First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SAFETY AND HYGIENE OF FOOD PRODUCTS
Course unit
SAFETY PROCEDURES, QUALITY ASSURANCE, HEALTH AND SAFETY IN THE FOOD INDUSTRIES
MVN1028401, A.A. 2019/20

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

Information on the course unit
Degree course First cycle degree in
SAFETY AND HYGIENE OF FOOD PRODUCTS
MV1734, Degree course structure A.Y. 2011/12, A.Y. 2019/20
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Number of ECTS credits allocated 12.0
Type of assessment Mark
Course unit English denomination SAFETY PROCEDURES, QUALITY ASSURANCE, HEALTH AND SAFETY IN THE FOOD INDUSTRIES
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website https://elearning.unipd.it/scuolaamv/
Mandatory attendance No
Language of instruction Italian
Branch VICENZA
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge STEFANIA BALZAN VET/04
Other lecturers DONATA FAVRETTO MED/43

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines MED/42 General and Applied Hygiene 4.0
Core courses VET/04 Inspection of Food Products of Animal Origin 8.0

Course unit organization
Period First semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 10.0 80 170.0 No turn

Calendar
Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2011 course timetable

Syllabus
Prerequisites: Required foundation courses:
1. Food Technology
2. Xenobiotics, Risk Evaluation and Control Procedures
3. Principles of Food Microbial Ecology and Methods for Risk Analysis.
Target skills and knowledge: SAFETY PROCEDURES AND QUALITY ASSURANCE IN THE FOOD INDUSTRIES (8 ECTS)
Understanding of the importance of food hygiene and food law application in order to guarantee food safety.
Developing of critical thinking and scientific skills in order to prevent or to solve problems related to the final consumer health.

WORKPLACE SAFETY (4 ECTS)
To gain knowledge in the prevention of professional diseases and accidents at work, to define the processes used to develop healthy and safe workplaces, according to law n. 81/2008.
Food and disease
To gain knowledge in the relationship between food and chronic degenerative diseases.
Examination methods: Written final examination composed by two parts; the first pertains to Food Safety with open questions to be answered in 2 hs; the second pertains to Workplace Safety with multiple choice questions and Food and disease with open questions.
Oral exam is possible upon notice by e-mail (stefania.balzan@unipd.it and donata.favretto@unipd.it).
Final judgment will be given by a weighted average of the results of the two parts
Assessment criteria: The results achieved in the individual written test evaluate the knowledge of the topics covered by the programme, the ability to synthesize and link the various concepts.
The ability to analyse situations that simulate business problems and the proposed solving approaches will also be assessed.
For attending students, the assessment will take into account also any activities performed in the classroom or independently (problem solving) on previously agreed topics.
Course unit contents: SAFETY PROCEDURES AND QUALITY ASSURANCE IN THE FOOD INDUSTRIES (8 ECTS)
4 ECTS - Application of food hygiene requirements (mandatory and voluntary regulation): primary and post-primary production and obligations of the food business operator; manuals of good hygiene practice and company self-control; traceability and traceability of food; prerequisite procedures (personal hygiene and behaviour, sanitation and allergens, pests management, waste management and by-products); Hazard Analysis and Critical Control Point.
3 ECTS - Application of the regulatory requirements of specific supply chains with particular reference to products of animal origin: hygiene, labeling.
1 ECTS - Fraud in the food sector; introduction to risk communication; voluntary labeling.

HYGIENE, SAFETY AND HEALTH IN WORKPLACE (4 ECTS)
1. Italian Law on health and safety 81/2008. Risk assessment and risk management. Workplace insurances. Professional diseases. Accidents at work. Occupational medical assistance. Offences and
penalties related to the Workplace Safety and Health. Moving machines. Plants. Electrical hazard. Fire prevention. Physical risks. Video display risks. Chemical risks. Provision and use of suitable personal protective equipment. Warning systems.

2. Food digestion, absorption and metabolism cardiovascular risk factors, atherosclerosis, diabetes, adiponectin, obesity, hypertension, homocysteine, oxidative stress, alcohol and alcoholic drinks,adverse food reactions
Planned learning activities and teaching methods: Frontal teaching will be integrated with other strategies.
In particular, participation and discussion will be stimulated using techniques such as active quizzes, problem solving methodology and classroom discussion of case studies.
Video and industry specific websites and databases will be used.
The material will be available on the Moodle platform.
Workplace safety lessons some multiple choice tests will be offered without notice as feedback during the teaching activity.

When possible, experts in the sector will be hosted at lessons.
Additional notes about suggested reading: Textbooks, slides, videos, European regulations, scientific papers, epidemiological studies, official website and database of occupational injuries (e.g.INAIL, normattiva.it) and of occupational diseases will be suggested.

Materials: download from https://elearning.unipd.it/scuolaamv/

Office hours: send an email to teachers to schedule a meeting
Textbooks (and optional supplementary readings)
  • Piegai, Daniela, Comunicare il rischiostrategie e strumentiDaniela Piegai. Roma: EPC libri, --.
  • Tiecco, Gianfranco, Igiene e tecnologia alimentareGianfranco Tiecco. Bologna: Calderini Edagricole, 2001.
  • Jay, James M.; Loessner, Martin J.; Pulvirenti, Andrea; Tedesco, Angela, Microbiologia degli alimentiJames M. Jay, Martin J. Loessner, David A. Goldenedizione italiana a cura di Andrea Pulvirenti, in collaborazione con Angela Tedesco. Milano: Springer, 2009.
  • Collins, David S.; Huey, Robert J.; Gracey, Joseph Forde, Gracey's Meat Hygieneedited by David S. Collins, Robert J. Huey. Oxford: Wiley Blackwell, 2015.
  • Marriott, Norman G.; Gravani, Robert B.; Vecchio, Angela Maria, Sanificazione nell'industria alimentareNorman G. Marriott, Robert B. Gravaniedizione italiana a cura di Angela M. Vecchio. Milano: Springer Verlag italia, ©2008, --.
  • Alessio, L.; Apostolo, G., Medicina del lavoro e Igiene Industriale. --: Piccin, --.

Innovative teaching methods: Teaching and learning strategies
  • Case study
  • Problem solving
  • Auto correcting quizzes or tests for periodic feedback or exams
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)
  • Kaltura (desktop video shooting, file loading on MyMedia Unipd)
  • Camtasia (video editing)
  • Top Hat (active quiz, quiz)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Decent Work and Economic Growth