- Docente: Gabriele Peroni
- Credits: 3
- SSD: MED/42
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: First cycle degree programme (L) in Environment and Workplace Prevention Techniques (cod. 8487)
Learning outcomes
At the end of the course the student is able to: Know how to describe and know how to prevent the main diseases transmitted by food. conservation to which foods of plant origin are subjected, Knowing the techniques of prevention, with particular reference to self-control systems (HACCP) and specific community regulations, in the field of food hygiene.
Course contents
Introduction to Community legislation on food hygiene and safety.
EC Regulation 178/02 and C.E. 852/2004 and 625/2017.
Registration and recognition of food businesses.
Determines RER n.14758 of 2013 and n.8667 of 2018
Local, regional and Italian legislation on food safety and the organization of AUSL services in the field of food hygiene and official control.
Hygienic-building prerequisites, equipment and logistics for food businesses.
Concepts of danger, risk, risk analysis, risk categorization, precautionary principle
traceability, early warning.
The quality of food and its evolution over time. Biological, chemical and physical dangers in food safety. Risk analysis and concepts of exposure assessment, NAOEL, dose-response, ADI / DGA and their application for the definition of regulatory and technical critical limits Reg. C.E. n. 1881/2006 (and subsequent additions) on the maximum levels of chemical contaminants in food.
Celiac disease and the prevention of gluten contamination. RER guidelines determines 16963 of 29/12/2011 and subsequent additions.
Reg. C.E. 1169/2011 on the provision of information on food products to consumers, with particular attention to allergens and nutritional labeling.
Foodborne diseases: factors that condition the contamination, multiplication and survival of bacteria of interest for food microbiology.
Epidemiology of foodborne diseases; classification, etiological agents and introduction to the analytical description of the main bacteria of interest for food microbiology (Salmonella spp, Staphylococcus, C. botulinum, C. perfringens, Bacillus cereus, Lysteria, pathogenic E. Coli ..).
Prevention procedures applied to collective catering, to artisanal and industrial food production.
EC Regulations 2073/05 and 1441/07 on microbiological criteria applicable to food products.
Safety and emerging microbiological problems in delicatessen products, pre-cooked and ready-to-eat foods.
Notes on predictive microbiology in food safety.
Self-control in the food industries according to the HACCP method. Qualitative / transversal prerequisites and procedures (GMP, GHP, SOP, etc.); application methods of the self-control system, also with simplified procedures.
Training of food personnel: law RER11 / 2003, DGR 342/2004 2 DGR311 / 2019
Readings/Bibliography
Recommended texts:
Roggi C. and Turconi G., "Food Hygiene and Human Nutrition - Food safety" - International Scientific Medical Editions - Rome
Aggravi - Ferri - Cianti - Costanzo "Food inspection and control" Edition 2018
Galli and Bertoldi, "Food hygiene and HACCP"
Ed.EPC BOOKS 2006
M. Z. Nociti and P. Macao "The HACCP audit in the catering sector" and Edagricole
Texts for consultation:
Rizzatti Lionello and Egidio "Health and hygiene protection of food and beverages" - Editions "Il Sole 24 ore"
Rondanelli - Fabbi - Marone, "Treatise on Food Infections and Toxinfections"
Ed.SELECTA MEDICA 2005
Jay, Loessner and Golden “Food Microbiology” Ed. Springer
Texts of general interest
Carlo Signorelli, "Hygiene - Epidemiology - Public Health - Secrets - Questions and answers"
Ed. SEU, 2017
Magazines for consultation
(available at the Department of Public Health AUSL Imola)
Food and drink; E.P.C. periodicals
Feed; science and law editions
Food hygiene and disinfestation; publisher MO.Ed.CO
Websites for consultation
www.alimenti-salute.it (official website of the Emilia Romagna Region Health Service)
https://www.efsa.europa.eu/it
http://www.salute.gov.it/portale/temi/p2_4.jsp?area=sicurezzaAlimentare
http://www.iss.it/spva/index.php?lang=1
http://www.epicentro.iss.it/temi/alificazione/sicurezza.asp
Teaching methods
Frontal lessons
Assessment methods
Single written or oral final exam
Office hours
See the website of Gabriele Peroni