Practical Training (1° Year)
A.Y. 2024/2025
Learning objectives
- to know and to apply procedures of risk assessment and to evaluate the prevention programs used in work and life places
- to acquire knowledge and skills related to surveillance and supervision about hygienic-sanitary conditions and infecttion risk in work and life places
- to partecipate in a healt promotion and education project that includes the analysis of the request, the objectives definition, the planning, carry out and evaluation of the results
- to build individually a prevention, promotion/education to health project, evaluating the type of need, defining the training objectives and indicating the program and the intervention methodology;
- to define a workplace health protection program
- to conduct health promotion interventions
- to show organizational and inter-professional connection skills
- to acquire the skill to work in multydisciplinary and multiprofessional team
- to acquire knowledge on the management and control of quality and safety on food, dietetic and cosmetic products
- to know and to apply the environmental impact assessment and the ecological aspects of environmental recovery
- to acquire knowledge and skills related to samples methods and analysys of air, water, soil and food and biological matrices for prevention in living environments
- to acquire knowledge and skills related to samples methods and analysis of environmental and biological matrices for the workplace prevention
- to learn how to use tools and methods for quality evaluation and review
- to acquire the technological knowledge of the processes and plants of the food chain
- to know the principles of food production hygiene for public health protection and perform health checks on foodstuffs
- to acquire operational skills and abilities aimed at assessing living and working environments from an ergonomic point of view
- to acquire knowledge related to work processes organization methods for health risks prevention
- to acquire the fuindamentals related to the system of normative sources, to the constitutional and administrative organization of the state and public administrations, to the regulation of individual and collective labor relations
- to learn surveillance and control methods of plant and know to apply the current legislation on environmental hygiene and workplaces.
- to acquire knowledge and skills related to surveillance and supervision about hygienic-sanitary conditions and infecttion risk in work and life places
- to partecipate in a healt promotion and education project that includes the analysis of the request, the objectives definition, the planning, carry out and evaluation of the results
- to build individually a prevention, promotion/education to health project, evaluating the type of need, defining the training objectives and indicating the program and the intervention methodology;
- to define a workplace health protection program
- to conduct health promotion interventions
- to show organizational and inter-professional connection skills
- to acquire the skill to work in multydisciplinary and multiprofessional team
- to acquire knowledge on the management and control of quality and safety on food, dietetic and cosmetic products
- to know and to apply the environmental impact assessment and the ecological aspects of environmental recovery
- to acquire knowledge and skills related to samples methods and analysys of air, water, soil and food and biological matrices for prevention in living environments
- to acquire knowledge and skills related to samples methods and analysis of environmental and biological matrices for the workplace prevention
- to learn how to use tools and methods for quality evaluation and review
- to acquire the technological knowledge of the processes and plants of the food chain
- to know the principles of food production hygiene for public health protection and perform health checks on foodstuffs
- to acquire operational skills and abilities aimed at assessing living and working environments from an ergonomic point of view
- to acquire knowledge related to work processes organization methods for health risks prevention
- to acquire the fuindamentals related to the system of normative sources, to the constitutional and administrative organization of the state and public administrations, to the regulation of individual and collective labor relations
- to learn surveillance and control methods of plant and know to apply the current legislation on environmental hygiene and workplaces.
Expected learning outcomes
The student will be able to:
- Apply procedures of risk assessment and evalue prevention programs that are use in work and life places
- Use the skills related to surveillance and supervision of hygienic-sanitary conditions and infectious risk in work and life places
- partecipate in a healt promotion and education project which includes the analysis of the request, the objectives definition, the planning, carry out and evaluation of the results
- build individually a prevention, promotion/education to health project, evaluating the type of need, defining the training objectives and indicating the program and the intervention methodology;
- define a workplace health protection program
- conduct health promotion interventions
- show organizational and inter-professional connection skills
- work in multydisciplinary and multiprofessional team
- manage and control quality and safety on food, dietetic and cosmetic products
- evaluate the environmental impact and the ecological aspects of environmental recovery
- use skills related to samples methods and analysis of air, water, soil and food analysis and biological matrices for prevention in living environments
- use skills related to samples methods and analysis of environmental and biological matrices for the workplace prevention
- use tools and methods for quality evaluation and review
- use the technological knowledge of the processes and plants of the food chain
- apply the principles of food production hygiene for public health protection and perform health checks on foodstuffs
- apply operational skills and abilities aimed at assessing living and working environments from an ergonomic point of view
- apply knowledge related to work processes organization methods for health risks prevention
- use the fundamentals related to the system of normative sources, to the constitutional and administrative organization of the state and public administrations, to the regulation of individual and collective labor relations
- to do activities of surveillance and control related to plant and apply the current legislation on environmental hygiene and workplaces
- Apply procedures of risk assessment and evalue prevention programs that are use in work and life places
- Use the skills related to surveillance and supervision of hygienic-sanitary conditions and infectious risk in work and life places
- partecipate in a healt promotion and education project which includes the analysis of the request, the objectives definition, the planning, carry out and evaluation of the results
- build individually a prevention, promotion/education to health project, evaluating the type of need, defining the training objectives and indicating the program and the intervention methodology;
- define a workplace health protection program
- conduct health promotion interventions
- show organizational and inter-professional connection skills
- work in multydisciplinary and multiprofessional team
- manage and control quality and safety on food, dietetic and cosmetic products
- evaluate the environmental impact and the ecological aspects of environmental recovery
- use skills related to samples methods and analysis of air, water, soil and food analysis and biological matrices for prevention in living environments
- use skills related to samples methods and analysis of environmental and biological matrices for the workplace prevention
- use tools and methods for quality evaluation and review
- use the technological knowledge of the processes and plants of the food chain
- apply the principles of food production hygiene for public health protection and perform health checks on foodstuffs
- apply operational skills and abilities aimed at assessing living and working environments from an ergonomic point of view
- apply knowledge related to work processes organization methods for health risks prevention
- use the fundamentals related to the system of normative sources, to the constitutional and administrative organization of the state and public administrations, to the regulation of individual and collective labor relations
- to do activities of surveillance and control related to plant and apply the current legislation on environmental hygiene and workplaces
Lesson period: year
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Course syllabus
- National Public Health System
- Concept of health
- Risks for human health
- Prevention (primary, secondary and tertiary)
- Protection: collective/individual, active/passive
- Environment and workplace prevention technician's role and tasks
- Risk assessment and measures of prevention and protection
- Work processes, study of productive cycles and the related risks
- Introduction to the principles of risk management and identification of the measures to eliminate or contain the risks
- The basic normative related to hygiene and safety in workplaces, implant and machinery safety, electrical system safety, pressure equipment safety and lifting equipment safety
- The basic normative related to hygiene and public health concerning health and outpatient fields, of community, pest control and gas implant
- The basic normative related to Food and Nutrition hygiene and safety
- The basic normative related to Veterinary Public Safety: including Animal Safety, Animal Products Hygiene, Zootechnical Fosterages and Productions
- The basic normative related to Environmental Protection such as radioprotection and contaminated fields to prevent the exposition to environmental chemical and physical risks
- The role of the prevention technician
- Concept of health
- Risks for human health
- Prevention (primary, secondary and tertiary)
- Protection: collective/individual, active/passive
- Environment and workplace prevention technician's role and tasks
- Risk assessment and measures of prevention and protection
- Work processes, study of productive cycles and the related risks
- Introduction to the principles of risk management and identification of the measures to eliminate or contain the risks
- The basic normative related to hygiene and safety in workplaces, implant and machinery safety, electrical system safety, pressure equipment safety and lifting equipment safety
- The basic normative related to hygiene and public health concerning health and outpatient fields, of community, pest control and gas implant
- The basic normative related to Food and Nutrition hygiene and safety
- The basic normative related to Veterinary Public Safety: including Animal Safety, Animal Products Hygiene, Zootechnical Fosterages and Productions
- The basic normative related to Environmental Protection such as radioprotection and contaminated fields to prevent the exposition to environmental chemical and physical risks
- The role of the prevention technician
Prerequisites for admission
There are no other special prerequisites
Teaching methods
There are frontal teaching sessions in the classroom with the help of slides, videos, exercises, group works and individual researches.
Group educational visits are organized to provide moments of analysis with the teachers and individual or group work/research.
Group educational visits are organized to provide moments of analysis with the teachers and individual or group work/research.
Teaching Resources
National and international legislation, guidelines, sector technical standards, Institutional publications
Assessment methods and Criteria
The final training exam is a written test composed by question with multiple choice and question with open short answers.
During the year there are at least two middle tests composed by question with multiple choice and with open answer.
Each correct answer counts a score; wrong answer or not done have no score.
At the end of the test, the correction will be made and immediately after is returned individually to each student the results of the test and the total score that is expressed in thirtieths.
During the year there are at least two middle tests composed by question with multiple choice and with open answer.
Each correct answer counts a score; wrong answer or not done have no score.
At the end of the test, the correction will be made and immediately after is returned individually to each student the results of the test and the total score that is expressed in thirtieths.
MED/50 - APPLIED MEDICAL TECHNOLOGY AND METHODOLOGY - University credits: 12
Practicals - Exercises: 300 hours