Tiecco G.: Ispezione degli Alimenti di Origine Animale. Edagricole, Bologna, 2000 Cenci Goga B. Ispezione e controllo degli alimenti – Le Point Veterinaire, 2018.
Contents
Theoretical program (26 hours) Inspection of frozen and deep-frozen meat (1). Inspection of sausages (2). Salted meat inspection and dietary fat inspection (3) Inspection of canned meat (2). Inspection of milk and delivered products (3) Inspection of cream and butter (1). Inspection of eggs and egg-products (2). Inspection of processed seafood products (3). Inspection of packed food (MAP and Vacuum packed) (1). Honey inspection (1). Inspection of dehydrated and freeze-dried foods. Inspection of food marketed in public areas and in collective catering (2). Labeling, Additives (2). Main European and Italian regulations on food of animal origin: EU Regulations 852/04, 853/04, 2073/05, 625/17, 627/19, 1169/11, 1333/08, 2295/03, 1662/06; D.Lvo 179/2004 (3). Practical program (12 hours) Inspection of meat products (dry cured sausages, cooked ham, etc) (2). Inspection of seafood products and frozen products (3). Inspection of eggs and egg-products (2). Inspection of milk and milk products (2). Inspection of honey (2). Communication simulations between official veterinarian/official controllers-FBO/consultants HACCP (1).
