Food Safety in Processing of Farm Food Products

The purpose of the course is to provide students with the knowledge concerning the Food Safety criteria applicable to the processing of different types of foods of animal origin. In particular, The course focuses on the following objectives:
- Provide knowledge regarding the processing techniques of products of animal origin and derivatives and control elements in the Supply Chain
- Provide basic knowledge concerning the main chemical risks (naturally contained, fraudulently administered substances of food interest (bacteria and their toxins, viruses), as well as Provide knowledge on the chemical and physical conditions that underlie the deterioration
- Provide useful elements for the application of knowledge in the chemical-multi-residual field in the management of production processes;
- Provide the regulatory references that must be observed during the food transformation process in relation to the type of sale / consumer
- Provide elements of risk analysis also in relation to pathologies transmissible from animals to humans
-Provide elements of good chemical laboratory practices
-Provide elements of knowledge on the management of self-control and applicable certification schemes

Experts in the procedures for the hygienic management of the production of food of animal origin as well as in the training and updating of operators, with specific reference to good hygiene work practices and the application of legislation on food production
The knowledge acquired will lead to skills also in the legislative field (in terms of responsibility of the food sector operator)