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| VETE2014-1 | Control of hygiene in the points of production, transformation and distribution of the foodstuffs of animal origin
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| Duration : | 35h Th |
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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 : | The course will be centered on the presentation of the hygienic elements of control in the main categories of foodstuffs of animal origin (meat of domestic ungulates, meat from poultry and lagomorphs, meat of farmed game, wild game meat, minced meat, meat preparations and mechanically separated meat, meat products, live bivalve molluscs, fishery products, raw milk and dairy products, eggs and egg products, frogs' legs and snails, rendered animal fats, treated stomachs and intestines, gelatine and collagen). The approach will be integrated compared to the legislative context since the White Paper on food safety until the promulgation of the hygiene "package" in 2004.
The good practices of applicable hygiene and manufacture on all the food chain (including the primary production) will be exposed.
The course will insist specifically on the essential tools for control of quality and of the safety of food, namely system HACCP (Hazard Analysis and critical control point) and the norm ISO 22000: 2005. |
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| Course objective : | The principal objective of the course is to render comprehensible to the student that he needs an integrated approach in order to as well as possible manage the safety and the wholesomeness of food. On the one hand, the legislative context must be known, on the other hand, the student must appeal, inter alia, with concepts of microbiology, technology, risk analysis (which they are chemical or microbiological) in order to control the hygienic safety of the foodstuffs.
The student will have to also include/understand the fundamental differences between hazard and risk, hazard analysis and risk analysis. He will have to be able to criticize an existing plan HACCP. |
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| Organization : | 35 hours of theoretical course |
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| Assessment : | Oral examination on the basis of an HACCP plan to assess |
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