VET317 Food Inspection and Diagnosis of Infections
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Showing course contents for the educational year starting in 2016 .
Course responsible: Truls Nesbakken
Teachers: Bente Kristine Andersen
ECTS credits: 3
Faculty: Faculty of Veterinary Medicine and Biosciences
Teaching language: NO
Teaching exam periods:
Look at the semester plan
Course frequency: Yearly
First time: 2014H
Last time: 2016H
Food and meat inspection
The block forms the basis so that the student after completing the course will master the following «Day one skills» by EAEVE: 1.1, 1.3, 1.4, 1.5, 1.6, 1.8, 1.9, 1.10, 1.11, 1.12, 1.13, 1.14, 2.3, 2.4, 2.5, 2.6, 2.7, 2.9, 3.2, 3.3, 3.5, 3.6, 3.8, 3.13, 3.14, 3.17, 3.20
After completing the course the student should:
Be able to perform ante-and post-mortem inspection of production animals and identify factors that affect food safety, animal health, animal welfare and quality of products derived from animals.
The student should:
- Be able to carry out ante and post-mortem inspections.
- Be able to make relevant technical evaluations in terms of meat inspection rating of the slaughter.
- Be able to perform simple assessment of slaughter hygiene.
- Be able to perform simple assessment of animal welfare in slaughterhouses.
- Have theoretical knowledge on the assessment of slaughterhouses and other food industry's Hazard Analysis Critical Control Point (HACCP) system.
- Have theoretical knowledge of inspection / auditing of food businesses.
All students will travel to Sandnes in the mixed clinical rotation, which includes 1 week in Sandnes. To attend classes, students must have completed a field trip to the slaughterhouse in 6th semester. (Students meet at Highland, the Sunday before the rotation week in Sandnes.)
Relevant legislations and regulations (See the block's home area on Fronter).
Teaching is carried out in the slaughterhouse, and students get, through practical work and group instruction, an introduction to animal welfare during transport, housing, driving, anesthesia and euthanasia. Veterinary tasks such as ante-mortem inspection and post-mortem inspection (assessment of slaughter) have a special focus. Knowledge of slaughter hygiene, animal welfare at slaughterhouses, inspection and auditing of slaughterhouse and extraction of samples in connection with monitoring programs are also included in the curriculum.
The main focus will be on work at the FSA. This includes risk-based supervision, supervision philosophy, holistic thinking, the Food Safety Act and the administration of this Act, inspection and audit, client's internal control, import and export. Based on the common theoretical introduction at NVH, students participate in groups on practical inspections and audits together with the staff from the Food Safety Authority's regional office in Sandnes.
Blocks earlier in the programme
The course week in Midt-Rogaland is mandatory. Students must contact the examination coordinator unless the course can be completed on the scheduled week. An assessment of the course can be completed later in the fall or the year after. In the week it is allowed with up to one day's absence. If the student has more than one day's absence, the whole week must be re-taken at a later time.
Practical/oral examination in food and meat inspection
The examination will be conducted in the premises of Fatland Jæren A/S, Friday in rotation week.
Students will perform post-mortem examination of at least two slaughters and will be examined in relation to this.
After completing the post-mortem examination, the student will be examined in relation to the learning outcome's descriptions.
To pass the examination, both parts must be assessed as passed. If the student fails, both parts must be re-taken in Sandnes. Date will be arranged individually. It will be offered internship at the forefront in connection with this. Fail examination will not affect the clinical examinations in the autumn.
Examination support material: None
Lab coats, boots and helmets are handed out in slaughterhouses.
On the first day at the slaughterhouse, the students get general information about safety, fire and knife use. Emphasis will be placed on getting the students into an environment where many people are working in a relatively small area, with fast movements, sharp knives, boiling water, etc. Students will stay close to the facilitator and follow direct orders about where to roam.
In the practice period of meat inspection, students are always together with an educator who knows the facility well. Every morning at the various facilities, the students get a brief refresher on the use of protective equipment and an introduction to fire safety / evacuation routes. When knife use is relevant, an educator will display in practice how the knife use shall be carried out, sheath use and washing. The knife should not be used for pointing, only for sectioning. The hand not holding the knife should be kept well away from the blade leading hand.
Examination details: :