VET341 Veterinary Public Health, Part 2

Credits (ECTS):4.5

Course responsible:Eystein Skjerve

Teaching language:Norsk

Course frequency:Yearly

Nominal workload: 135  hours

Teaching and exam period:This course starts in Fall semester. This course has teaching/evaluation in Fall 

About this course

VET341 includes to parts. Part 1 includes the basic competence in the regulations and the scientific platform for control of infectious diseases in animals and zoonotic infections is given. Part 2 gives the theoretical and practical elements of meat inspection.

Learning outcome

After completing the course the student should:

Part 1:

  • Know the national regulations that form the framework for the control of infectious diseases in animals and zoonotic infections, including import regulations.
  • Understand the basis for disease control, how infections spread in populations, the interaction between clinical veterinary medicine and infection control, the use of diagnostic tests, quarantine, and isolation, vaccination.
  • Know the structure and function of key surveillance programs organized by the FSA and animal industry
  • Know the emergency procedures, reporting obligations and principles for management of serious/ exotic infections  (A-list) in domestic animals
  • Be able to review and evaluate an established control and monitoring programs
  • Have knowledge and skills in the use of quantitative epidemiological methods to detect, monitor and combat infectious diseases in a population
  • Understand how infectious animal diseases and zoonoses spread in populations and could simulate the path of an infectious disease in simple simulation models
  • Recognize the importance of exotic diseases and to propose appropriate measures to prevent such diseases
  • Be able to find information about both diseases and the relevant epidemiological tool for assessing sample sizes, diagnostic test characteristics etc.

Part 2:

  • Be able to carry out ante and post-mortem inspections, including emergency slaughter.
  • Be able to make relevant technical evaluations in terms of meat inspection rating of the slaughter
  • Be able to perform a simple assessment of slaughter hygiene
  • Be able to perform A basic 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
  • Part 1 is taught mainly on Ås with a mix of theory, cases and group discussions. The teaching is problem-based and interactive with contact between students and student-teachers. Elements of the theory are also given as e-learning  (recorded lectures). Students will also be three days in the Food Safety Authority and gain insight into FSA's work on disease control and meet the livestock industry to learn about the industry's efforts and responsibility for disease control.

    Part 2 (meat inspection) is taught in Sandnes in rotation over a week. The teaching takes place in the slaughterhouse, and the students get through practical work and group discussions an introduction to veterinary tasks linked to ante-mortem inspection and post-mortem inspection (evaluation of carcasses) which have a special focus. Knowledge of slaughter hygiene, animal welfare during transport and in slaughterhouses, inspection, and auditing of the slaughterhouse and sampling in adherence to monitoring programs are also included in the teaching.

  • The teaching is interactive, with considerable contact between students and teachers.
  • VET341 based on completed training during the first 4 years of the veterinary study. To participate in the meat inspection parts, students have to complete a visit to a slaughterhouse in the 6th semester.  
  • Part 1 has no exams, and evaluation based on attendance and activity in teaching events. Course coordinator provides a pass / fail on this.

    Part 2: Practical/oral examination in meat inspection The examination will be conducted in the premises of Fatland Jæren A/S, Friday in the rotation week.  

    • Practical:  Students will perform post-mortem examination of at least two slaughters and will be examined in relation to this.
    • Theory : After completing the post-mortem examination, the student will be examined in relation to the learning outcome's descriptions.  

  • An own examinator is present during the exam in meat inspection.
  • Part 1 requires participation and participation in public discussions and group activities.

    Part 2 in Sandnes meat inspection are entirely mandatory. The student has to contacts the main teacher if not the course can be completed on the scheduled week. If possible the course can be completed later that same autumn or the following year. In the week it is permitted until 1 day absence. If the student has more than one day's absence, the whole week is taken again at a later date.

  • Requirements for personal equipment Lab coats, boots and helmets are handed out in slaughterhouses and at visits at the FSA

    HMS 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. Students will be required to sign-in to each slaughterhouse confirming that they are in good health and to declare any visits to other slaughterhouses or farms in the previous three days. Only healthy individuals be permitted to access slaughterhouses.

  • Part 1: Preparing for the course (10 hours); Lectures (10 hours); Self-study (35 hours): Group work (15 hours); Deployment (15 hours)

    Part 2: Preparing for the course (10 hours); Practical work (meat inspection) (20 hours); Theory and group discussions (20 hours).

  • VET 


  • Admitted to the Veterinary Medicine Program and completed the first 4 years of the stuiy