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Food Hygiene and Inspection II

Course developer

Prior knowledge

PārZ4032, Basics of Food Technology

Vete2009, Bacteriology, Mycology, Virology I

Vete2013, Anatomy of the Domestic Animals I

Vete2014, Anatomy of the Domestic Animals II

Vete2024, Bacteriology, Mycology, Virology II

Vete3025, Bacteriology, Mycology, Virology III

Vete3036, Parasitology and Parasitic Diseases I

Vete4073, Food Hygiene and Inspection I

Vete4110, Clinical and Laboratory Diagnostics I

Vete4111, Clinical and Laboratory Diagnostics II

Vete4115, Parasitology and Parasitic Diseases II

Vete6022, Physiology I

Vete6023, Physiology II

Replaced course

VeteB036 [GVETB036] Food Hygiene and Inspection II

Course abstract

During the course students are acquainted with the main requirement for foodstuffs of animal and plant origin safety assessment (meat, meat products, milk, milk products, fish and fishery products, eggs and honey). Students are introduced to food production, processing and distribution hygiene and official control food safety requirements. Students apply different methods for detection of quality and safety of foods of animal origin and making food safety related decisions.

Learning outcomes and their assessment

• Knowledge and understanding about the fundamentals of food hygiene and safety requirements, contamination sources of food products and its prevention within the food chain– 2 tests;
• skills to select appropriate food safety assessment method, sampling, food examination and laboratory results evaluation, to explain needs for specific quality/safety requirement of foods and to discuss about the principles of food hygiene with professionals and non-professionals – laboratory works;
• competence to assess the compliance of foodstuffs and food enterprises with specific food hygiene requirements, to apply appropriate inspection and laboratory testing methods and to make a decision on food safety and fitness for human consumption – KEGA work.

Course Content(Calendar)

1. Factors affecting meat quality. Post-mortem processes in meat. Effect of animal stress on the meat quality – 2h lectures.
2. Meat microbiology, spoilage. Microbiological criteria – 2h lectures and 10h laboratory works.
3. Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) in slaughterhouses. HACCP. Hygiene monitoring. 2h lectures and 4h laboratory works.
4. Specific Risk Material (SRM). Transmissible Encephalopathies (TSE) in food hygiene – 2h lectures.
5. Residues. Reasons and effect on human health. Monitoring in the slaughterhouses – 2h lectures.
6. Fish and fishery products, factors affecting their quality, microbial contamination. HACCP -2h lectures.
7. Official control of fish and fishery products – 4h laboratory work.
8. Introduction to milk hygiene. Microbiological contamination of milk, reasons, control – 2h lectures and 4h laboratory works.
9. Mastitis and milk safety. Zoonoses. HACCP in dairy processing companies. Official control requirements – 2h laboratory works.
10. Quality and safety of poultry eggs – 2h lectures and 2h laboratory works.
11. Quality and safety of honey – 2h lectures and 4h laboratory works.
12. Water hygiene – 2h lectures and 4h laboratory works.
13. Quality and safety of vegetables and fruits – 2h lectures and 4h laboratory works.

Requirements for awarding credit points

Attendance of 80% of lectures and laboratory works. Successfully completed two tests, KEGA work and examination.

Description of the organization and tasks of students’ independent work

Clinical and Epidemiological Case Analysis (KEGA) work is a case study of the situation affecting food hygiene, in which the student should study in-depth analysis of the case based on the available literature. The work consists of the following chapters: Introduction; Material and Methods; Results; Discussion; Conclusions, and References. At least 5 research publications must be used in the work. KEGA should consist of at least 10 pages and should be submitted in written form. The work must be submitted within the deadline set by the course supervisor.

Criteria for Evaluating Learning Outcomes

Student skills are assessed in accordance with the procedures specified in the tasks of the practical work. The study course tests and KEGA work are evaluated in accordance with the criteria of the 10 point system scale indicated in the LLU Study Regulations. To take the exam, all tests and KEGA must be successfully completed. The exam is organized in written form and consists of test questions (50) and open questions (10) in a 10-point system, the lowest successful grade is given if 50% of all questions are correctly answered.

Compulsory reading

1. Forsythe S.J. The microbiology of safe food. 2nd ed. Chchester, West Sussex, U.K.; Ames, Iowa: Wiley_Blackwell, 2010. 476 p.
2. Sofos J. Advances in Microbial Food Safety, Vol.2. Cambridge:Woodhead Publishing, 2015. 416 p.
3. Hui Y.H. Plant sanitation for food processing and food service. Boca Raton: CRC Press, 2015. 1327 p.

Further reading

1. Hoorfar J. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing, 2012. 360 p.

Periodicals and other sources

1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605
2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135
3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X
4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740

Notes

Compulsory course of study programme Veterinary medicine.