HACCP and new food scenarios
Food safety
This module delves into the regulations and procedures to ensure food safety.
Students will explore:
- HACCP regulations: European and national legislative framework, obligations for food businesses;
- SCIA and health and hygiene requirements: bureaucratic process for starting a food business;
- Hygiene package: regulations and measures to ensure the healthiness of food;
- Application of the HACCP method: risk analysis, critical control points and records;
- Preservation methods: techniques to preserve the quality and safety of food;
- Allergens: identification and management of the risk for consumer safety;
- Control measures: types of control, corrective actions and risk prevention.
Adverse reactions to foods and special diets
This training unit explores the issues related to adverse reactions to foods and specific nutritional needs. Students will explore:
- Adverse reactions to foods: differences between allergies and food intolerances;
- Allergies and intolerances: mechanisms, symptoms and prevention strategies;
- Lactose and celiac disease: health impacts and dietary management for affected individuals;
- Vegan and vegetarian diet: benefits, nutritional deficiencies and implications for catering;
- Future scenarios: evolution of eating habits and new opportunities for the sector.
Teachers in this module
Laura Licati
Teacher of the module: HACCP and the new food scenarios – Food safety (HACCP), environmental legislation and sustainable development.
Serena Pastorello
Teacher of the module: HACCP and new food scenarios
Laura Licati
Contact: l.licati@asat.it
Company: Deputy Director of ASAT
Teacher of the module: HACCP and the new food scenarios – Food safety (HACCP), environmental legislation and sustainable development.
Bio
Laura Licati is Deputy Director of ASAT – Federalberghi Trentino, with over 19 years of experience in the tourism and hospitality sector. She specializes in regulatory consulting for the hospitality sector, food safety (HACCP), environmental legislation, and sustainable development.
She represents the association in numerous provincial technical committees and actively participates in strategic projects, with a particular focus on accessible tourism and improving the quality of hospitality. She is the contact person for the Trentino Quality B&B Association and the Trentino Mountain Hut Managers Association, as well as being a member of the Trentino Wine and Flavors Route Technical Committee.
He also carries out training activities, particularly on issues related to HACCP and hotel regulations.
Serena Pastorello
Company: Nutritionist
Teacher of the module: HACCP and the new food scenarios
Bio
Serena Patorello is a graduate in Food Science and currently teaches at the Giuseppe Cipriani Professional Hotel Training Institute in Levico. She also works as a freelance nutritionist at a medical clinic.
After completing her scientific high school diploma, Serena Patorello graduated with honors in Human Nutrition Sciences from the Universities of Ferrara and Florence. She then obtained her professional qualification and registration in the Register of Biologists. In 2018/2019, she completed a Master’s degree in Food Science and Applied Dietetics at the University of Rome “La Sapienza,” with top marks.
Over the years, Serena has participated in numerous refresher courses and conferences, providing consulting services as an external expert to public and private entities. Her consulting work has focused on issues related to nutritional disorders, food safety, and proper nutrition, allowing her to expand and refine her professional and interpersonal skills.