Dietistic

General and Applied Hygiene MED 42 PROGRAM Basic Curriculum Food Hygiene Legislation on food hygiene. Historical evolution and current legislation Food Preservation Methodologies Methods for Verifying Correct Preservation Foodborne Diseases (bacteria, viruses, helminths, fungi) Food Poisoning Toxic Food Infections Physical Contamination of Food Chemical Contamination of Food Diagnostic Evaluation Mandatory Reporting Epidemiological Investigation of Toxic Food Infections Elements relating to foods from “BIO” agriculture and livestock HACCP Methodology Manual of correct hygiene practices Nutritional Quality Control Quality Self-Control Plan Food Labeling Planning, organization and management of the catering service Training and updating of staff in charge of collective catering Prof. Massimo Scorretti

Knowledge of elements of food microbiology and biochemistry

MARIA ROSARIA NAPOLA - Igiene alimentare e HACCP - Guida teorico-pratica per corsi universitari, professionali e per la redazione del manuale di autocontrollo. MAGGIOLI EDITORE

1 lesson of three hours a week

Oral Test

The fifty-minute lessons are conducted through a frontal explanation of the subject with the use of numerous slides and with practical examples and situation simulations that push the student to elaborate the concept and absorb it.