ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00297o12Semester: 2012/2013 summer
Name: Practice in veterinary inspection II
Major: Veterinary Medicine
Study Type: one cycle
Course type: compulsory
Study Semester: 10
ECTS points: 2
Hours (Lectures / Tutorials / Other): 0 / 80 / 0
Lecturer: dr Krystyna Morzyk
Language of instruction: Polish / English
Learning outcomes: Knowledge: - Student indicates the current rules governing the veterinary supervision of food processing plants. - Identifies deviations from the desired quality and safety of raw materials and finished food of animal origin. - Offers and planns required laboratory testing of food of animal origin. - Identifies the food safety hazards that occur in the food processing. Practical skills: - Performs monitoring control points and critical control points. - Estimates and identify risks to humans that result improper food quality. - Creates instructions and procedures for quality management systems of food establishments.
Competences: - Implements quality management systems in the food industry - Proposes corrective actions taken for the maintenance of the quality management system
Prerequisites: Food Sanitary Law, Food, Meat Hygiene, Food Hygiene
Course content: Students confront the known definitions used in the meat industry and the applicable laws governing sanitary veterinary surveillance in plants processing food of animal origin. Topics include issues relating to the practice of hygiene and infrastructure and the nature of processing laboratory course includes practical exercises (eg, laboratory testing of milk, meat, fish, etc.). The practice in processing plants is to make students familiar with the technology of processing, methods of packaging, storage and distribution of finished product, as well as the principles for the development of food quality systems, self-conducted in facilities and documentation activities in the field of GMP / GHP, HACCP and training.
Recommended literature: Food Law
Assessment methods: Credits
Comment: Practical work in food industry