Course code Vete4117

Credit points 2

Food Chain control

Total Hours in Course80

Number of hours for lectures24

Number of hours for seminars and practical classes16

Independent study hours40

Date of course confirmation19.02.2019

Responsible UnitInstitute of Food and Environmental Hygiene

Course developer

author Pārtikas un vides higiēnas institūts

Anda Valdovska

Dr. med. vet.

Prior knowledge

Vete5012, Organisation of Veterinary Services II

Vete6042, Organosation of Veterinary Services III

Course abstract

During studies students are getting acquainted with Latvian and EU food legislation regarding to evaluation of international princips of food safety and quality, as well as responsibility of the control. There are topics connected with food safety, quality, hygiene, types of food contamination, food labeling, princips of consumer protection, standartisation procedures, selfcontrol and food establishments, quality assurance systems, HACCP, official control of food.

Learning outcomes and their assessment

After completing the course student will have:
Knowledge about food quality and safety requirements, determined by legislation. 2 tests
Skills to assess the compliance of establishments at all stages of foodstuffs production and distribution. Seminar lessons.
Competences to make decisions at the food establishments for ensuring of food safety and quality. KEGA work.

Course plan

1. Food marketing, its importance. International principles for food trade. Food legislation in EU and Latvia. / Introducing the EU Food Law Database. 2 h lectures, 2.5 h seminar
2. Principles of food quality control. Food labeling, distribution, advertising./ Labeling requirements’ Form, Task for the Rapid Alert System, 4 h lectures, 2.5 h seminar
3. Safety requirements for food and drinking water. Hygiene requirements for food./ Specific labeling requirements; 4 h lectures, 2.5 h seminar
4. Disposal of unsuitable foods; food company responsibility; self-control in the food company / General and specific requirements for food company; 4 h lectures, 2.5 h seminar
5. HACCP system; Food monitoring and control / Evaluation of production schemes; 6 h lectures, 4 h seminar;
6. Quality providing systems (ISO, EN, LVS). Standardization; Consumer protection; 4 h lectures, 2 h seminar;

Requirements for awarding credit points

Attending of lectures are not obligatory.
Succesfully completed two tests and one KEGA work.
Works of absent workshops should be shown to the teacher until the next week workshop.
Final test in study subject – test without mark.

Description of the organization and tasks of students’ independent work

Studies of LV and EU legislation, materials of lectures and workshops, development of KEGA work.
In a clinical and epidemiological case analysis (KEGA) work, a student for selected food company should develop a self-monitoring system based on HACCP principles. The work must be submitted in written form (up to 20 pages in total). Defense of the work takes place in the form of individual discussions with the teaching staff.

Criteria for Evaluating Learning Outcomes

The test is organized in written form (open questions and questions with multiple answers). The test is "passed" with at least 70% correct answers.
KEGA's work is rated with "passed" or "not passed".
To get the final grade of the study course -"test", all tests in the semester and KEGA work must be "passed".

Compulsory reading

Luning P.A., Marcelis W.J., Jongen W.M.F. Food quality management. The NL: Wageningen pers., 2002. 323 p.

Further reading

1. PVD kvalitātes sistēmas dokumenti.
2. ES un LV likumdošanas dokumenti.
3. Codex Alimentarius standarti.

Periodicals and other sources

1. Latvijas Republikas tiesību akti. Pieejams: www.likumi.lv;
2. EUR-Lex - piekļuve Eiropas Savienības tiesību aktiem. Pieejams: https://eur-lex.europa.eu/homepage.html?locale=lv

Notes

Compulsory course of study programme Veterinary medicine, 11th semester