Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento)

Applied sciences for food hygiene - TECNICHE DELLA PREVENZIONE NELL'IGIENE DEGLI ALIMENTI

Course code
4S000473
Name of lecturer
Ugo Massimo Lorefice
Number of ECTS credits allocated
1
Academic sector
MED/50 - APPLIED MEDICAL TECHNOLOGY AND METHODOLOGY
Language of instruction
Italian
Location
TRENTO
Period
TPALL 1° ANNO 2° SEMESTRE AA 2015/16 dal Feb 1, 2016 al Apr 29, 2016.

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

Lesson timetable

TPALL 1° ANNO 2° SEMESTRE AA 2015/16

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Learning outcomes

Identification of Operator obligations in the Food Sector; analysis of hygiene-sanitary requirements; HACCP system; labelling of food products; legislation relating to the “Hygiene Package”.

Syllabus

The students acquire:
• the concepts of safety, responsibility, prevention and cooperation with the authorities as the inseparable elements on which the operator in the food sector must base his or her professionalism;
• general and specific hygiene-sanitary requirements;
• the HACCP system and the definition of dangers, the critical points and critical limits for the purpose of reducing/eliminating risks;
• labelling of food products;
• analysis of the set of standards forming the “Hygiene package” and those relevant to the more ample concept of “Food safety”.

Assessment methods and criteria

Written examination first two sessions per academic year and subsequently oral examination.

STUDENT MODULE EVALUATION - 2015/2016






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