Occupational Health and Safety
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 and 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 and defining the concepts of risk, damage, protection, and prevention. He will be competent in the selection of Personal and Collective Protection Devices and safe machines for the agricultural sector.
Lesson period: Second semester
Assessment methods: Giudizio di approvazione
Assessment result: superato/non superato
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The course is designed to provide comprehensive training on health and safety in agriculture, with a time-structured approach. Training begins with a general section on regulatory and safety concepts, followed by practical applications within the agricultural supply chain. Finally, a basic safety course is provided to consolidate key points and obtain official certification. Course content is consistent for all students, ensuring full access to skills and knowledge regardless of attendance mode.
General Section (1 CFU)
This section introduces the regulatory framework on occupational safety, examining the evolution from Law 626/1994 to the Consolidated Law on Safety (D.Lgs. 81/08) up to Law 215/2021, with particular emphasis on the influence of European legislation. The operative articles of the Consolidated Law, associated penalties, and the concepts of risk, probability, prevention, and protection are explored, along with the organization of workplace prevention measures. It also addresses the rights, duties, and penalties for various company stakeholders and the roles of supervisory, control, and assistance bodies.
The section further covers CE marking requirements for equipment, technical directives (such as the Machinery Directive), regulatory frameworks for plant installations (D.Lgs. 37/2008), and fire prevention legislation. Additional topics include the concept of Personal Protective Equipment (PPE), the organization of the company's First Aid Service as outlined by D.Lgs. 81/2008, and ISO standards, with a focus on ISO 45001 for safety and ISO 27001 for information security, alongside the certification process.
Practical Section (1.5 CFU)
This part applies general safety concepts to the agricultural production chain, covering specific risks and preventive measures for fields, protected crops, livestock, and processing. It also addresses cross-cutting topics such as organic farming and cybersecurity, emphasizing safety challenges and regulatory requirements necessary to protect both workers and data within agricultural enterprises.
Certification under the State-Regions Agreement (0.5 CFU)
The course includes official certification in line with the State-Regions Agreement for basic training in health and safety. This training, conducted by a corporate expert, includes a 4-hour assessment to verify learning, which is required to obtain the certificate for completing the basic safety course.
General Section (1 CFU)
This section introduces the regulatory framework on occupational safety, examining the evolution from Law 626/1994 to the Consolidated Law on Safety (D.Lgs. 81/08) up to Law 215/2021, with particular emphasis on the influence of European legislation. The operative articles of the Consolidated Law, associated penalties, and the concepts of risk, probability, prevention, and protection are explored, along with the organization of workplace prevention measures. It also addresses the rights, duties, and penalties for various company stakeholders and the roles of supervisory, control, and assistance bodies.
The section further covers CE marking requirements for equipment, technical directives (such as the Machinery Directive), regulatory frameworks for plant installations (D.Lgs. 37/2008), and fire prevention legislation. Additional topics include the concept of Personal Protective Equipment (PPE), the organization of the company's First Aid Service as outlined by D.Lgs. 81/2008, and ISO standards, with a focus on ISO 45001 for safety and ISO 27001 for information security, alongside the certification process.
Practical Section (1.5 CFU)
This part applies general safety concepts to the agricultural production chain, covering specific risks and preventive measures for fields, protected crops, livestock, and processing. It also addresses cross-cutting topics such as organic farming and cybersecurity, emphasizing safety challenges and regulatory requirements necessary to protect both workers and data within agricultural enterprises.
Certification under the State-Regions Agreement (0.5 CFU)
The course includes official certification in line with the State-Regions Agreement for basic training in health and safety. This training, conducted by a corporate expert, includes a 4-hour assessment to verify learning, which is required to obtain the certificate for completing the basic safety course.
Prerequisites for admission
Knowledge of the production process typical of the agricultural sector. The students have to be able to contextualise the examples given during the lectures to understand the specificities of the sector and the links with the health and safety of the operators.
Teaching methods
24 hours of face-to-face teaching. Attendance is not compulsory.
During the course, an in-depth study of 4 hours is planned, carried out with an external expert, to obtain the Basic Safety Certificate required by the State-Regions Agreement. This lesson examines the organization 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 learned and to issue the certificate.
During the course, an in-depth study of 4 hours is planned, carried out with an external expert, to obtain the Basic Safety Certificate required by the State-Regions Agreement. This lesson examines the organization 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 learned and to issue the certificate.
Teaching Resources
Notes from the lectures.
Material (Slides) provided on the MYARIEL website of the course;
R. Guidetti, A. Vitale - Manuale della sicurezza sul luogo di lavoro in una azienda alimentare - Seconda Edizione, Franco Angeli (Milano), 2018.
Material (Slides) provided on the MYARIEL website of the course;
R. Guidetti, A. Vitale - Manuale della sicurezza sul luogo di lavoro in una azienda alimentare - Seconda Edizione, Franco Angeli (Milano), 2018.
Assessment methods and Criteria
The actual achievement of the learning outcomes expected of the students will be assessed using an oral examination (three open questions).
The following will be evaluated: the critical sense and the knowledge developed by the student concerning both the legislative and technical aspects underlying the organization 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 verbalization 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 concerning both the legislative and technical aspects underlying the organization 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 verbalization 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).
- University credits: 3
Lessons: 24 hours
Professor:
Giovenzana Valentina
Shifts:
Turno
Professor:
Giovenzana ValentinaProfessor(s)