Applicare i metodi di valutazione del rischio a situazioni concrete.

The 2nd year internship program includes an in-depth study of the topic of risk assessment in the workplace.
In particular, the internship allows the student to deepen some issues considered priority:
1. "Contextual" risk assessment: analysis of the production process; analysis of the organizational context;
2. Exposure assessment defined by role / task; elements of job analysis;
3. Methods, even complex ones, for risk assessment: risk measures and indicators;
4. Methodological approach to measurement: analysis of the set; choice of method; choice of the technical tool; definition of the measurement plan; data collection; analysis and systematization of the data obtained; statistical validity of the data;
5. Use of risk indicators: limits of use and validity of data; use of validated checklists in the field; reading of data and their reliability.
In the application sets, the student begins to deal with the issue of risk management and the preparation of measures and procedures useful for reducing risk and exposure.
The student is confronted with the theme of designing risk reduction measures, giving priority to collective protection measures.
The student begins to familiarize himself with the topic of organizational measures and with safety management systems in the workplace (MOG-Management Organizational Models; SGSL-Management Systems for Safety in Workplaces ISO 45001: 2018).
The second internship period is dedicated to the topic of food safety protection (Food Safety UE policy). The priority themes are:
1. Know the methodological criteria for applying the Risk Analysis model to the topic of food safety.
2. Methodological application of risk assessment in the protection of food safety.
3. Know the principles of the HACCP system (Hazard Analysis Critical Control Points) and the structuring of the Self-Control Document according to the methodological lines indicated by the voluntary standard ISO 22001: 2018.
4. Know the traceability / traceability mechanism regulated by the Rapid Alert System Food and Feed (RASFF) and the concrete operation in the event of a food alert.
5. Know and apply the inspection techniques used in the official control of the safety of food and primary productions defined by Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities carried out to ensure the application of legislation on food and feed, rules on animal health and welfare, plant health and plant protection products.
In particular, the internship allows the student to deepen some issues considered priority:
- ability to analyze, at least macroscopically, a food production process and the main technologies applied to production;
- know, contextualize and verify the prerequisite procedures necessary to guarantee the basic hygiene of food production;
- familiarize yourself with the most frequently used inspection techniques: monitoring, inspection, sampling of food matrices:
- learn to formulate conformity / non-conformity judgments with respect to the evidence found on the inspection set in low complexity situations.
In the second year of the internship, an evolved structuring of relational skills, problem setting, autonomy, understanding of the organizational contexts of application are also expected.

Materials provided by the teacher.
Segrè A. Politiche per lo sviluppo agricolo e la sicurezza alimentare.2008.Carrocci Editore

The priority methodological approach is the experiential learning (learning from experience) declined according to the Kolb cycle;
The preparation for the internship periods takes place with laboratory activities that involve both the use of experienced professionals and peer tutoring;
The reflexive reworking of internship experiences uses debrifing when possible, but the method used primarily is the case-method with the production of medium-structured reports.
Peer tutoring with students of the following year is used, at the moment in a non-systemtic way.

Highly complex case study regarding safety in the workplace;
Medium complexity case study for the thematic area of ​​food safety.
Individual evaluation interview

This course explores topics closely related to one or more goals of the United Nations 2030 Agenda for Sustainable Development (SDGs)