Programma del corso
- The HACCP (analisi dei pericoli e punti critici di controllo) system;
- importance of visual inspection;
- importance of checking stored goods and the importance of their rotation;
- basic hygiene rules for insect and rodent control;
- evaluation of temperature and microclimate control;
- food microbiology topics;
- notions of commodity chemistry, chemistry and physics;
- hygiene of equipment facilities, personnel hygiene;
- insights into the regulatory framework;
- human resources management;
- relations with the various parties involved in the food process.