| Course title | Food Chain control |
| Course code | Vete4117 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 24 |
| Number of hours for seminars and practical classes | 16 |
| Independent study hours | 41 |
| Date of course confirmation | 19/02/2019 |
| Responsible Unit | Institute of Food and Environmental Hygiene |
| Course developers | |
| Dr. med. vet., prof. Anda Valdovska |
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| Prior knowledge | |
| PārZB013, Basics of Food Technology Vete4073, Food Hygiene and Inspection I Vete5015, Organisation of Veterinary Services II VeteB020, Organisation of Veterinary Services I |
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| Course abstract | |
| During the course, students become acquainted with the legislative acts of the Republic of Latvia and the European Union that define international principles for ensuring food safety and quality, as well as the responsibility and control mechanisms for their implementation. The course addresses fundamental concepts of food safety, quality, and hygiene, types of food contamination, food labelling requirements, principles of consumer protection related to food, and issues of standardization. In addition, the course analyses the implementation of self-control systems in food establishments, quality assurance systems, the HACCP system, and the organization of official food control. | |
| Learning outcomes and their assessment | |
| After completing the course, the student:
Knowledge: demonstrates knowledge of food quality and food safety requirements established in the legislation of the Republic of Latvia and the European Union and understands the criteria used to assess food quality and food safety. Assessment: 2 tests. Skills: is able to assess compliance of food establishments with regulatory requirements at all stages of food production and distribution, analyze food chain processes, and identify food safety risks. Assessment: seminar classes. Competence: is able to make well-grounded decisions in food establishments to ensure food quality and food safety systems, based on regulatory requirements and risk analysis. Assessment: CECA assignment. |
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| Course Content(Calendar) | |
| 1.Subject and importance of food chain control. Food legislation in the European Union and Latvia. International organizations. Official food supervision and control. Introduction to the EU legislation database and the registers of the Food and Veterinary Service (FVS). 3 h lecture and 2 h seminar.
2.Quality assurance systems (ISO, EN, LVS). Standardization, certification, and accreditation. EU and national food quality schemes. Organic products. Registration and approval of food establishments. 3 h lecture and 2 h seminar. 3.Safety requirements for food and drinking water. Food hygiene requirements. Food contact materials. 3 h lecture and 2 h seminar. 4.Principles of food quality regulation. Food labelling, placing food on the market, food advertising. Analysis of labelling requirements. Test. 3 h lecture and 2 h seminar. 5.Self-control in food establishments, prerequisite programs, good manufacturing practice and good hygiene practice. HACCP system. Evaluation of process flow diagrams. 3 h lecture and 2 h seminar. 6.Food certificates, import/export. Rapid Alert System for Food and Feed (RASFF). Introduction to TRACES NT and the procedure for completing veterinary export certificates. 3 h lecture and 2 h seminar. 7.Handling food unfit for distribution. Responsibilities of food business operators. Foods for special purposes. General and specific requirements for food establishments. 3 h lecture and 2 h seminar. 8.Test. CECA defense. 3 h lecture and 2 h seminar. |
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| Requirements for awarding credit points | |
| Attendance at lectures is not mandatory. To be awarded credit points, the student must successfully pass two tests (assessment: “passed”) and complete and defend the CECA assignment (Clinical and Epidemiological Case Analysis). Missed practical-class tasks, after prior coordination with the course leader, must be submitted to the lecturer by the next week’s class. | |
| Description of the organization and tasks of students’ independent work | |
| Independent work includes studying the legislative acts of the Republic of Latvia and the European Union, reviewing lecture and seminar materials, and preparing the CECA assignment. Within the CECA assignment, each student is given an individual task: to evaluate a consumer complaint and the specific issues raised analyzing food chain control aspects. The written work must be submitted via the e-study platform (up to 20 pages). The defense takes place during the last practical class or, by individual arrangement with the course leader, in the form of a presentation. | |
| Criteria for Evaluating Learning Outcomes | |
| Tests are administered in written form (multiple-choice questions). A test is considered passed if at least 70% of the answers are correct. The CECA assignment is assessed as “passed” / “failed” and must be defended through a presentation. To receive the final course assessment “passed”, all tests and the CECA assignment must be passed. | |
| Compulsory reading | |
| Lelieveld, H., & Motarjemi, Y. (Eds.). (2014). Food safety management: A practical guide for the food industry. Academic Press. https://doi.org/10.1016/C2009-0-01959-X | |
| Further reading | |
| 1. PVD kvalitātes sistēmas dokumenti.
2. ES un LV likumdošanas dokumenti. 3. Codex Alimentarius standarti. |
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| 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 |
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| Notes | |
| Compulsory course of the second cycle professional higher education study program Veterinary Medicine. | |