66019 - Certification and Traceability of Food of Animal Origin

Learning outcomes

At the end of the course the student learns:

• basic principles on European food safety legislation;
• basic principles on internal traceability and food chain traceability;
• principles, terms of certifications management;
• EU law on food labelling.

  In particular the student is able to:

• understand food traceability systems;
• understand and work within certification systems on quality, safety and traceability management in food chain.

Course contents

Introduction to the food safety concept: food biological, chemical and physical hazards and their main sources.

Reg. CE 178/2002: in particular articles about general principles and requirements of food law (EFSA, RASFF, risk analysis, precautionary principle, food and feed safety requirements and traceability).

Basic principles on internal traceability and food chain traceability.

Standard organizations and different certifications.

UNI EN ISO 9001 – Quality management

UNI EN ISO 22000 – Food safety management

UNI EN ISO 22005 – Traceability in the feed and food chain

International standards as BRC and IFS.

EU law on food labelling.

Labelling and traceability of meat, seafood, egg and milk products.

Readings/Bibliography

The course material is available to students in the website http://campus.cib.unibo.it [http://campus.cib.unibo.it/] or via the teacher’s website https://www.unibo.it/sitoweb/teresa.gazzotti/didattica

Teaching methods

Oral lectures.

Active learning and group work under tutorial supervision

Guided tours in food companies or follow-up meeting with experts in the field

Assessment methods

The evaluation of the student consists in two voluntary on-going tests and a final oral test.

The objective of the on-going tests is to enable students to check their level of knowledge and to highlight the potential gaps to be filled. The on-going tests do not limit the admission to the oral examination, but they are considered for the grade evaluation.

The course “Certification and traceability of food of animal origin” is a part of the integrated course “Food Safety” together the course “Toxicology of Residues in Food-Producing Animals and their Products”; for this reason the final mark will be calculated on weighted average of each course’s mark.

Teaching tools

Projector and personal computer

Office hours

See the website of Teresa Gazzotti