42395 - Internship 3

Learning outcomes

At the end of the course the student is able to: Know how to apply the main rules relating to food safety. Knowing how to evaluate the effectiveness of prevention programs and activities.

Course contents

I semester

AUSL - HYGIENE AND PUBLIC HEALTH

General objectives: To 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 supervision and hygienic-sanitary control of confined spaces (structures for collective use, private citizens, etc.)

- Observe the procedures for carrying out site inspections, acquiring documentation, interviewing company subjects and interacting with them;

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

- Know the methods for investigating, determining, contesting and notifying irregularities detected during the inspection activity;

- To acquire knowledge on building hygiene activities in general, phytosanitary sales;

- Acquire knowledge on the activities of supervision and hygienic-sanitary control on personal service activities (barbershops, hairdressers, beauty centres, etc.);

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

QUALITY AND FOOD SAFETY OFFICE

General objectives: To know and experience the organization and the main production processes of a food quality and safety office of a company in the agri-food sector

Specific objectives:

- Know the company structure, the company production/technological cycle, 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-monitoring manual;

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

- participate in the corporate process of monitoring and recording the HACCP system in the production/technological cycle;

- participate in the corporate process of updating/reviewing/drafting the self-monitoring manual (procedures, operating instructions, self-monitoring sheets, etc.);

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

- 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 audit", in the field of self-control, on the production process/technological cycle;

- know the rapid alert system for food/beverage, the upstream and downstream traceability techniques and the actions applicable in the event of an alarm or information notification;

- know the techniques and the sampling process on food/drinks in a self-monitoring regime;

- know and participate in the design and implementation of corporate personnel 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-control system, or following the return of goods due to hygienic-sanitary problems, or following a prescription(s) from a control body;

- know the company quality management system relating to voluntary regulations in the food sector;

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

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

II Semester

AUSL FOOD HYGIENE AND NUTRITION AND VETERINARY SERVICE
General objectives: Identify and describe the main official control processes carried out by the Competent Authority in the field of food safety (Food Hygiene and Nutrition (SIAN) and Veterinary Hygiene of the AUSL)

Specific objectives:
- Know the conformity assessment criteria, know how 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 during 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 catering activities (meal production centres, canteens, restaurants, delicatessens) and the applicable control techniques;

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

- Know the main characteristics and requirements of the wholesale and retail marketing of foods (wholesalers, markets, shops, etc.) and the applicable control techniques;

- Know the requirements and control techniques of the vehicles used for the transport of food and/or animals;

- Know the control techniques for the execution of the surveillance and control plan of Salmonella Enteritidis and Typhimurium in laying hens

- Know the control techniques for the execution of the National Animal Feed Health Surveillance and Supervision Plan (PNAA);

- Know the control and monitoring techniques of beekeeping;

- Know the control techniques in farms - Know the fundamental elements of a generic official food sampling report;

- Know the meaning of the main sampling definitions (global sample, rate, sample unit, etc.);

- Know the sampling techniques for highly perishable / perishable foods intended for microbiological analysis;

- Know the sampling techniques for foods intended for chemical analysis;

- Know the sampling techniques for the Official Control on the presence of Genetically Modified Organisms (GMOs) in food/feed;

- Know the sampling techniques for monitoring raw milk for direct sale - Know the sampling techniques for the execution of the National Residues Plan (PNR);

- Know the sampling techniques for mycotoxin research - Know the surface sampling techniques (environmental swabs);

 

 

Teaching methods

I semester

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

Individual attendance of monthly internship periods at a Quality Assurance Service of a company in the food sector.

II semester

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

Assessment methods

The learning assessment will focus on an oral/practical test on the knowledge and skills acquired during the internship periods in relation to the activities carried out in the AUSL Services and discussion of a project work on the internship experience carried out in companies in the food sector.

Office hours

See the website of Claudio Gaddoni