Core Clinical Training in Food Inspection, Control and Certification 1

Knowledge and Skills to Be Acquired

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.

Content

Module 1

• The student will acquire skills related to the analysis of data from foodborne disease outbreaks through the study of case reports described in articles.
• The student will learn how to perform sampling and analysis of dairy products and how to evaluate food safety criteria.

Module 2

• The student will be able to analyze hygiene and health issues and apply methods for their resolution.
• The student will learn how to perform screening tests to check for the presence of undesirable substances in milk and will know how to interpret the results.

Module 3

• The student will acquire skills related to hazard analysis and the development of an HACCP plan in a dairy company, taking into account the key elements outlined in the relevant legislation.
• The student will know how to manage a case of fraud or food safety issues in dairy products. 

Texts/Bibliography

• National and European regulations on food hygiene and safety.
• Scientific articles in Italian and English.

Teaching methods

Practical activities

Working groups

Assessment and evaluation methods

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:

• Attendance Evaluation: A minimum attendance of 9 out of 11 lessons is required for passing. The two allowable absences must not occur in the same module, to ensure that essential skills are not missed.
• Evaluation of Activity: The assessment of the Core Clinical Training activities will be based on each student's: (1) level of participation in the proposed activities, (2) ability to work in a group, and (3) quality of reports.

Documents

Syllabus

Organization of period and typical day

Teaching materials

The teaching material for the CCT in Food Inspection, control and certification 1 is provided by the Professors.

Contacts

CCT Coordinator: Prof.ssa Alessandra De Cesare

Phone: +39 051 2097583
Mail: alessandra.decesare@unibo.it