- Docente: Marcello Trevisani
- Credits: 1
- SSD: VET/04
- Language: Italian
- Teaching Mode: In-person learning (entirely or partially)
- Campus: Bologna
- Corso: Single cycle degree programme (LMCU) in Veterinary Medicine (cod. 8206)
Learning outcomes
After completing this module the student will (should) know what are the main food safety issues that concern poultry, rabbit and game meat. Students have to identify the lesions and abnormalities that lead to the exclusion of meat from the consumption and must know the procedures for the veterinary checks examination and ante and post mortem inspection carried out at farm and at the slaughterhouses and at game meat processing plants.
Course contents
Through practical experience and discussion of cases the student learns the principles and methods of control of the safety of poultry and rabbits, wild game and is able to use the knowledge for clinical and pathological judge the suitability for consumption and is able to evaluate what actions implemented in accordance with the provisions of law relating to the health check on the production of poultry and rabbit meat and game, and the welfare of animals and is able to plan and perform audits to assess implementation of procedures for hygiene and control of hazards (HACCP) in poultry and rabbit food companies and is able to implement sampling plans for the official controls and interpret the results of laboratory tests.
Readings/Bibliography
Educational materials consist of recommended text books and of keynotes and documents available to students in the appropriate http://campus.cib.unibo.it website or via the website of the teacher of the course http://www.unibo.it /teachers /marcello.trevisani
Teaching methods
Documentation and discussion of cases in the classroom. On site inspections and guided visits in slaughterhouses or examination of video that document the slaughether lines of poultry and rabbits
Assessment methods
Written questionnaires will be provided during the course. The students will respond in short form. The evaluation of skills is the subject Examination license to practice as veterinarians that is done by official veterinarians after the students have got their BSc/MSc diploma.
Teaching tools
Participation in the discussion of clinical cases. They will be documented by means of images. Observations and findings in the context of poultry and rabbit slaughterhouses and game collection will be made by means of video documentation if visits at the food business operators facilities will not be possible.
Office hours
See the website of Marcello Trevisani