Indice degli argomenti

  • Food legislation - Prof. Pierina Visciano - a.a. 2017/2018

    Graduation cum laude in Veterinary Medicine, PhD in "Food Inspection" and Specialist in "Inspection of Food of Animal Origin" at the University of Naples. Assignment of collaboration (1997-1998) as Coadjutor Veterinary at the Ministry of Health - Department of Food Nutrition and Veterinary Public Health.
    Full researcher (S.S.D. VET 04, Inspection of Food of Animal Origin) at the University of Teramo since 2000.
    Co-author of many scientific publications edited in national and international peer-reviewed journals, book chapters, proceedings of national and international congress.
    The research activity focused on food safety, biological hazards and hygiene requirements in food industry, and national and international food law. Specific expertise on chemical residues in food (polycyclic aromatic hydrocarbons, heavy metals, mycotoxins, marine biotoxins, histamine and biogenic amines), their reference doses related to the dietary intake, and maximum limits set by the European legislation. Further studies regard the evaluation of food safety and process hygiene criteria with regards to meat and fishery products, milk and dairy products.
    Guest Associate Editor of the international journal Frontiers in Microbiology, and Editor of two Research Topics on subjects associated to food safety (Biological hazards in food; Foodborne Pathogens: Hygiene and Safety). Editor of book “Igiene degli alimenti – Aspetti igienico-sanitari degli alimenti di origine animale” (2014), Collana Edagricole Università & Formazione, and Member of Scientific Committee.
    Scientific publications list at




    • Knowledge and understanding: The students will study and integrate their acquired knowledge on hygiene and food safety with the national and international food legislation. They will be constantly updated with regards to law in force and following amendments. They will acquire competence in food management system based on current regulatory requirements. The knowledge and understanding will be provided by face-to-face lessons, seminars, exercises, and study of scientific papers.
    • Applying knowledge and understanding: The student will be able to understand and apply the laws on food safety and provide a support to food business operators (FBOs) and managers of food industries.
      The student will know how to operate both in small and medium or large companies, by implementation of the prerequisite programs (Good Hygiene Practices, e.g. appropriate cleaning and disinfection, personal hygiene; Good Manufacturing Practices, e.g. correct dosage of ingredients, appropriate processing temperature; sanitation and pest control; training programme) and HACCP-based procedures required by the current European legislation (risk analysis, precautionary principle, transparency/communication, primary responsibility of FBOs and food traceability/recall systems).

    • Making judgements: The acquisition of such knowledge will enable the student to follow the official control activities of competent authorities, to handle potential technical or legal problems occurring in food companies and solve any not compliance with laws.
      The student will be able to follow:
      - primary production and associated operations;
      - all activities after primary production further on in the production chain.
      The student will demonstrate the ability to apply the specific requirements of food safety, control measures and corrective actions for not compliances, revision of the HACCP plan according to recently published laws, management of sanitary hazards.
    • Communication: The student will be able to describe in detail to FBOs the general requirements of food legislation and procedures related to food safety by means of:
      - updated personnel training programs;
      - descriptive notices of good hygiene practices;
      - data-sheets to be filled and included into the HACCP document of the food company.
      The student will be able to meet the competent authorities and describe the appropriate actions to be met.
    • Learning skills: The student will acquire skills in-depth and independent management of new and emerging health hazards, the actions proposed by the constant evolution of food safety legislation and any other requirement imposed by the competent authorities.

    • Prerequisite: The students should know the main principles of food hygiene and food safety.
    • Preparatory: Non sono previste propedeuticità, ma ritenute importanti le discipline di Microbiologia alimentare e Igiene e Controllo Qualità degli alimenti,


    UNIT 1:

    • Knowledge and understanding:
    • Applying knowledge and understanding:
    • Making judgements:
    • Communication:
    • Learning skills:


    • Monday hour 10:30-12:30 - classroom da definire
    • Tuesday hour 8:30-10:30 - classroom da definire
    • Wednesday hour 11:30-13:30 - classroom da definire





    • Reference unit:
    • Date: not yet defined
    • Type of test:

    Two intermediate tests and final oral examination

  • Argomento 1

    The Fundamentals of Law. The legal system. The sources of law. The hierarchy of sources. Legal rules. Social rules. The subjects of the law. Bonds.

    Institutions and Community law. The European Community and the European Union.

    The decision-making institutions of the European Union: the European Parliament, the European Council, the EU Council, the European Commission.

    • Argomento 2

      The other institutions of the European Union: the European Court of Justice and Court of First Instance, the Court of Auditors, Economic and Social Committee, the Committee of the Regions.

      Sources of Community law. Primary law: Treaties and Agreements. Secondary legislation: Regulations, Directives, Decisions, Recommendations, Opinions.

      The ordinary legislative procedure.


      • Argomento 3

        The European regulations on food and feed. The agencies of the European Community. The European Food Safety Authority: functions, tasks, structure and functioning organs

        • Argomento 4

          Harmonization of European rules on food and feed. The effects of the Community regulations on the national legislation of derivation and self-existing. Free movement of foods. Prohibition of quantitative restrictions among the Member States. Organization and management of the Rapid Alert System for food and feed in the Member States.

          • Argomento 5

            International Trade. Agreements between third countries and the European Union: multilateral and bilateral agreements. 

            The objectives of food safety in international trade. 

            Controls of imported food and feed.

            • Argomento 6

              The evolution of food law. Directive 93/43 / EEC on food hygiene.

              General and specific food hygiene requirements.

              Obligations of food business operators.

              • Argomento 7

                Procedure of registration and approval of establishments.

                Identification marking of foodstuffs.

                Rules on sanctions applicable to infringements of feed and food law

                • Argomento 8

                  The EU and national legislation of the major food chains.

                  The chain of meat. Food chain information, transport and animal welfare, animal identification, slaughter hygiene and hygiene criteria process. Decisions following official controls.

                  • Argomento 9

                    The chain of fishery products. Primary production and requirements of vessels. Health standards for fishery products.

                    The chain of milk and dairy products. Hygiene of milking and milk collection. Health requirements for raw milk production. Requirements concerning dairy products.

                    • Argomento 10

                      Marketing standards for eggs and egg products.

                      Requirements for the production of gelatin and collagen.

                      Health rules concerning animal by-products: categorization, disposal and use.

                      • Argomento 11

                        Requirements for contaminants and drug residues, food additives and processing aids.

                        Materials intended to come into contact with food.

                        • Argomento 12

                          Compliance with microbiological criteria in food chains.

                          Food safety standards for specific food categories: baby food and special medical purposes.

                          • Argomento 13

                            Proper consumer information: labeling, presentation and advertising of foodstuffs, prohibition of using misleading.


                            • Argomento 14

                              Regulation (EU) 625/2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products.

                              Main control systems: monitoring, surveillance, verification, audit, inspection, sampling, analysis.

                              • Argomento 15

                                Organization of the National Health System.

                                Responsibilities of the Directorate-General for the hygiene and food safety and nutrition, the Directorate General for Animal Health and veterinary drugs and the Directorate-General of the governing bodies for the protection of health of the Ministry of Health.

                                Responsibilities of the Ministry of Agriculture, Food and Forestry.

                                • Argomento 16

                                  The Integrated National Plan on official controls. 

                                  Community and national reference laboratories.


                                  • Argomento 17

                                    Case studies involving the management of non-conformities in food production.

                                    Experiences with the competent authorities of official controls.

                                    • Argomento 18

                                      Official sampling: action and drafting of documents.

                                      Reading and interpretation of the official reports of food analysis.

                                      • Argomento 19

                                        • Argomento 20

                                          • Argomento 21