ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00276o17Semester: 2017/2018 summer
Name: Slaughter Animal and Meat Hygiene part 2 - 8th semester
Major: Veterinary Medicine
Study Type: one cycle
Course type: compulsory
Study Semester: 8
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr Krystyna Morzyk
Language of instruction: Polish / English
Learning outcomes: Knowledge: a)Identifies the food safety hazards that occur in the process of slaughtering animals for slaughter b)Indicates the current rules governing the veterinary supervision of obtaining meat from slaughter and game animals c)Identifies changes in meat induced by disease processes that affect the quality and evaluation of meat d)Proposes and plans post-mortem laboratory testing of meat Practical skills: a)Estimates and identifies risks to humans, due to improper assessment of the post mortem meat b)Performs ante-mortem examination of animals for slaughter and post-slaughter meat c)Identifies the hazards for humans, which result from the consumption of meat not submitted sanitary-veterinary inspection
Competences: a)Defines the terms of cooperation with the Veterinary Inspection and State Sanitary Inspectorate to protect public health b)Makes decision on the evaluation of meat after veterinary inspection.
Prerequisites: Animal anatomy and physiology, biochemistry, infectious diseases, parasitiology.
Course content: Conditions of obtaining the raw meat, ante- and post mortem meat inspection, hazard analysis of raw meat, evaluation of meat .
Recommended literature: Wilson's Practical Meat Inspection. William G. Wilson: Meat Hygiene. J. F. Gracey, David S. Collins, Robert J. Huey Meat hygiene. David S. Collins http://books.google.pl/books?id=KPi6XkazZYIC&printsec=frontcover&hl=pl&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false Game meat hygiene in focus. Microbiology, epidemiology, risk analysis and quality assurance edited by: P. Paulsen, A. Bauer, M. Vodnansky, R. Winkelmayer and F.J.M. Smulders
Assessment methods: Passing grade of classes after each semester; final written or oral exam after semester 9; passing exam on meat inspection. Minimum required knowledge for passing- 60%.
Comment: This subject lasts 3 semesters: Meat Hygiene I, II, III. There are obligatory practical labs in slaughterhouses.