The teaching is organized as follows:

Learning outcomes

Module: ISPEZIONE DEGLI ALIMENTI DI ORIGINE ANIMALE
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Course objectives:
The main connotation of the professional luggage of the Health and Safety Officer should be the ability to identify, to assess and to manage risks in order to protect people’s safety.
This course intends to provide the knowledge and the experiences which are useful and essential for the development of actions and procedures designed to promote and ensure food safety. In particular the didactic activity focuses the attention on the study of the legislation in food safety, on chemical, physical and biological dangers observed in animal food, on diseases transmitted with food, on the food safety management and on official controls on the food chain.


Module: MODELLI E METODI DI PREVENZIONE E VIGILANZA NELLA FILIERA AGROALIMENTARE DI ORIGINE ANIMALE
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The course aims at providing notions and means about the compulsory information for the consumer about the aliments and the animal feed, as well as facing the problems connected with the hygienical production, monitorings, and the management of the non-conformities in the field of the animal feed’s production.

Program

Module: ISPEZIONE DEGLI ALIMENTI DI ORIGINE ANIMALE
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In summary:
Evolution of the legislation in food safety (hygiene package)
Food safety and food security
Official controls and Competent Authority’s organization
Physical, chemical and biological risks in food companies
HACCP’s principles
Food safety manual
Main diseases transmitted with food
Verification’s techniques on animal food’s healthiness



Module: MODELLI E METODI DI PREVENZIONE E VIGILANZA NELLA FILIERA AGROALIMENTARE DI ORIGINE ANIMALE
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-Labelling and obligations of the operators in the food sector to what concerns the compulsory information for the consumer, in light of the virtually completed implementation of the rule UE 1169/2011;
-Compulsory indications about the animal’s origin products (vertical law) and traceability of the bovine, sheep, goat, pork meat and poultry;
-Compulsory labelling in the sector of the aliments for animals (animal feed);
-The HACCP System and the definition of the hazards, the critical points, the critical limits in order to reduce/eliminate any risk in the animal feed, as well as the re-traceability system;
-Hygiene of the animal feed;
-Ministerial plans of samples and verifications of the production, distribution and consume of the animal feed for both the DPA animals (those bound to the production of aliments) and the non-DPA animals;
-Mentions of the several hazards and samples procedures in the animal feed’s sector.

Examination Methods

Module: ISPEZIONE DEGLI ALIMENTI DI ORIGINE ANIMALE
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writing text + speaking text


Module: MODELLI E METODI DI PREVENZIONE E VIGILANZA NELLA FILIERA AGROALIMENTARE DI ORIGINE ANIMALE
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Writing text + oral text