| Course title | Food Hygiene and Inspection I |
| Course code | Vete4073 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 24 |
| Independent study hours | 41 |
| Date of course confirmation | 07/04/2021 |
| Responsible Unit | Institute of Food and Environmental Hygiene |
| Course developers | |
| Dr. med. vet., asoc. prof. Margarita Terentjeva |
|
| 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 Vete4110, Clinical and Laboratory Diagnostics I Vete4111, Clinical and Laboratory Diagnostics II Vete4115, Parasitology and Parasitic Diseases II Vete6022, Physiology I Vete6023, Physiology 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 the quality and safety of foods 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, 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 – independent literature studies. |
|
| Course Content(Calendar) | |
| 1. History and development of study course, role of veterinarian in food control – 2h lectures un 2h laboratory works.
2. Meat hygiene. Transportation of animals to slaughterhouses, pre-slaughter holding – 2h lectures and 2h laboratory works. 3. Ante-mortem inspection. Welfare evaluation. Food chain information, Decision making – 5h laboratory works. 4. Requirements for slaughterhouse premises and equipment. Slaughter hygiene – 3h lectures. 5. Animal (cattle, pig) slaughter techniques -5h lectures. 6. Post-mortem meat inspection – 11h laboratory works. 7. Extended post-mortem meat inspection – 2h laboratory works. 8. Meat inspection lesions. Judgment of meat – 8h laboratory works. 9. Health mark. Traceability. Record keeping in meat inspection – 2h lectures un 2h laboratory works. 10. Poultry slaughter and hygiene – 2h lectures. 11. Sampling in the slaughterhouse. Evaluation of results – 2h laboratory works. |
|
| Requirements for awarding credit points | |
| Successfully completed two tests. Attendance of 80% of lectures and practical works. Independent work with literature in accordance with the topics covered by lectures and laboratory works. | |
| Description of the organization and tasks of students’ independent work | |
| Independent work with literature in accordance with the topics covered by lectures and laboratory works. | |
| 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 are 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", all tests work must be evaluated with a successful grade. | |
| Compulsory reading | |
| 1. Gracey’s meat hygiene. D.S. Collins, R.J. Huet (ed). Chchester, West Sussex, UK: John Wiley and Sons Inc., 2015. 329 p.
2. Grist A. Porcine Inspection: anatomy, physiology and disease conditions. Packington, Leicestershire: Context Products, 2007. 227 p. 3. Grist A. Bovine meat inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2008. 278 p. |
|
| Further reading | |
| 1. Grist A. Ovine meat inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2010. 310 p. 2. Grist A. Poultry inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2006. 276 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. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740 |
|