79827 - Core Clinical Training in Food Inspection, Control and Certification 2

Learning outcomes

The student applies practical procedures for the inspection of foods and applies Official Controls by the Official Veterinarian operating in slaughterhouses and processing plants of products of animal origin. The student is able to use clinical, anatomical-pathological, food hygiene, and inspection knowledge to formulate a judgment of fitness of food for human consumption. Additionally, the student can communicate to food business operators the best practices to protect animal welfare during transport and slaughter. The student learns the principles for assessing food safety during operations carried out in the stages of slaughter, processing, and marketing of products of animal origin; they are able to plan and conduct audits to evaluate the implementation of hygiene procedures, control hazards in food, assess traceability, and take necessary actions to ensure compliance with regulations related to food safety over food production and appropriate disposal of animal by-products.

Course contents

The professional core activities will be carried out on scheduled days for a total of 54 hours and include:

Official Control activities at slaughterhouses (ruminants, pigs and poultry) related to:

• Protection of animal welfare during transport and slaughter
• Checks on animal identity and document control
• Ante-mortem inspection
• Assessment of hygienic practices at the abattoir
• Post-mortem inspection
• Control of animal by-products (ABP)

 

Module 1 (6 hours DIMEVET): Simulation activities for the application of Official Controls using the “Virtual Slaughterhouse Simulator” software:

• Conducting an audit of a slaughterhouse within the framework of official controls including ante-mortem inspection (including animal identification and document control), post-mortem inspection, animal welfare protection measures, hygienic practices, and ABP.

 

Inspection, surveillance, and control activities at facilities for the production, processing, storage, distribution, serving, and marketing of foods of animal origin.

• Evaluation of the prerequisites and structural, hygienic, and technological requirements of the production of processed food.
• Module 2 (2 hours DIMEVET): Analysis of case studies related to the hygienic-sanitary inspection of fresh and processed meats.

 

Analysis of case studies related to (DIMEVET):

• Module 1 (2 hours): Activities of the Official Veterinarian at the slaughterhouse.
• Module 3 (4 hours): Control of chemical hazards in products of animal origin.
• Module 4 (4 hours): Control of microbiological hazards in ABP.

The Syllabus of the course and the list of EAEVE Day One Competencies that the course contributes to can be viewed on the dedicated page.

Readings/Bibliography

No textbooks are required. National and European regulations on the hygiene and safety of food production.

Teaching methods

Practical activities shadowing Official Veterinarians during the performance of their duties at the abattoir; simulated audit activities using the virtual slaughterhouse simulator; analysis of case studies (problem-solving) in the classroom.

Assessment methods

Achieving eligibility to pass the course requires attendance of at least 80% of the activities and passing a test using the virtual slaughterhouse software.

Teaching tools

Virtual slaughterhouse simulator

 

Students with DISABILITIES or SLDs must contact the teacher to have adaptations to teaching during the lesson or to the assessment methods. They will do it by email, by entering the reference staff they are followed by in the C/C.

Office hours

See the website of Alessandro Seguino

See the website of Andrea Serraino

See the website of Giampiero Pagliuca

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