The student is able to analyze the production processes of a food production plant and design an HACCP plan. They learn the principles and control methods for assessing the safety of food products during the stages of primary production, processing, and commercialization. The student is capable of evaluating the implementation of hygiene procedures and hazard control in food industry businesses, determining the actions to be taken in compliance with legal regulations on health control in production, implementing sampling plans, including for official controls, and interpreting the results of laboratory tests.
Module 1
Module 2
Module 3
Practical activities
Working groups
As part of the Core Clinical Training , students will be assigned activities to complete independently under the guidance of the instructor, following the principles of research-based learning. These activities will be evaluated (out of 30 points, with a maximum of 10 points per module).
The evaluation of the Core Clinical Training will contribute to the final grade for the "Inspection, Control, and Certification of Food" exam (Supervised by Prof. Seguino), weighted according to the credits (2 credits for the internship and 4 credits for the "Inspection, Control, and Certification of Food" course).
The evaluation of the Core Clinical Training will be conducted through:
Organization of period and typical day
The teaching material for the CCT in Food Inspection, control and certification 1 is provided by the Professors.
CCT Coordinator: Prof.ssa Alessandra De Cesare
Phone: +39 051 2097583
Mail: alessandra.decesare@unibo.it