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| VETE1024-1 | Safety and quality control of food
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| Duration : | 16h Th |
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| Holder(s) : | Georges Daube, Nicolas Korsak Koulagenko |
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| Language : | Langue française |
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| Course contents : | Aims of hygiene are to delay food spoilage thus reducing contaminations during the processes of food production and slowing down multiplication of contaminating microorganisms. The term "Food hygiene" implies that measures and controls are taken at every stage of the production chain in order to ensure the safety and suitability of food. Following the Codex Alimentarius Commission (2003), food safety is the "assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.", while food suitability is the "assurance that food is acceptable for human consumption according to its intended use."
Contents of the course are good hygienic and manufacturing practices (GHP and GMP) in the industries of food production, transformation and distribution, development of HACCP systems (hazard analysis, critical control points) required for the autocontrol of food security by the industries and national and European legislations.
Slaughtering techniques of beef, pork and poultry will be also exposed.
Introduction to the management of quality and safety in food sector (ISO 9001, HACCP, BRC, IFS, ISO 22.000, etc)
Introduction to quality assurance in laboratories, inspection and certification bodies (ISO17025, ISO17020, EN45.011, EN45.012, etc.)
Labels in food sector |
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| Course objective : | Aims of food hygiene are to prevent human foodborne diseases following food ingestion. The student will be able to understand the importance of hygienic control measures in order to prevent contaminations or spoilage of food. He will also see the legal basis of duties and responsabilities laid down by european regulations on food producers and the different level of control measures.
The student will also have to know the main slaughtering techniques of beef, pork and poultry.
Student sensibilisation to quality management systems in food sector and in other veterinary activities |
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| Organization : | 16 hours theoritical course. |
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| Written notes : | Course placed on-line on WebCT. Available exclusively by this way.
Further lecture:
- HACCP in meat, poultry and fish processing (1999). Advances in meat research series (vol. 10). Ed. By Pearson A.M. and Dutson T.R., Aspen Publishers, Inc., Maryland
- Sara Mortimore and Carol Wallace. HACCP a pratical approach, second edition (1998). Aspen Publishers, Inc., Maryland.
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| Assessment : | Written exam during the session : MCQ |
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