Environment and Workplace Prevention Techniques

1. Hygienic-sanitary measures for the protection and health safety of food and beverages (2 hours) 1.1 Quality in the production of food and beverages 1.2 The food supply chain and the production and sales process - general phases, sanitary and regulatory requirements 2. The chemical risk associated with the consumption of food and beverages - prevention strategies (6 hours) 2.1 Presence of chemicals in food 2.2 Routes of food contamination and classification of chemical contaminants 2.3 Prevention strategies: reduction of contamination and studies of toxicity 2.4 Definition of risk, threshold, dose/effect and dose/response curves - NoEL, DGA, DGT, LARN 3. Food additives (2 hours) 3.1 Definition and classification of additives 3.2 European Community and national legislation - inspections and audits 3.3 Most used additives 3.4 Health issues, purity requirements and maximum permitted doses 4. Environmental contaminants (1 hours) 4.1 Organic compounds: dioxins, furans, PCBs (outline) 4.2 Heavy metals (outline) 4.3 Endocrine disruptors (outline) 5. Residues of veterinary medicines (1 hours) 5.1 Drug residues: antibiotics/antimicrobials, anabolics, hormones 5.2 Reference legislation - inspections 6. Pesticides in food (2 hours) 6.1 Definition and classification of pesticides a) classification by chemical structure/mechanism of action b) classification by acute toxicity - license 6.2 Food contamination routes 6.3 Legislation on pesticide residues in food 6.4 Maximum residue limits (MRL): health significance and fixation criteria 6.5 Classification of food for the assessment of pesticide residues 6.6 The Ministry of Health guidelines on annual sampling by region 6.7 Inspection activities - loading and unloading register 7. Materials in contact with food (2 hours) 7.1 Classification of materials and their applications 7.2 The legislation 7.3 Migration and assignment tests; expected limits; foods and their simulants 7.4 Inspection activities 8. The production process, sale/administration of food (4 hours) 8.1 Examples of food supply chain 8.2 Case studies

In order to attend the lessons, students must comply with the prerequisites for the year of the course They must have knowledge of general hygiene, basic epidemiology, elements of inorganic and organic chemistry, human physiology

During the course of the lessons, students are provided with handouts, scientific articles, documents of national and international bodies, specific legislation. These documents are constantly updated and provided both in paper and electronic format

compulsory attendance

The final oral exam is carried out simultaneously with the teachers of the other teaching modules. The final grade, expressed in thirtieths with possible honors, is the overall rating of the votes of the individual modules. To pass the exam the student must achieve a grade of not less than 18/30 in each module, and he/her must demonstrate to be able to argue the acquired knowledge. To achieve a score of 30/30 cum laude, the student must demonstrate that he/she has acquired excellent knowledge of all the topics covered during the course, being able to link them in a logical and consistent way

Teaching delivered in conventional mode, mainly face to face and in frontal teaching. It is possible that a limited didactic activity is provided electronically. The teaching program contains all the topics that will be covered in class, during which the participation of students will be stimulated through: open questions asked by the teacher, with guided discussion up to the solution openness to voluntary student interventions question time