82200 - TIROCINIO 3-

Learning outcomes

At the end of the course, the student is able to: Know and test the main processes and activities carried out by the prevention technicians in the Public Prevention Services on the topics of hygiene and public health, veterinary hygiene and food safety; know and know how to apply the main regulations relating to food safety and know how to evaluate the effectiveness of prevention programs and activities

Course contents

Specific objectivesI semester - First experience

General objectives

- Know and experience the organization and the main production processes of the U.O. Hygiene and Public Health of the AUSL

Specific objectives

- Acquire knowledge on the methods of surveillance and sanitary control of confined spaces (structures for collective use, private citizens, etc.)

- Observe the methods of carrying out inspections, acquiring documentation, interviewing corporate subjects and interacting with them;

- Acquire practical knowledge to carry out inspection and surveillance tasks as a judicial police officer in the field of public health;

- Know how to investigate, determine, contest and report irregularities detected during the inspection activity;

- Acquire knowledge on building hygiene activities in general, phytosanitary resale

- Acquire knowledge on surveillance and hygiene-health control activities on personal service activities (barbers, hairdressers, beauty centers, etc.).

- Acquire knowledge and practical skills on sampling techniques in the control of drinking water, bathing surface and swimming pools

I semester - second experience

General objectives

- Know and experience the organization and the main production processes of a food quality and safety office of a company in the agro-food sector.

Specific objectives

- Know the company structure, the production / technological cycle of the company, the organization of the Quality Assurance and Control Office and the activities carried out in the field of food safety;

- know the structure of the company HACCP system and the contents of the self-control manual;

- participate in the company process of updating / revision / drafting of the hazard analysis and control of critical control points through the HACCP system (7 principles);

- participate in the company monitoring and registration process of the HACCP system in the production / technological cycle;

- participate in the company update / revision / drafting process of the self-control manual (procedures, operating instructions, self-control cards, etc.);

- participate in the monitoring and registration of prerequisites under self-control;

- know and know how to use the criteria, tools and methods for carrying out the assessment and categorization of company risks in the field of food safety;

- know the technique of "internal inspection verification", in the context of self-control, on the production process / technological cycle;

- know the rapid alarm system for food / drinks, the upstream and downstream traceability techniques and the interventions applicable in the event of alarm notification or information;

- know the techniques and the sampling process on food / drinks under self-control;

- know and participate in the design and implementation of company staff training programs on food safety and self-control;

- know the possible corrective actions following the detection of one or more non-conformities in the self-checking regime, or following the return of goods for hygienic-sanitary problems, or following the prescription / s of a control body;

- know the corporate quality management system relating to voluntary food regulations;

- participate in the company updating / revision / drafting process of the quality manual relating to voluntary food regulations;

- know the control technique based on the execution of general or sectoral Internal Audits (Part I Audit);


II semester

General objective

Identify and describe the main official control processes carried out by the Competent Authority in the field of food safety (U.O. Food Hygiene and Nutrition (SIAN) and Veterinary Hygiene of the AUSL).

Specific objectives

- Know the conformity assessment criteria, be able to fill in the Official Control Form (SCU) and the main check-lists drawn up by the Emilia-Romagna Region for official control

- Recognize the main non-conformities detectable in the inspection and know how to fill in the Non-Conformity Form (NC)

- Know the main characteristics and requirements of the vehicles used for the transport of animals and the applicable control techniques

- Know the main characteristics and requirements of the catering activities (meal production centers, canteens, restaurants, delicatessens) and the applicable control techniques

- Know the main characteristics and requirements of the processing, processing, food packaging activities and the applicable control techniques

- Know the main characteristics and requirements of wholesale and retail food marketing activities (gros

Teaching methods

I semester

Individual attendance by students of traineeship periods at the U.O. Hygiene and public health of the AUSL Public Health Departments.

II semester

Individual attendance of students for traineeship periods at the U.O. Food Hygiene and Nutrition and Veterinary Hygiene of the Public Health Departments of the AUSL.

Assessment methods

The learning verification is based on an oral / practical test on the knowledge and skills acquired in the internship periods in relation to the activities carried out in the AUSL Services and in the companies in the agri-food sector during the various internship periods.

Office hours

See the website of Claudio Gaddoni