Food Hygiene and Safety
A.Y. 2024/2025
Learning objectives
Aims of the course are to acquire (i) of the main concepts of food safety and foodborne illnesses; (ii) the knowledge of the hazards (biological, chemical, and physical) and the risks associated to food; (iii) the knowledge and understanding of the methods used in epidemiological surveillance and in the study of foodborne outbreaks; (iv) the knowledge of foodborne diseases with significant impact in Italy and Europe; (v) the knowledge of food legislation aimed to ensure product safety and consumer health; (vi) the understanding of the principles of development and application of control systems (HACCP and official control) to guarantee food hygiene and safety along the production and distribution chains.
Expected learning outcomes
At the end of the course, students should know the food contamination routes, food contaminants and associated risks. The student should also have become able to understand the dynamics of foodborne outbreaks occurring in the population and to know the intervention and prevention strategies based on current legislation.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
- Foodborne diseases (FTA): etiology and epidemiology; causes of the increase in FTs worldwide; epidemiological surveillance systems (general and special); the study of foodborne epidemics; the impact of FTs in Italy and Europe; insights into FTs with significant impact in Italy and Europe (Norovirus infections, Hepatitis A, Hepatitis E, salmonellosis, listeriosis, campylobacteriosis, E. coli STEC and VTEC infections)
- Main contaminants (biological, chemical, physical); methods of food contamination; main foods associated with the risk of FTs.
- Environmental hygiene and hygiene of food sector personnel.
- Prevention and control of foodborne diseases: surveillance, training of food sector personnel, control systems.
- Food legislation: evolution in recent decades and current legislation in the field of food safety
- Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)
- Production process control methods: self-control and HACCP system (definitions and objectives, the seven principles of the HACCP system); official Public Health controls
- Food quality: quality systems (organization, procedures, processes, resources)
- School and developmental age hygiene. Some of the most frequent pathologies in school age (focus on overweight, eating disorders, dental caries and scoliosis). Health promotion and disease prevention in school
- School, hospital and care food safety: collective catering. Examples of school, hospital and nursing home menu. Examples of low-sodium, low-fat and gluten-free diets for special purposes. Sustainability in catering and the sustainable menu with the Mediterranean Diet
-Food allergies and intolerances (celiac disease, non-celiac gluten sensitivity, lactose intolerance, nickel intolerance, scombroid syndrome and anisakidosis)
- Main contaminants (biological, chemical, physical); methods of food contamination; main foods associated with the risk of FTs.
- Environmental hygiene and hygiene of food sector personnel.
- Prevention and control of foodborne diseases: surveillance, training of food sector personnel, control systems.
- Food legislation: evolution in recent decades and current legislation in the field of food safety
- Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)
- Production process control methods: self-control and HACCP system (definitions and objectives, the seven principles of the HACCP system); official Public Health controls
- Food quality: quality systems (organization, procedures, processes, resources)
- School and developmental age hygiene. Some of the most frequent pathologies in school age (focus on overweight, eating disorders, dental caries and scoliosis). Health promotion and disease prevention in school
- School, hospital and care food safety: collective catering. Examples of school, hospital and nursing home menu. Examples of low-sodium, low-fat and gluten-free diets for special purposes. Sustainability in catering and the sustainable menu with the Mediterranean Diet
-Food allergies and intolerances (celiac disease, non-celiac gluten sensitivity, lactose intolerance, nickel intolerance, scombroid syndrome and anisakidosis)
Prerequisites for admission
Knowledge provided by the biological disciplines covered in the three-year degree courses, in particular in the microbiological field.
Teaching methods
The program will be offered through lectures (6 CFUs), held on a weekly basis during the first semester of the Academic Year with the aid of teaching materials (slide shows and/or films).Students will be actively involved in the discussion of the topics covered to improve their critical and expression skills.
All teaching materials will be available on the Ariel platform on the dedicated website.
All teaching materials will be available on the Ariel platform on the dedicated website.
Teaching Resources
- Roggi C., Turconi T. Igiene degli alimenti e nutrizione umana. La sicurezza alimentare. Edizioni Mediche Scientifiche Internazionali, Roma.
- Galli Volonterio A. Microbiologia degli alimenti Casa Editrice Ambrosiana, Milano
Lecture presentations (.pdf) and other teaching materials (lecture notes on specific topics, scientific articles, links to websites, etc.) available on the web site Ariel.
- Galli Volonterio A. Microbiologia degli alimenti Casa Editrice Ambrosiana, Milano
Lecture presentations (.pdf) and other teaching materials (lecture notes on specific topics, scientific articles, links to websites, etc.) available on the web site Ariel.
Assessment methods and Criteria
The examination consists of:
1. a written test on the contents of the course. The test consists of multiple choice questions (one correct answers) with a time available of 45 minutes. The test, passed with at least 60% of correct answers, is the basis for the oral part and contributes to the final evaluation without being translated into a mark; the result of the test is provided on the same day, immediately after the correction, leaving the possibility for the student to take the oral exam on the same day or on subsequent dates provided by the exam calendar;
2. a critical discussion on the topics covered in the written test, aimed at an in-depth assessment of the knowledge acquired.
The examination mark is expressed in thirtieths.
There are no intermediate tests.
1. a written test on the contents of the course. The test consists of multiple choice questions (one correct answers) with a time available of 45 minutes. The test, passed with at least 60% of correct answers, is the basis for the oral part and contributes to the final evaluation without being translated into a mark; the result of the test is provided on the same day, immediately after the correction, leaving the possibility for the student to take the oral exam on the same day or on subsequent dates provided by the exam calendar;
2. a critical discussion on the topics covered in the written test, aimed at an in-depth assessment of the knowledge acquired.
The examination mark is expressed in thirtieths.
There are no intermediate tests.
MED/42 - HYGIENE AND PUBLIC HEALTH - University credits: 6
Lessons: 48 hours
Professors:
Gori Maria, Roncoroni Leda Rosalba
Professor(s)