ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00282o17Semester: 2017/2018 summer
Name: Practice in veterinary inspection part 1
Major: Veterinary Medicine
Study Type: one cycle
Course type: compulsory
Study Semester: 8
ECTS points: 2
Hours (Lectures / Tutorials / Other): 0 / 80 / 0
Lecturer: dr Krystyna Morzyk
Language of instruction: Polish / English
Learning outcomes: Knowledge: a) Student identifies food safety hazards that occur in the process of animals slaughter, defines the sanitary requirements for slaughterhouse b)Indicates the current rules of the veterinary supervision on meat production from slaughter and game animals c)Describes the principles for meat evaluation and marking Verifies projects of slaughterhouses and meat cutting plants Practical skills: a)Performs ante-mortem examination of animals for slaughter and post-slaughter meat b)Estimates and identifies risks to humans, due to improper assessment of the post mortem meat c)Identifies the hazards for humans, which result from the consumption of meat is not tested medical and veterinary
Competences: a)Graduates are prepared to work in the inspection of ante-mortem of slaughter animals and meat, as well as supervision over meat plants.
Prerequisites: Food sanitary law, Meat Hygiene
Course content: The course presents knowledge of animal welfare during transport and slaughter, methods of animal slaughter, meat inspection techniques, post-mortem evaluation and meat labeling rules, chemical and microbiological tests, laboratory changes occurring in meat after slaughter, dealings with animal byproducts, sanitary requirements in meat production, storage and transport of meat, safety management systems in meat plants.
Recommended literature: Law regulations related to meat inspection
Assessment methods: Oral and practical exam
Comment: Practical ante and post mortem meat inspection