Health and Safety in the Workplace (T.U. 81/08)
A.Y. 2024/2025
Learning objectives
The course aims to provide the basic knowledge relating to the Consolidated Law 81/08 and the evolution of related legislation. It also proposes to provide knowledge concerning health and safety in the workplace, to analyze the operational tools in support of the prevention service for workers' health and safety.
Expected learning outcomes
At the end of the course the student will have acquired the ability to organize a system for prevention by identifying the roles required by law, defining the concept of risk, damage, protection and prevention. He will be competent in the selection of Personal and Collective Protection Devices and safe machines for catering.
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
The first part:
The genesis of TU 81/08 from Law 626/1994 until today. The influence of European legislation on TU 81/08. Analysis of the consolidated law with particular reference to the operative articles and the sanctions provided for.
The attitude of the competent authority to the jurisprudence on health and safety at work: cases. Ethical aspects and implications for procurement.
Part two: (Part in accordance with the programme of the Permanent Conference between the State and the Regions for obtaining the basic training certificate)
Legislative Decree 81/08; risk concepts; damage, prevention, protection; organisation of corporate prevention; rights, duties and sanctions for the various corporate subjects; supervisory, control and assistance bodies.
Verification of learning (necessary for these 4 hours to obtain the basic course certificate).
Third part:
CE marking of equipment: technical directives and solutions. Risk analysis of some machines used in professional catering. Technological choices in favour of machine safety: the Machinery Directive. The concept of the harmonised standard.
The legislation for installations (Legislative Decree 37/2008).
Fire legislation.
Italian legislation and the COVID19 pandemic.
The concept of Personal Protective Equipment (PPE).
The organisation of a first aid service in the company according to the T.U. 81/2008.
The regulatory world of safety: ISO 45001
The structure of the safety management system in a food company according to the ISO 45001 standard. The concepts of risk-based thinking. The certification process.
The genesis of TU 81/08 from Law 626/1994 until today. The influence of European legislation on TU 81/08. Analysis of the consolidated law with particular reference to the operative articles and the sanctions provided for.
The attitude of the competent authority to the jurisprudence on health and safety at work: cases. Ethical aspects and implications for procurement.
Part two: (Part in accordance with the programme of the Permanent Conference between the State and the Regions for obtaining the basic training certificate)
Legislative Decree 81/08; risk concepts; damage, prevention, protection; organisation of corporate prevention; rights, duties and sanctions for the various corporate subjects; supervisory, control and assistance bodies.
Verification of learning (necessary for these 4 hours to obtain the basic course certificate).
Third part:
CE marking of equipment: technical directives and solutions. Risk analysis of some machines used in professional catering. Technological choices in favour of machine safety: the Machinery Directive. The concept of the harmonised standard.
The legislation for installations (Legislative Decree 37/2008).
Fire legislation.
Italian legislation and the COVID19 pandemic.
The concept of Personal Protective Equipment (PPE).
The organisation of a first aid service in the company according to the T.U. 81/2008.
The regulatory world of safety: ISO 45001
The structure of the safety management system in a food company according to the ISO 45001 standard. The concepts of risk-based thinking. The certification process.
Prerequisites for admission
Knowledge of the typical production process in the catering sector: from the procurement phase, through the necessary equipment, to the final management phase. It is important that the student is able to contextualise the examples given during the lectures in order to understand the specificities of the sector and the links with the health and safety of the operators.
Teaching methods
Face to face lessons.
During the course, an in-depth study of 4 hours is planned, carried out with an external expert, with the aim of obtaining the basic safety certificate required by the State-Regions Agreement. This lesson examines the organisation of the Health and Safety Service according to the current legislation (T.U. 81/2008). At the end of the course, there will be an assessment test to verify what has been learnt and to issue the certificate.
During the course, an in-depth study of 4 hours is planned, carried out with an external expert, with the aim of obtaining the basic safety certificate required by the State-Regions Agreement. This lesson examines the organisation of the Health and Safety Service according to the current legislation (T.U. 81/2008). At the end of the course, there will be an assessment test to verify what has been learnt and to issue the certificate.
Teaching Resources
Notes from the lectures.
Material (slides and recordings) provided on the MYARIEL website of the course.
R. Guidetti, A. Vitale - Manuale della sicurezza sul luogo di lavoro in una azienda alimentare - Second Edition, Franco Angeli (Milano), 2018.
Material (slides and recordings) provided on the MYARIEL website of the course.
R. Guidetti, A. Vitale - Manuale della sicurezza sul luogo di lavoro in una azienda alimentare - Second Edition, Franco Angeli (Milano), 2018.
Assessment methods and Criteria
The actual achievement of the learning outcomes expected of the student will be assessed by means of an oral examination (three open questions).
The following will be evaluated: the critical sense and the knowledge developed by the student with regard to both the legislative and technical aspects underlying the organisation and management of health and safety systems, mainly in the context of catering services.
To take the exam, it is necessary to register on the UNIMIA platform (http://www.unimi.it/) before the deadline.
The evaluation is expressed by a mark out of thirty.
The grade is communicated to each student by e-mail, automatically generated by the University's verbalisation system.
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability).
The following will be evaluated: the critical sense and the knowledge developed by the student with regard to both the legislative and technical aspects underlying the organisation and management of health and safety systems, mainly in the context of catering services.
To take the exam, it is necessary to register on the UNIMIA platform (http://www.unimi.it/) before the deadline.
The evaluation is expressed by a mark out of thirty.
The grade is communicated to each student by e-mail, automatically generated by the University's verbalisation system.
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability).
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION - University credits: 2
Lessons: 16 hours
Professor:
Giovenzana Valentina
Shifts:
Turno
Professor:
Giovenzana ValentinaEducational website(s)
Professor(s)