05684 - Food Hygiene

Learning outcomes

Upon completion of the course, students will understand the role played by pathogenic, toxigenic, and spoilage bacteria in the production process of food of animal origin, and will acquire the criteria for identifying and managing hygienic risks. Specifically, students will be able to identify critical control points for preventing and managing microbial contamination in food. Furthermore, they will gain the skills to draft a Good Practice Manual in accordance with the HACCP system.

Course contents

1. Microorganisms and food characteristics: basic principles of food processing and preservation(T 4 hours).

2. Use of predictive models to estimate the growth, survival and inactivation of microorganisms in the food processes. Combase software (4 hours P).

3. Food contamination monitoring and food-borne disease surveillance (2 hours T).

4. Etiologiocal, epidemiological and clinical aspects and pathogenesis of salmonellosis, campylobacteriosis and infections by entheroemorragic Escherichia coli strains. Biosecurity and surveillance of salmonellosis at farm and slaughetrhouse (4 hours T).

5. Hygiene and technologies in the slaughterhouse (2 hours T)

6. Hygiene on the dairy farms and microbiological characteristics of raw milk (2 hours T)

7. Heat treatments and physical sterilization of milk (pasteurization, UHT, microfiltration) and aseptic packaging methods (2 hours T).

8. Food Botulism: pathogenesis, epidemiology and control methods. Hurdle theory, role of salt, additives and starter cultures in aged meat products (2 hour T)

9. Listeriosis: pathogenesis, epidemiology and control methods (2 hours T)

10. Cleaning, disinfection and pest control in the food industry (2 hour T)

11. Process controls: sampling and monitoring plans, HACCP and the audit procedures (4 hours T)

12. Food operations self-control and structural requirements in food industry (2 hours P)

Readings/Bibliography

Autori Vari (a cura di Colavita Giampaolo). Igiene e tecnologie degli alimenti di origine animale. Point Veterinaire Italie. Presentations (slides) available on the AlmaDL server (materiale didattico).

Teaching methods

The course consists of lectures (24 hours) and practical training (6 hours):

a. Lectures Lectures provide a comprehensive overview of primary food production chains (meat, milk and dairy products, eggs, and seafood) to enable students to identify key critical control points. The module highlights how the implementation of Good Hygiene Practices (GHPs) and process controls ensures food safety in compliance with current regulations. Due to schedule and logistical constraints regarding facility availability (the teaching slaughterhouse, farm, and dairy plant), multimedia materials and detailed images will be used to facilitate the study of these food production chains.

b. Practical Training By utilizing predictive microbiology models, students will analyze specific process criticalities and evaluate the effectiveness of various control measures against microbial hazards in food. Furthermore, through the analysis of official documentation from slaughterhouses, dairy farms, and meat or dairy processing plants, students will gain hands-on experience with auditing methodologies. The focus will be on evaluating management procedures as well as the structural and functional requirements of slaughter facilities.

Health and Safety Training: In consideration of the types of activities and teaching methods adopted, attendance at this training activity requires all students to have previously completed Modules 1 and 2 of the health and safety training in study environments via the e-learning platform [].

Assessment methods

The final examination aims to assess whether students have achieved the core learning outcomes:

1. Knowledge of Food Technology and Safety: Understanding food processing technologies (meat, milk and dairy products, eggs, and seafood), hazard analysis (raw materials and processes), critical control points (CCPs), and principles of food hygiene.

2. Microbiological Risk Assessment: Ability to collect and evaluate data on microbial contamination, including the pathogenic mechanisms, growth, and survival of key foodborne pathogens, as well as their resistance to preservation, storage, and preparation methods.

Course Integration and Scheduling

The course is part of the Integrated Course (C.I.) 05684 – Microbiology Applied to Animal Production and Food Hygiene. Therefore, the final assessment will take place only after all lectures within the integrated course have been completed. The final grade for "Food Safety and Hygiene" is a synthesis of the evaluations from its constituent modules.

Exam Structure and Grading

The student's evaluation is based on a written exam designed to assess their ability to make informed decisions regarding food safety management by applying HACCP principles. The exam consists of three components:

1. Multiple-Choice & Short-Answer Questions: Six multiple-choice and two short-answer questions (worth 0.5 points each, for a total of 4 points).

2. Short Essays: Two short essays (maximum 15 lines each) on assigned topics (worth up to 5 points).

3. Quantitative Risk Assessment: One numeric answer related to risk assessment (worth up to 2 points), which may involve the use of predictive microbiology tools (e.g., ComBase).

Grade Calculation: The maximum raw score achievable on the paper is 11 points. To determine the final grade out of 30, the raw score is divided by 10 and then multiplied by 30.

Assessment Criteria and Results

Papers will be graded based on accuracy, completeness, and the ability to formulate clear, scientifically sound, and concise arguments.

Final grades will be published on the AlmaEsami platform and will be visible under the "Student Career" (Carriera Studente) section.

Academic Integrity and Grade Acceptance 

The use of Artificial Intelligence (AI) tools and access to online content (including course materials) are strictly prohibited during the exam. Any answers generated through these methods will not be evaluated and will receive a score of zero. In case of doubts regarding the authenticity of the paper, the instructor reserves the right to verify the student's short essays through a brief oral examination. Students retain the right to decline the proposed passing grade.

Support for Students with Disabilities

Students with Disabilities or Specific Learning Disorders (SLDs/DSA, temporary or permanent): Students are strongly advised to contact the dedicated University support service well in advance. This office will propose any necessary adjustments or accommodations. These measures must be submitted to the instructor for approval at least 15 days prior to the exam, in order to evaluate their appropriateness in relation to the course learning objectives.

Teaching tools

Lecture slides, handouts, and practical training materials are available on Virtuale, the University of Bologna's virtual learning environment. Recommended textbooks can be consulted at the Department's library.

Office hours

See the website of Marcello Trevisani