title: The veterinary food hygienist in the food industry: contextual analysis and perspectives.
abstract: After an introduction concerning the structure of Italian and European Veterinary Offices, the authors outline the features of food production in the provinces of Parma and Reggio Emilia, particularly concerning the role of veterinary hygienists and of the other professionals operating along the food chain. The authors underline that veterinarians should improve their managerial skills, together with the technical and legal competences acquired during the bachelor course, (eventually integrated by stages in food factories) and undertake continuous post-university improvement, enabling them to face the competition presented by new professionals.
authors.affiliation: Department of Animal Health, Section of Foof Inspection, University of Parma, Parma, Italy. franco.brindani@unipr.it
authors.forename: F
authors.initials: F
authors.lastname: Brindani
authors.forename: A
authors.initials: A
authors.lastname: Paris
authors.forename: L
authors.initials: L
authors.lastname: Giusti
mesh_terms: D000818:Animals; D003257:Consumer Product Safety; D004520:Education, Veterinary / Q000592:standards*; D005502:Food / Q000592:standards*; D019649:Food Industry / Q000592:standards*; D005513:Food Inspection / Q000592:standards*; D005523:Food Supply / Q000592:standards; D006801:Humans; D006920:Hygiene / Q000592:standards*; D007558:Italy; D018634:Veterinarians / Q000458:organization & administration* / Q000592:standards