About this course

The course provides practical training in meat inspection and insight into the role of the official veterinarian in the food production chain. Teaching is carried out in collaboration with the Norwegian Food Safety Authority at abattoirs in Rogaland and includes meat inspection and food safety, ante- and post-mortem inspection, abattoir hygiene, animal welfare, and food chain information.

Learning outcome

Knowledge

The student:

  • is familiar with the role and responsibilities of the official veterinarian
  • understands the importance of meat inspection and the use of food chain information

Skills

The student:

  • can perform ante- and post-mortem inspection, including emergency slaughter
  • can carry out meat inspection of food-producing animals
  • can make professional assessments in meat inspection
  • can assess slaughter hygiene and animal welfare in abattoirs
  • can apply relevant legislation in practical situations
  • can reflect on complex situations involving conflicting societal interests

General competence

The student:

  • can reflect on their own level of knowledge and skills in practical professional practice
  • can identify their own academic strengths and weaknesses

  • Learning activities

    Practical training (clinical rotation)

  • Syllabus

    Information on syllabus literature, learning outcomes, and reading guidance will be provided on Canvas

  • Assessment method

    Practical examination in meat inspection

    Grading: pass / fail

  • About use of AI

  • Mandatory activity

    The following activity is mandatory:

    • rotation in meat inspection

    Rules:

    In case of absence: The student must complete the rotation later in the semester if practically possible, or in the following year in cases of absence exceeding one day (valid absence). The student will not be permitted to sit the examination if there is more than one day of absence (valid or invalid) from the rotation.