| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Hygiene and Inspection |
| Course code | VeteP014 |
| Credit points (ECTS) | 6 |
| Total Hours in Course | 162 |
| Independent study hours | 162 |
| Date of course confirmation | 07/04/2021 |
| Responsible Unit | Institute of Food and Environmental Hygiene |
| Course developers | |
| Dr. med. vet., asoc. prof. Margarita Terentjeva |
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| 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 Vete2015, Anatomy of the Domestic Animals III Vete2024, Bacteriology, Mycology, Virology II Vete3025, Bacteriology, Mycology, Virology III Vete3036, Parasitology and Parasitic Diseases I Vete4073, Food Hygiene and Inspection 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 |
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| Course abstract | |
| During the course students are acquainted with the main functions of the competent authority and official control within the food chain, the main responsibilities and tasks of the official representatives (food inspectors). Students are get acquainted with responsibilities and main tasks of the official veterinarians at the slaughterhouse: animal welfare, ante-mortem and post-mortem inspection, sampling and laboratory testing, decisions on fitness of meat for human consumption, slaughterhouse hygiene assessment. | |
| Learning outcomes and their assessment | |
| • Knowledge and understanding about the fundamentals of food hygiene and safety requirements, official control procedures for assessment of food safety, contamination sources of food and its prevention – presentation of the training case analysis;
• skills to select appropriate food safety assessment method, to do sampling, to evaluate results, to explain needs for specific hygiene/safety requirement of foods and to discuss about the principles of food hygiene and food hygiene decisions with professionals and non-professionals – training report on tasks were done; • 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 the food safety and fitness for human consumption – training case analysis. |
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| Course Content(Calendar) | |
| 1. Students are get acquainted with the competent authority, responsibilities and tasks of inspectors, principles of the inspection of enterprises within the food chain.
2. Inspection staff supervised inspection of the food chain enterprises. 3. Students are get acquainted with slaughter, the official veterinarian tasks and responsibilities at the slaughterhouse, ante-mortem and post-mortem inspection at the slaughterhouse. 4. Official veterinarian-supervised animals and meat examination at the slaughterhouses. |
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| Requirements for awarding credit points | |
| Students make records on inspection tasks were undertaken in the enterprises and slaughterhouses, and prepare in-depth analysis of one food enterprise or slaughterhouse inspection. The case report should be presented to students and the responsible teacher during public discussions. The records of fulfilled tasks and case analysis are evaluated in accordance with the criteria of the 10 point system scale indicated in the LLU Study Regulations. | |
| Description of the organization and tasks of students’ independent work | |
| The case analysis is a case study of the situation affecting food hygiene, in which the student should study in-depth the factors affecting food hygiene, possible consequences, methods of inspection and impact on the fitness for human consumption. After submitting the written form of the paper, it should be presented orally with an illustrated PowerPoint presentation within 5 to 7 minutes time frame, expressing the most relevant information on the subject and answering questions and justifying the information provided. The work must be submitted and defended within the deadline set by the course supervisor. | |
| Criteria for Evaluating Learning Outcomes | |
| Student skills are assessed in accordance with the procedures specified in the programme of the practical training. The performance of the training tasks and the case report are evaluated in accordance with the criteria of the 10 point system scale indicated in the LLU Study Regulations. The training and the case analysis must be successfully completed. | |
| 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. Fernandes R. Microbiology handbook. Meat Products. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. 297 p. 3. Fernandes R. Microbiology handbook. Dairy products. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. 173 p. 3. Hui Y.H. Plant sanitation for food processing and food service. Boca Raton: CRC Press, 2015. 1327 p. |
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| Further reading | |
| 1. Fernandes R. Microbiology handbook. Fish and seafood. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. 258 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. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X 4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740 |
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| Notes | |
| Compulsory course of study programme Veterinary medicine. | |