Course code Vete6032
Credit points 3
Food Control and Inspection
Total Hours in Course81
Number of hours for lectures24
Number of hours for seminars and practical classes8
Independent study hours49
Date of course confirmation19.03.2014
Responsible UnitInstitute of Food and Environmental Hygiene
Course developer
Aivars Bērziņš
Dr. med. vet.
Course abstract
Students study evaluation of quality and safety of foods of animal origin (meat and meat products, fish and fishery products). 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). Fish and fish hygiene course is included as seperate module in the program.
Learning outcomes and their assessment
• Knowledge and understanding about fundamentals of food hygiene and safety requirements, contamination sources of food products and its prevention.
• 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.
• 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.
Compulsory reading
1. Forsythe S.J., Hayes P.R. Food Hygiene, microbiology and HACCP. 3d ed. Gaithersburg (Maryland) :Aspen Publications, 1998. 449 p. Pieejams: http://www.free-ebooks.com/author/P.R.-Hayes,-S.J.-Forsythe
2. Lelieveld H.L.M., Mostert M.A. Handbook of hygiene control in the food industry. CRC Press, 2005. 744 p. Pieejams: http://firatozel.files.wordpress.com/2011/08/handbook_of_hygiene_control_in_the_food_industry.pdf
3. Baltess V. Pārtikas ķīmija. Rīga: Latvijas universitāte. 1998. 478 lpp. Ir LLU FB ~ 80 eks.
4. Gracey J., Collins D.S., Huey R. Meat hygiene. WB Saunders, 1999. 549 p. Pieejams: http://www.gobookee.net/meat-hygiene-gracy/
Further reading
1. Harrigan F. Laboratory Methods in Food Microbiology. San Diego: Academic Press. 1998. 532 p.
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 London etc. : Blackie Academic and Professional, 1996. 513 p.
Periodicals and other sources
1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams LLU tīklā http://www.sciencedirect.com/science/journal/01681605
2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/09567135
3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X