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| VETE0047-1 | Inspection of animal food
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| Duration : | 10h Th, 12,5h PCL |
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| Credits/ECTS : |
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| Holder(s) : | Nicolas Korsak Koulagenko |
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| Language : | Langue française |
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| Course contents : | Following the euopean regulation (EC) n°854/2004, inspection means "the examination of establishments, of animals and food, and the processing thereof, of food business, and their management and production systems, including documents, finished product testing and feeding practices, and of the origin and destination of production inputs and outputs, in order to verify compliance with the legal requirements in all cases"
In this course Inspection of carcasses of meat animals in slaughter houses: ante-mortem inspection and special emergency slaughterings, post-mortem inspection: techniques and processes
post-mortem inspection: disease conditions.
Inspection techniques in other animal species will be also briefly exposed (poultry and rabbits, wild deer and fish) |
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| Course objective : | - Inspection of bovine, porcine and equine carcasses
- European and national legislations |
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| Prerequisites : | Teaching from the previous courses. |
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| Workshops : | Practical works (examinations of bovine and porcine carcasses in slaughter house) complete the theoritical course. |
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| Organization : | 10 hours theoritical course
12,5 hours practical works |
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| Written notes : | Students' course office. European regulations (EC) n° 854/2004 and 882/2004.
Further reading :
- Food animal Pathology and Meat Hygiene, D.C. Herenda, Don A. Franco, ed. by Mosby Year Book, 1991.
- W.G. Wilson. Wilson's practical meat inspection (7th edition), Blackwell publishing.
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| Assessment : | Theoritical course : written exam (MCQ + short open questions).
Practical works: evaluation by the end of the week. |
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| Remarks : | The attendence at the practical works is compulsory. Absences have to be justified by phone at the service and confirmed by an official certificate. The unjustified absences will be taken into account at the time of deliberations. |
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| Items online : |
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| I. general introduction |
Aims
References
Regulation (EC) N°854/2004 |
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| II.1-3 Definitions / anatomy / macroscopic differences |
Definitions
Anatomy
Macroscopic differences |
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| II.4.1-2. General points / Ante-mortem examination |
Definitions
Ante-mortelm examination |
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| II.4.3. Post-mortem examination |
| Post-mortem protocol and techniques |
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| II.4.4. Complementary analyses |
| Complementary analyses in relation with the traditionnel post-mortem examination protocol |
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| II.5. Health marking |
| Management of procedures for health marking |
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| II.6. Meat to be declared unfit to human consumption |
| Explanation and decription of cases to declare meat unfit for human consumption. |
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| III. Inspection elements in other animal species |
Polutry, rabbit
Wild deer
Fish |
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