58194 - Inspection, Control and Certification of Food Products

Course Unit Page


This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Good health and well-being Responsible consumption and production

Academic Year 2019/2020

Learning outcomes

During the course the student acquires theoretical knowledge and the practical skills forthe official control of food. He will learn the inspection procedures, will learn the rules of law that will guide in the inspection, control and certification of food of animal origin. The student at the end of the course will be able to judge if the food business operators fulfil the food safety regulations and their products are suitable for human consumption

Course contents

The course consists of 2 modules:

Module 1 (meat and eggs) has as a lecturer Prof. Trevisani and includes 20 hours of lectures and 4 practical lessons

A. Lectures
1. Introduction to the course. Origins, evolution and field inspection of meat (2 hours)
2. Minimum standards for the protection of farm animals during transport, the stop before slaughter and stunning (1 hours)
3. Lesions and damages connected with the transport of animals (1 hour)
4. Stunning of animals: restraint systems, methods of stunning, signs of proper stunning and management of anomalies (1 hour)
5. ante-mortem inspection: Purpose and scope; methodology; Typical signs of diseases classified in the OIE list; zoonoses detected at ante-mortem (2 hours)
6. ante-mortem inspection: cleanliness of animals; health checks of animals; criteria to order a slaughter with special precautions, delay slaughter, separate slaughter or Killing (2 hours)
7. Chemical risk assessment to the slaughter: Monitoring levels of residues and contaminants; risk factors related to the sanitary management of farms; inspection findings (ante and post mortem) and pharmacosurveillance to target your searches for residues of antibiotics; of fraudulent use methods with anabolic and veterinary drugs and control procedures (2 hours)
8. post-mortem inspection: procedures for post-mortem inspection of domestic hoofed mammals; Documentation of the main parasitic diseases and microbial origin detectable at post-mortem and criteria to be adopted for decisions concerning the destiny of the meat; Transmissible Spongiform Encephalopathies and management of specified risk material (3 hours)
9. Supplementary Examinations meat inspection: trichinosis; multi-residual methods for detecting residues of drugs; bacteriological examination of the meat; boar taint in pork; Histological examination of the accessory sex glands (1 hour)
10. Official inspections at manufacturing plants of meat and criteria for the authorization of manufacturing sites: general organizational structure of official controls in slaughterhouses (the Competent Authority; controls planning, methods and techniques of control (audit, inspection, monitoring , checks, interviews, sampling) (2 hours)
11. health and quality controls of eggs and egg products: the regulatory provisions; quality defects and abnormalities inside the eggs (visible on candling) and external (shell); use of artificial coloring in the diet of hens; hygiene and health problems affecting the production and placing on the market of egg products

B. Practical lessons

 Documentation with movies and images of the inspection procedures and the main and most common of the ante-mortem findings (1 hour) and post mortem (2 hours) and discussion of cases


The module has 2 as a lecturer Dr. Giacometti and includes 20 hours of lectures and 4 practical lessons

The programme of the course includes specific vertical aspects applicable to fishery products:

  1. Introduction to the course. Actors and activities in the fishery chain (1 hour);

  2. Regulation and control of fishery products: primary production, marketing, sales, administration and transport; inspective methodologies and official controls (3 hours);

  3. Labeling of fishery products, aquaculture and molluscs: provision of food information to consumers (2 hours);

  4. Judge on suitability of fishery products for human consumption: fulfillments of Food Business Operators and competent authority (3 hours);

  5. Requirements and health standards for live bivalve molluscs (3 hours); Zoonoses associated with fishery products consumption (2 hours);

  6. Parasites and chemical contaminants on fishery products (3 hours).

  7. Systematics for identification of fish, molluscs and crustaceans species of commercial interest (4 hours);


Practical drill-lessons, in small groups (a, b, c, d), for the identification of fish, molluscs and crustaceans species of commercial interest, fresshness of fish and visual examination for detecting visible parasites.







The course material consists of the recommended textbooks, and materials made available to students in the appropriate web site https://iol.unibo.it

The recommended books are:

AAVV (edited by Giampaolo Colavita). Hygiene and technology of food of animal origin. Point Veterinaire Italie. 2012

M. Trevinsani, G. Fedrizzi, G. Diegoli. Chemical hazards in meat and associated monitoring activities. In: Chemical hazards in foods of animal origin
ECVPH Food safety assurance, Volume 7
F.J.M. Smulders, I.M.C.M. Rietjens and M. Rose, free access https://doi.org/10.3920/978-90-8686-877-3_13

Meat Inspection and Control In The Slaughterhouse. Thimjos Ninios, Janne Lunden, Hannu Korkeala, Maria Fredriksson-Ahomaa (Editors). August 2014, Wiley-Blackwell. ISBN: 978-1-118-52586-9

Simone Stella, Eugenio Scanziani, Gabriele GhisleniManuale di ispezione e controllo delle carni. asa Editrice Ambrosiana - Zanichelli, Seconda edizione, 2018

Controlli ufficiali dei prodotti ittici freschi e legislazione. Leone Francesco. 2009. Ed. Caramanica.

Grande Enciclopedia Illustrata dei Pesci. Paolo Manzoni e Valentina Tepedino. 2008. Ed. EuroFishMarket

Grande Enciclopedia Illustrata dei Crostacei, dei Molluschi e dei Ricci di Mare. 2010. Paolo Manzoni. Ed. EuroFishMarket

Pesci dei mari italiani. Paolo Manzoni. 2015. Ed. gcDeAgostini

I grandi crostacei. Sistematica, benessere, allevamento, sanità ed igiene. A. Mengoli, R. Ballestrazzi, G. Comi, E. D’Agaro, S.R. Gelder, V. Giaccone, L. Iacumin, L. Iseppi, M. Manzano, A. Perolo, F. Quaglio, F. Rosa, V. Sabbioni, T. Scovacricchi, G. Sigovini. Ed. EuroFishMarket

Teaching methods

The course consists of 2 modules:

Module 1 (meat and eggs) has as a lecturer Prof. Trevisani and includes 20 hours of lectures and 4 practical lessons

The module has 2 as a lecturer Dr. Giacometti and includes 20 hours of lectures and 4 practical lessons

For the practical activities the students will be gathered in small groups in didactic laboratories or in classroom for exemplifications of real cases.

In the module 1 the students interactive software and movies will be used to illustrate the inspection procedures. Pictures will be used to discuss the main and most common ante-mortem and post-mortem findings and the criteria to decide on the suitability for human consumption.

Drill-lessons on inspection activity of fishery products will be integrated in the module of the training in Inspection, Control and Certification of Food provided by teachers at the IV academic year.

Practical (hand-on) training in meat inspection will be done during the external training periodo in Food Inspection at the V academic year.

Assessment methods

Students can book for the oral exam only using the procedures provided by the online system Alma Exams. For any information on how to book, go to: (https://almaesami.unibo.it/almaesami/welcome.htm ).

During the exam periods (jannuary-february) and june-september) 3-4 exam sessions will be scheduled. Outside of the he examination windows, but excluding the month of August, other 4 exam session will be available for the students who ar at 5th year have not the duty of following lectures.

The list open after the previous examination list are closed, so each student cannot enroll in more than one list at any time.

The final grade of the integrated course "INSPECTION, CONTROL AND CERTIFICATION OF FOOD" consists of the synthesis of the final evaluations of the various component modules (4 CFU) and internal training (2 CFU). To pass the exam students must achieve at least a pass in each module and training.

The student who does not pass the oral exam is eligible to reseat for exam in subsequent sessions.

For the module 1 the examination is written at the end of the course (or oral during the exam periods) and aims to assess the achievement of the main learning objectives:

• Knowledge of control methods and inspection procedures

• Ability to target controls and implement measures to manage risk situations in case of violations.

The exam consists on a discussion on photographically documented clinical and anatomo pathological cases that were illustrated in the practical lessons and on the procedures and methodologies used for the official controls.

For the module 2  the final test is aimed to verify the achievement of the following goals:

  • Systematics for identification of the main species of commercial interest;
  • Deepened knowledge of the regulations in force and of the main risks and public health issues within the fishery chain;
  • Ability to use these tools to control and operate in the fishery environment.

Two options are available for test formalities: i) one written test performed at the end of the module and only for student with 80% of presence during lectures, and a final conversation about the subjects of the course; ii) an oral exam at the end of the course.

Written test consists contributed to the 50% of the final module with a minimum of 18 and a maximum of 30. Validity of written test is 1 year. The aim of the oral test is to verify the student's knowledges of and ability to apply logico-deductive and problem solving skills.

For students which did not performed written test, the examination consists in a detailed oral exam on several different subjects of the course, with an initial part for systematics.

Teaching tools

Interactive software, educational films. 

Teaching material comprises legislation in force, didactic material and scientific documents available on websites and useful for practical sessions and for a detailed study.

Office hours

See the website of Marcello Trevisani

See the website of Federica Giacometti