Conoscere l'operatività dei servizi di controllo ufficiale della food safety.

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- Evolution of food safety legislation from national legislation to the hygiene package
- The General Food Law: the EC Regulation n-178/2002 and the global intervention strategy "safety from field to table"
- The traceability of products in the food supply chains
- The RASFF rapid alert system and the management of food emergencies
- EC Regulation No. 852/04 and the responsibilities of food sector operators
- Prerequisites and HACCP system in the context of food businesses
- Commission Communication 278/2016: the Food Safety Management System and application of flexibility
- The Communication from the Commission 199/2020: guidelines for the application of FSMS for retail trade activities
- Introduction to foodborne diseases
- Principles of risk analysis in food production
- The EU Reg. No. 625/17: organization and management of official controls

Pisanello D., Guida alla legislazione alimentare. L'applicazione pratica, il controllo ufficiale, la responsabilità, le sanzioni, il crisis management, la fornitura di informazioni, Roma, EPC Editore, 2022.

FOOD LAW: Introductory notions on the sources of national and community law. Historical evolution of food law. Regulation no. 178/02 EC. Corporate self-control and the HACCP system. The reg. EU no. 625/17 and official food control activities. Law n. 283/62 and implementation regulation DPR n. 327/80. Food crimes envisaged by the Criminal Code and by Law no. 283/62. Notes on the decriminalization rules for food crimes
FOOD HYGIENE: General concepts on: foodborne pathogens and altering microorganisms. Factors that control microbial development in food: Temperature (refrigeration, freezing, deep freezing and defrosting procedures; pasteurization, sterilization, drying), Aw (freeze-drying), pH, redox potential, atmosphere of the storage environment, additives, other factors. Sanitation in food businesses. Pest control strategies. Application of hygienic prerequisites as part of the implementation of the food safety management system

Frontal lessons and case discussion

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Oral examination

HEALTH AND WELLNESS
CLEAN WATER AND HYGIENE