35309 - Food Safety and Traceability

Learning outcomes

1) Course description and objectives

The setting in which veterinary physicians carry out their professional activities in the sector of foodstuffs of animal origin is well-known. The Italian food processing industry features two main types of production, each accounting for 50% of the market. Half of the businesses are devoted to DOP food production, by definition characterized by traditional craft production whose plants and processing techniques are associated with craft production not belonging to the designation of origin circuits. The other half comprises typically industrial food production characterized by high degrees of mechanization and automation. At European level, the Italian scenario is found in Mediterranean countries whereas Northern European food production is typically industrial. In terms of food safety, European legislation envisages two separate figures with different tasks: the Food Business Operator (FBO) who is responsible for implementing control systems guaranteeing food safety and the Competent Health Authority responsible for checking that the operators apply food safety legislation. In this sphere veterinary physicians are required to carry out two main activities. The first concerns the development and management of in-house self-checking and traceability systems as an FBO employee or consultant. The second is a different role with similar skills as a Health Service operator responsible for checking the correct application of food safety legislation to safeguard consumers.

The course aims to teach students the basic concepts of traceability, specifically the traceability of food products in relation to the different supply chains and different stages of the food production cycle, focusing on the aspects impacting on food safety and quality. At the end of the module students will have learnt the terminology and legislation covering food safety and traceability. Students will know the problems concerning food production, their importance in terms of management principles and how to monitor such problems. At the end of the course students will be able to identify the traceability regulations applicable to single food businesses and check their correct application. Students will also be able to analyse a production supply chain identifying its hazards and to design a traceability system for the management of food safety problems in particular in the dairy production chain.

2) Learning outcomes: knowledge and skills

Students must master a correct terminology to express concepts relating to traceability, food safety and food quality. Students must also grasp the principles of traceability as the basic tool underlying systems guaranteeing foodstuffs and acquire the skills to identify the differences between products at risk, unsafe and hazardous products and products unsuitable for consumption, correctly applying in each case the correct withdrawal and recall procedures. Students must know hygiene and technology of the dairy products starting from primary production to distribution. The SCC, total bacterial count, freezing point physical, biological and chemical hazard along the dairy chain will be treated; technologies of treatment and cheese making and their critical points for food safety and methods for their control will be explained.

3) Requirements

Students enrolling in this course are already aware of the main health and hygiene problems involved in agri-food supply chains in terms of chemical, physical and biological hazards making food unsafe for human consumption, and the methods applied in agri-food supply chains to monitor such risks. Students need a good working knowledge of written English to be able to read extracts of publications, scientific texts and manuals.

Course contents

Course teaching involves frontal lessons and practical sessions

a. Frontal lessons

Frontal lessons are designed to explain the basis concepts of traceability in agri-food supply chains and the compulsory general principles and regulations of food law provided by Reg. (CE) 178/2002 as regards traceabililty and the withdrawal and recall of unsafe food. In addition, lessons tackle the specific aspects of single agri-food supply chains in relation to the hazards and specific problems linked to each supply chain. Students will learn hygiene and technology of the dairy products starting from primary production to distribution. The SCC, total bacterial count, freezing point physical, biological and chemical hazard along the dairy chain will be discussed; technologies of treatment and cheese making and their critical points for food safety and methods for their control will be explained. The aim of frontal lessons is to provide the theoretical basis of traceability application in agri-food supply chains and in particular dairy proucts.

b. Practical sessions

Practical work is done mostly in the Faculty’s teaching barn and cheese factory. In detail, the work project involves:

1. Analysis of the main hazards present in the dairy supply chain based on the bibliographic material provided by the course coordinator;

2. Analyse production flows in the Faculty barn and cheese factory and analyse critical points applicable to a specific production;

3. Identify the compulsory tregulations applicable to milk production and processing;

4. Identify the specific traceability regulations of the supply chain under study in relation to the critical points identified.

Student must have their own whte coat.

Readings/Bibliography

Igiene e tecnologie degli alimenti di origine animale Nuova edizione 2012 di Giampaolo Colavita Le Point Veterinaire Italie

Teaching methods

Frontal lessons, team work, didactic visits

Assessment methods

The final examination is designed to assess the achievement of the main learning outcomes of the course: (1) to know the terminology used in food safety and to be able to use it correctly; (2) to know the compulsory general regulations for traceability and how to manage products at risk; (3) to know the specific regulations relating to critical points in the different agri-food supply chains; (4) to be able to analyse the critical points in food production processes and the methods to ensure an effective traceability system.

Two alternatives are available for the final course examination:

1) A series of written tests taken in itinere;

2) An in-depth oral examination at the end of the course.

a) Written tests

The aim of the written tests is to ascertain that the student has an adequate body of knowledge relating to the course contents. Three written tests are set at different times during the course with 10 multiple choice questions relating to different parts of the course. Each multiple choice question has three alternatives and only one correct answer. The score can be 0 (zero) or 1 (one). Failure to answer is deemed incorrect. Only questions which 33% of students have answered correctly are included in the final score. If more than 33% of students fail to answer a question correctly the question is cancelled and the relative score assigned to all students: the topic of the question is then repeated in subsequent lessons.

The time allotted for the written test is 20 minutes. During the test students are not allowed to use support material like textbooks, notes or computers.

The score for each written test ranges from 1 to 10. The pass mark for all three tests is 18 points out of a possible total of 30.

b) Oral test

Students who did not take written tests in itinere: the oral test (of about 30') is similar to the one above but includes an in-depth examination assessing the theoretical aspects of the course and focuses on at least two course topics.

The assessment will be recorded by Prof. Trevisani

Teaching tools

Teaching material comprises legislation in force, material made available to students through websites and a collection of technical and scientific documents made available by the course coordinator for practical sessions and research; didactic visits to the dairy production facilities of the Faculty.

Office hours

See the website of Andrea Serraino

See the website of Teresa Gazzotti