CODE 66461 ACADEMIC YEAR 2025/2026 CREDITS 2 cfu anno 1 DIETISTICA 9288 (L/SNT3) - GENOVA SCIENTIFIC DISCIPLINARY SECTOR MED/49 LANGUAGE Italian TEACHING LOCATION GENOVA SEMESTER 2° Semester MODULES Questo insegnamento è un modulo di: HEALTH AND NUTRITION OF COMMUNITY TEACHING MATERIALS AULAWEB AIMS AND CONTENT AIMS AND LEARNING OUTCOMES Be able to: Manage a catering service Implement a HACCP system Understand the implications of mass catering Prepare tender specifications Develop menus for healthy and sick communities of all ages TEACHING METHODS The course consists of 20 hours of training activities structured as follows: Theoretical lectures Workshops Practical menu development exercises Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes. SYLLABUS/CONTENT Definition and Different Forms of Catering Catering Out *School and Hospital Catering *Tender Specifications *Menu Requirements *Menu Drafting *Special Diet Menus *Meal Preparation and Cooking *Community Kitchen *Express Delivery *Delayed Delivery *Cook & Chill *Meal Distribution *Transported Meals Management of Surplus and Waste HACCP System Preliminary Phases Principles Workplace Hygiene Structural Requirements for Production and Processing Environments Requirements for Production and Processing Equipment Prevention and Elimination of Environmental Microbial Contamination Sanitation Cleaning Detergents Choice of Detergents and Their Characteristics Classification of Detergents Disinfection Disinfectants Choice of Disinfectants and Their Characteristics Sterilization Hygiene Staff *Staff behavior for food safety purposes *Proper handwashing *Staff/operator obligations and prohibitions Notes on the epidemiology of foodborne infectious diseases: *Foods associated with the onset of infectious diseases *Factors that can alter the epidemiological picture of foodborne infectious diseases *Individuals at risk and aggravating conditions Concept of Contamination and Colonization Technological Food Safety *Physical Preservation Methods *Chemical Preservation Methods *Biological Preservation Methods *New Remediation Technologies Food Storage and Display for Safety *Time and Temperature Control for Perishables *Managing the Storage Temperature of Frozen and Deep-Frozen Perishables *Proper Food Preparation The Development of Taste in Children RECOMMENDED READING/BIBLIOGRAPHY LINEE DI INDIRIZZO NAZIONALE ·PER LA RISTORAZIONE SCOLASTICA (Ministero della Salute, DIPARTIMENTO PER LA SANITA’ PUBBLICA VETERINARIA, LA NUTRIZIONE E LA SICUREZZA DEGLI ALIMENTI DIREZIONE GENERALE DELLA SICUREZZA DEGLI ALIMENTI E DELLA NUTRIZIONE) LINEE DI INDIRIZZO NAZIONALE PER LA RISTORAZIONE OSPEDALIERA E ASSISTENZIALE (Ministero della Salute, DIPARTIMENTO PER LA SANITA’ PUBBLICA VETERINARIA, LA NUTRIZIONE E LA SICUREZZA DEGLI ALIMENTI DIREZIONE GENERALE DELLA SICUREZZA DEGLI ALIMENTI E DELLA NUTRIZIONE) LINEE DI INDIRIZZO NAZIONALE PER LA RISTORAZIONE OSPEDALIERA PEDIATRICA (Ministero della Salute DIREZIONE GENERALE PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI E LA NUTRIZIONE) “LINEE DI INDIRIZZO RIVOLTE AGLI ENTI GESTORI DI MENSE SCOLASTICHE, AZIENDALI, OSPEDALIERE, SOCIALI E DI COMUNITÀ, AL FINE DI PREVENIRE E RIDURRE LO SPRECO CONNESSO ALLA SOMMINISTRAZIONE DEGLI ALIMENTI” Ministero della Salute DIREZIONE GENERALE PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI E DELLA NUTRIZIONE – Uff. 5 - Nutrizione e informazione ai consumatori LINEE DI INDIRIZZO IGIENICO-SANITARIO PER ATTIVITÀ NEL CAMPO DEGLI ALIMENTI E BEVANDE REGIONE LIGURIA DECRETO LEGISLATIVO 28/10/2021 AGGIORNAMENTO LINEE DI INDIRIZZO NAZIONALE PER LA RISTORAZIONE OSPEDALIERA, ASSISTENZIALE E SCOLASTICA MANUALE DI TECNICHE DIETETICHE di Adami - Gradaschi SEU 2011 Dispense fornite dalla docente TEACHERS AND EXAM BOARD CONSUELO BORGARELLI Ricevimento: Students can request an appointment with the instructor for clarifications and/or practical activities or exercises by writing to the following email address: consuelo.borgrelli@unige.it. LESSONS Class schedule The timetable for this course is available here: Portale EasyAcademy EXAMS EXAM DESCRIPTION Oral test ASSESSMENT METHODS A final exam aimed at verifying the student's actual achievement of the expected learning outcomes. To pass the exam, and therefore achieve a grade of at least 18/30, students must demonstrate the following: Knowledge of food service management techniques Ability to apply a HACCP system Understand the implications of mass catering Ability to draft tender specifications Ability to develop menus for healthy and sick communities of various age groups. The following will contribute to the final grade, expressed out of 30: Ability to address the required topics in a transversal and critical manner; Correctness, clarity, synthesis, and fluency of presentation; Mastery of the subject matter;
