MICROBIOLOGIA E GESTIONE DELLA SICUREZZA ALIMENTARE

Module TECNICHE DELLA PREVENZIONE PER LA SICUREZZA ALIMENTARE

11. FOOD SAFETY

·        The concept of food safety

·        Biological, chemical, and physical hazards

·        Protection of consumer health

·        The food supply chain and operator responsibilities

2. PREVENTION AND HYGIENE

·        Personal and environmental hygiene

·        Cross-contamination

·        Heat treatment and preservation

·        Cold chain and good hygiene practices

3. HACCP SYSTEM

·        Purpose and scope of application

·        The 7 principles of HACCP

·        CCPs, critical limits, monitoring, and corrective actions

·        Documentation and prerequisite programs (PRPs)

4. FOOD SAFETY REGULATIONS

·        Regulation (EC) No. 178/2002

·        Hygiene Package: Regulations (EC) No. 852/2004 and 853/2004

·        Food Business Operator (FBO)

·        Traceability, withdrawal, and recall

·        Penalty system

5. OFFICIAL FOOD SAMPLING

·        Sampling in accordance with Presidential Decree 327/80

·        Regulatory developments: Legislative Decree 27/2021 and Reg. (EU) 2017/625

·        Sampling rates, sampling reports, and guarantees for the FBO

·        Sampling for microbiological and chemical analysis

·        Sampling for pesticide residues

6. RISK CATEGORIZATION AND OFFICIAL CONTROLS

·        Risk-based official controls

·        Criteria for categorizing establishments

·        Risk classes

·        Results of official controls and measures taken

Materials provided by the instructor and current regulations.

Textbook: Rossi G. (ed.), THE PREVENTION TECHNICIAN, Le Point Vétérinaire Italie, PVI-Accademia Series, 2025.

Assessment will be conducted through:

a written exam

Theoretical questions on regulations, HACCP, microbiology, and official controls

Possible discussion of practical case studies

Theoretical questions on regulations, HACCP, microbiology, and official controls

Possible discussion of practical cases