PRATICAL ACTIVITIES III AND LABORATORY TRAINING
Academic year2016/17
CourseENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES
Code235FF
Credits28
PeriodSemester 1 & 2
LanguageItalian
| Modules | Area | Type | Hours | Teacher(s) |
| TIROCINIO III | MED/50 | Stage o Tirocini | 625 | |
Programma non disponibile nella lingua selezionata
Knowledge
The student who successfully follow the practical internship will have tha ability to describe and analyse the production pipelines of alimentary products according to the HACCP methodology; to perform the safety checks on animal and farm foods and beverages; to check animal health and wellbeing; to check the safety of medical and cosmetic products and devices; to perform measures and check on the environment elements.
He will also learn the principles and methods of sampling of environmental and food matrices to be submitted to official analysis and controls.
Assessment criteria of knowledge
The student must demonstrate the ability to put into practice and to execute, with critical awareness, the activities illustrated or carried out under the guidance of the teacher during the course.Methods:
- Final oral exam
- Final written exam
- Continuous assessment
Teaching methods
Delivery: blended learning
Learning activities:
Attendance: Mandatory
Teaching methods:
- Task-based learning/problem-based learning/inquiry-based learning
- laboratory
Syllabus
to describe and analyse the production pipelines of alimentary products according to the HACCP methodology; to perform the safety checks on animal and farm foods and beverages; to check animal health and wellbeing; to check the safety of medical and cosmetic products and devices; to perform measures and check on the environment elements.
Principles and methods of sampling of environmental and food matrices to be submitted to official analysis and controls.
Bibliography
recommended readings will eventually be indicated.
Updated: 14/11/2016 17:27
