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Course unit
HEALTH AND HYGIENE OF FOOD OF ANIMAL ORIGIN
AGN1030394, A.A. 2019/20
Information concerning the students who enrolled in A.Y. 2019/20
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 |
1st Year |
Teaching method |
frontal |
Type of hours |
Credits |
Teaching hours |
Hours of Individual study |
Shifts |
Practice |
2.0 |
16 |
34.0 |
No turn |
Lecture |
6.0 |
48 |
102.0 |
No turn |
Examination board
Board |
From |
To |
Members of the board |
12
Commissione a.a. 2019/20 |
01/12/2019 |
30/11/2020 |
NOVELLI
ENRICO
(Presidente)
BALZAN
STEFANIA
(Membro Effettivo)
CARDAZZO
BARBARA
(Supplente)
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11 Commissione a.a. 2018/19: dal 24/02/2019 |
24/02/2019 |
30/11/2019 |
NOVELLI
ENRICO
(Presidente)
BALZAN
STEFANIA
(Membro Effettivo)
CARDAZZO
BARBARA
(Supplente)
|
Prerequisites:
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The knowledge of the fundamentals of biology and chemistry is required for the understanding of the teaching contents. |
Target skills and knowledge:
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The student acquires knowledge of technical-scientific and management concepts related to the issue of hygiene of food of animal origin with particular reference to primary production. During the teaching, particular emphasis will be given on the epidemiology of food diseases, on the management of hygiene in the processing of foods, to the development of H.A.C.C.P. plans, the reduction of risk in the production areas, food safety plans and audit. |
Examination methods:
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To be defined |
Assessment criteria:
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The evaluation of the student's knowledge gain is based on the understanding of the topics presented in the teaching and on the ability to critically analyze the problems of food safety management in the production of food of animal origin. |
Course unit contents:
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1CFU-Foodborne disease, biological, chemical and physical hazards, intrinsic, extrinsic and implicit factors.
1CFU-Scenarios introduced by the new European regulations (H.A.C.C.P., risk analysis, audit, consumer protection)
3CFU-European Food law
4CFU-Contamination of food: person and processing hygiene
5CFU-Sanification & pest control
6CFU-Food & feed traceability
7CFU-H.A.C.C.P. methodology and handbooks of good hygienic practices
8CFU-Application of hygiene procedures in the plants for food of animal origin production |
Planned learning activities and teaching methods:
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The teaching includes:
- 48 hours of class teaching;
- 16 hours of practice session (problem solving, workshop by food certification experts and quality assurance experts/food business operators, role playing, technical visits to food plants). |
Additional notes about suggested reading:
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Lessons notes
Technical books.
The teaching material (slides) is made available in the Moodle platform (https://elearning.unipd.it/scuolaamv/).
Office hours: ask by e-mail for an appointment. |
Textbooks (and optional supplementary readings) |
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