05684 - Food Hygiene

Learning outcomes

By the end of the course, students will be able to: - describe and prevent the main foodborne diseases; - understand physical, chemical, and microbiological hazards and prevention methods in the food industry and the related regulations; - understand the main processing and preservation processes to which plant-based foods are subjected; - understand prevention techniques, with particular reference to self-monitoring systems (HACCP) and specific EU regulations in the field of food hygiene.

Course contents

Introduction to EU food legislation on food hygiene and safety.

Regulation (EC) 178/2002 and Regulations (EC)  852/2004 and Regolulation (EU) 625/2017.

Registration and approval of food businesses.

Emilia-Romagna Region Resolution No. 14758/2013 and No. 8667 of 2018.

Local, regional, and Italian legislation on food safety and the organization of Food Hygiene and Nutrition Services in Local Health Authorities.

Concepts of hazard, risk, risk analysis, risk categorization, precautionary principle in food safety, food traceability.

Management of the rapid alert system for food, feed, and materials and objects intended to come into contact with food. RASSF Window view.

Food quality and its evolution over time. Biological, chemical, and physical hazards in food safety. Risk analysis and exposure assessment concepts, NAOELs, dose-response, ADI/DGA, and their application for the definition of regulatory and technical critical limits. EC Regulation No. 1881/2006 (and subsequent updates and additions) on maximum levels of chemical contaminants in foods.

Celiac disease and the prevention of gluten contamination. Guidelines RER Decision 16963 of December 29, 2011, and subsequent additions.

EC Regulation No. 1924/2006 on nutritional and health supplements provided on food products and Legislative Decree No. 27 of February 7, 2017; EC Regulation No. 1169/2011 on the provision of information to consumers on food products, with particular attention to allergens and nutritional labeling.

Foodborne diseases: factors that influence the contamination, multiplication, and survival of bacteria of interest to food microbiology.

Epidemiology of foodborne diseases; classification, etiological agents, and an introduction to the analytical description of the main bacteria of interest to food microbiology (Salmonella spp., Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Listeria monocytogenes, Escherichia coli, etc.).

Prevention procedures applied to mass catering, artisanal, and industrial food production.

EC Regulations 2073/2005 and 1441/2007 on microbiological criteria for food products.

Safety and emerging microbiological problems in delicatessen products, pre-cooked foods, and ready-to-eat foods.

Predictive microbiology applied to food safety.

Self-monitoring in the food industry according to the HACCP method. Prerequisites and transversal procedures; application of the self-monitoring system with a simplified procedure.

Readings/Bibliography

- REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety;

- REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs;

- Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products, amending Regulations (EC) No 999/2001, (EC) No 396/2005, (EC) No 1829/2003, (EC) No 1907/2006, (EC) No 1907/2006, (EC) No 1083/2006, (EC) No 1089/2009 ... 1069/2009, (EC) No. 1107/2009, (EU) No. 1151/2012, (EU) No. 652/2014, (EU) 2016/429 and (EU) 2016/2031 of the European Parliament and of the Council, of Council Regulations (EC) No. 1/2005 and (EC) No. 1099/2009 and of Council Directives 98/58/EC, 1999/74/EC, 2007/43/EC, 2008/119/EC and 2008/120/EC, and repealing Regulations (EC) No. 854/2004 and (EC) No. 882/2004 of the European Parliament and of the Council, Council Directives 89/608/EEC, 89/662/EEC, 90/425/EEC, 91/496/EEC, 96/23/EC, 96/93/EC, and 97/78/EC, and Council Decision 92/438/EEC (Official Controls Regulation);

- Interministerial Decree of January 22, 2014 - pdf [https://www.mase.gov.it/portale/documents/d/guest/dim_22_01_2014-pdf]: "Adoption of the National Action Plan for the Sustainable Use of Plant Protection Products, pursuant to Article 6 of Legislative Decree No. 150 of August 14, 2012, "Implementation of Directive 2009/128/EC establishing a framework for Community action to achieve the sustainable use of pesticides";

- COMMISSION REGULATION (EU) 2023/915 of April 25, 2023, on maximum levels for certain contaminants in food and repealing Regulation (EC) No. 1881/2006.

Teaching methods

The course is developed through lectures and case study solutions.

Assessment methods

The learning assessment consists of a written exam containing 4 open-ended questions and 18 multiple-choice questions.

For grading purposes, answers to open-ended questions are worth a maximum of 3 points, while multiple-choice questions are worth 1 point.

Students with learning disabilities (LD) or temporary or permanent disabilities: please contact the relevant University office promptly (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). They will be responsible for suggesting any accommodations to the students concerned. These accommodations must be submitted to the instructor for approval 15 days in advance, who will evaluate their suitability, including in relation to the course's learning objectives.

Regarding the learning assessment, the use of Artificial Intelligence (AI) is prohibited. Any use constitutes a violation of academic integrity.

Teaching tools

The materials used in lectures are made available to students.

For students with disabilities, the use of IT support will be evaluated to make lessons and materials accessible.

Office hours

See the website of Claudia Mazzetti