Course code Vete6035

Credit points 3

Food Control and Inspection

Total Hours in Course120

Number of hours for lectures32

Number of hours for seminars and practical classes16

Independent study hours72

Date of course confirmation25.02.2015

Responsible UnitInstitute of Food and Environmental Hygiene

Course developers

author prof.

Aivars Bērziņš

Dr. med. vet.

author Pārtikas un vides higiēnas institūts

Margarita Terentjeva

Dr. med. vet.

Prior knowledge

PārZ6007, Quality Systems in Food Chain

Vete5009, Food Technology

Vete6029, Foodborne Infections

Vete6030, Food Marketing

Vete6031, Food Toxicology

Course abstract

Students study evaluation of quality and safety of foods of animal origin. Subject includes meat hygiene and inspection course where beef, pig, poultry and other slaughter technologies and its impact on hygienic quality of carcasses and slaughter products. Good Manufacturing Practice (GMP) and self-control systems (HACCP in meat and fishery industry). Basics of fish and fish products hygiene, milk and milk products hygiene, eggs and eggs products hygiene, honey, fruits and vegetables hygiene are included in the study course.

Learning outcomes and their assessment

• Knowledge and understanding about fundamentals of food hygiene and safety requirements, contamination sources of food products and its prevention – final test.
• Skills to select appropriate food processing plant and food inspection and assessment method, to take samples for laboratory testing and to evaluate results, to explain needs for specific quality/safety requirement of foods and to discuss about principles of food hygiene with professionals and non-professionals – practical work.
• 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 – independent literature studies.

Course Content(Calendar)

1 Meat science. Meat hygiene. Transport of animals to slaughterhouse, lairage and stunning – 2h lectures.
2 Technological and hygienic requirement to the slaughterhouse. Legislation – 2h lectures.
3 Slaughter of animals and poultry: stunning, bleeding, further processing of carcass – 2h lectures.
4 Sampling in the slaughterhouse, testing methods – 2h lectures.
5 HACCP in slaughterhouses and meat processing plants. Good Hygienic Practice and Good Processing Practice (GPP) – 2h lectures, 4h practical works.
6 Factors affecting meat hygiene. Biochemical processes in meat post-mortem. Meat aging – 2h lectures.
7 Microbiology of meat. Spoilage of meat. Normal and pathogenic microflora – 2h lectures, 4h practical works.
8 Hygiene and fish and fish products. Factors affecting fish meat quality. Processing of meat and meat products – 2h lectures.
9 Laboratory testing of fish and fishery products. Contamination. Microbiological criteria – 2h lectures.
10 Milking hygiene. Contamination sources of milk and milk products. HACCP in milk processing plants – 4h lectures.
11 Microbiology of milk and milk products. Spoilage of milk. Milk safety – 4h lectures, 4h practical works.
12 Poultry eggs. Microbiology and spoilage of poultry eggs. Quality and safety of poultry eggs – 2h lectures.
13 Honey. Microbiology of honey. Evaluation of quality and safety – 2h lectures.
14 Fruits and vegetables. Microbiology, spoilage. Quality and safety 2h lectures, 4h practical works.

Requirements for awarding credit points

Attendance of 80% of lectures and practical works. Successfully completed practical works and final test.

Description of the organization and tasks of students’ independent work

Independent literature studies are evaluated in accordance with the topics and tasks for lectures and practical works.

Criteria for Evaluating Learning Outcomes

Student skills are assessed in accordance with the procedures specified in the tasks of the practical work.
The final study course test is evaluated in accordance with the criteria of the 10 point system scale indicated in the LLU Study Regulations. To get the final grade of the study course "passed with mark", the tests work must be evaluated with a successful grade.

Compulsory reading

1. Forsythe S.J., Hayes P.R. Food Hygiene, microbiology and HACCP. 3d ed. Gaithersburg (Maryland): Aspen Publications, 1998. 449 p. Pieejams:,-S.J.-Forsythe 2. Lelieveld H.L.M., Mostert M.A. Handbook of hygiene control in the food industry. Cambridge: Woodhead publishing limited, 2005. 720 p. Pieejams: 3. Gracey J., Collins D.S., Huey R. Meat hygiene. WB Saunders, 1999. 549 p. Pieejams: 4. Forsythe S.J. The microbiology of safe food. 2nd ed. Chichester, West Sussex, U.K.; Ames, Iowa: Wiley-Blackwell, 2010. 476 p.

Further reading

1. Harrigan F. Laboratory Methods in Food Microbiology. Academic Press, 1998. 2. Berck. P., Bigman D. Food Security and Food Inventories in developing Countries. CAB International, 1993. 3. Microorganisms in Foods 5. Microbial specifications of food pathogens. ICMSF

Periodicals and other sources

1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams 2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: 3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X


Compulsory course of professional master study programme “Food Hygiene”.