TP32C3A - FOOD INSPECTION AND CONTROL

courses
ID:
TP32C3A
Duration (hours):
24
CFU:
3
SSD:
SCIENZE TECNICHE MEDICHE APPLICATE
Located in:
CHIETI
Url:
ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES/CORSO GENERICO Year: 3
Year:
2025
Course Catalogue:
https://unich.coursecatalogue.cineca.it/af/2025?co...

Overview

Date/time interval

Secondo Semestre (03/03/2026 - 30/05/2026)

Syllabus

Course Objectives

At the end of the course, the student must possess: (i) the theoretical
knowledge essential to perform the risk assessment at a food company;
(ii) knowledge relating to official control in the field of food safety,
prescription, reporting and sanctions.

Course Prerequisites

The student must possess the knowledge and skills necessary to profitably follow the teaching. Therefore, the student must have taken the exams following their propaedeutic nature (as per the regulation).

Teaching Methods

The course will consist of lectures.

Assessment Methods

The learning will be assessed through an oral exam and possible in-progress tests with multiple-choice questions.

Texts

The student will be provided with slides relating to the lessons,
accompanied by articles and regulations relating to the topics covered.
However, students could use the following texts for further study:
1. Manuale di Legislazione Alimentare di Andrea Vitale. Quinta Edizione,
FrancoAngeli editore.
2. L'acqua in tavola. Caratteristiche, produzioni, consumi, controlli e
legislazione vigente per le acque potabili, le minerali naturali, le acque di
sorgente... di G. Temporelli, N. Cassinelli. FrancoAngeli editore.
3. Legislazione Alimentare ed Autorità sanitaria competente di Saverio
Linguanti, Angelo Baggiani, Vincenzo Staiano. Pisa University Press
editore.

Contents

Provide basic knowledge for the control and management of food
production, preparation, transformation, packaging and storage
processes in order to prevent and control the health risk associated with
the various production phases through the study of the main chemical
and microbiological hazards related to foods, the main techniques of
conservation and food processing, health and hygiene problems, with
references to Community and national regulations.
At the end of the course, the student must possess: (i) the theoretical
knowledge essential to perform the risk assessment at a food company;
(ii) knowledge relating to official control in the field of food safety,
prescription, reporting and sanctions.

Course Language


Italian.

More information

During the lesson, the Professor will provide the contact details to be
contacted.

Degrees

Degrees

ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES 
Bachelor’s Degree
3 years
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