Point presentations and in the projection of short films on specific topics. The teacher encourages student-teacher interaction and the exchange of information between students in the form of collective problem solving
Additional notes about suggested reading: Students have available the pdf versions of the Power Point files presented by the teacher in class and on any other files provided by the teacher specifically, which serve as an extension and deepening of the knowledge by the students. The teacher sends students the pdf format of the lessons a few days before the classroom lesson and the complete material is then made available to students on the School's MOODLE platform ( at the end of the course.
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Problem based learning
  • Case study
  • Interactive lecturing
  • Working in group
  • Questioning
  • Problem solving
  • Use of online videos

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)