To show the organization of the course that includes this module, follow this link:  Course organization

Learning outcomes

After completing the course, the student should know the basics of food hygiene, the classification of the main risks related to foods, the factors conditioning the microbial contaminants, the bacterial growth and critical factors (such as time, temperature, humidity), the fundamentals of risk management in food preparation and main characteristics , in terms hygienistic , infectious diseases transmitted by food.

Program

Basic concepts, scope of Hygiene; food and health: hazards and risks; related diseases; prevention strategies

Contents of the lessons

General definitions
 Food and food functions;
 Macro and micro nutrients;
 Scope of application of food hygiene;
 Hazards and risks correlated to food.

Classification of hazards to food:
 Contamination of food;
 Chemical contaminants, physical and biological agents;
 Examples of physical and chemical hazards: dioxins, mycotoxins and acrylamide.

The biological contaminants of food
 Parasites;
 Bacteria;
 Virus;
 Fungi.

Bacterial growth
 The mode of bacterial growth;
 Growth curve;
 Growth factors;
 Temperature, time, pH and Water activity (aw).

Principles of microbiological contamination
 Sources of contamination;
 The main modes of contamination: primary, secondary, tertiary, quaternary and cross contamination;
 Principles in preventing microbiological contamination.

The main foodborne diseases
 Foodborne infections
 Acute infections
 Toxicinfections
 poisoning

Examination Methods