FOOD INSPECTION AND CONTROL

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

General Module

Course Sheet

Course code:

TP32C3A

Academic Year of enrolment:

2021

Year of supply:

2023/2024

Type of Course:

Characterising

Degree:

Course of 1st Cycle Degree in ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES

Disciplinary Sector:

Applied Medical Sciences

Is part of:

PREVENTION SCIENCES II

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

DI PIETRO NATALIA

Cycle:

Second semester

Obligatory attendance:

Yes

Hours of classroom activity:

Individual study hours:

Prerequisites:

The student must possess the knowledge and skills necessary to profitably follow the teaching. Therefore, the student must have taken the exams following their propaedeutic nature (as per the regulation).

Objectives

At the end of the course, the student must possess: (i) the theoretical
knowledge essential to perform the risk assessment at a food company;
(ii) knowledge relating to official control in the field of food safety,
prescription, reporting and sanctions.

Contents

Provide basic knowledge for the control and management of food
production, preparation, transformation, packaging and storage
processes in order to prevent and control the health risk associated with
the various production phases through the study of the main chemical
and microbiological hazards related to foods, the main techniques of
conservation and food processing, health and hygiene problems, with
references to Community and national regulations.
At the end of the course, the student must possess: (i) the theoretical
knowledge essential to perform the risk assessment at a food company;
(ii) knowledge relating to official control in the field of food safety,
prescription, reporting and sanctions.

Extended Syllabus

1. Water classification, labeling and legislation.
2. Phytosanitary: Role and importance of Phytosanitary Products; Biotic
adversity agents; Main regulatory references; composition, technical and
hygienic limits, mechanisms of action, various characteristics; Safety data
sheets; Strengtheners and resistance inductors; health risks for
consumers and agricultural workers; Label, classification and main
changes brought about by the new regulatory defense evolution: from
the calendar fight to sustainable agriculture (integrated pest
management, integrated production regulations, biological and
biodynamic defense, biological pest management, precision agriculture);
Sustainable use of Phytosanitary Products (EU Dir. 128/09).
3. Labeling of food products (Reg. 1169/2011)
4. Food Contact Materials (FCMs) regulations and sanctions
5. HACCP (Hazard analysis and critical control points)
6. Food safety management, regulations (EC regulation 852/2004, ISO
22000: 2005, Hygiene package, NORMA EC COMMISSION NOTICE C
278/2016)
7. Food Preservation and Alteration, Food Sampling and Inspection
8. Official control, official control bodies, regulations and sanctions.

Recommended Bibliography

The student will be provided with slides relating to the lessons,
accompanied by articles and regulations relating to the topics covered.
However, students could use the following texts for further study:
1. Manuale di Legislazione Alimentare di Andrea Vitale. Quinta Edizione,
FrancoAngeli editore.
2. L'acqua in tavola. Caratteristiche, produzioni, consumi, controlli e
legislazione vigente per le acque potabili, le minerali naturali, le acque di
sorgente... di G. Temporelli, N. Cassinelli. FrancoAngeli editore.
3. Legislazione Alimentare ed Autorità sanitaria competente di Saverio
Linguanti, Angelo Baggiani, Vincenzo Staiano. Pisa University Press
editore.

Teaching Methods

The course will consist of lectures.

Evaluation methods

Verification of learning:

Oral exam and learning tests with multiple choice.

Contacts/More Information

During the lesson, the Professor will provide the contact details to be
contacted.

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

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