 | | |
| VETE1024-1 | Safety and quality control of food
|
|
| Duration : | 16h Th |
|
| Number of credits : |
|
|
| Lecturer : | Véronique Delcenserie |
|
Language(s) of instruction :
|
| French language |
|
Organisation and examination :
|
| Teaching in the first semester, review in January |
|
Course contents :
|
| Aims of hygiene are to delay food spoilage by reducing contaminations during food production processes and by slowing down multiplication of microorganisms. The term "Food hygiene" implies that measures and controls are taken at each step 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 food production, transformation and distribution industry. Development of HACCP systems (hazard analysis, critical control points) required for the autocontrol of food security by the industries and national and European legislations will be also described.
Slaughtering techniques of beef, pork and poultry will be also presented.
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 |
|
Learning outcomes of the course :
|
| 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 |
|
Prerequisites and co-requisites/ Recommended optional programme components :
|
| Mandatory medical visit in GMV1 in order to participate to the practical activities in GMV2. |
|
Planned learning activities and teaching methods :
|
| |
|
Mode of delivery (face-to-face ; distance-learning) :
|
| 16 hours theoritical course. |
|
Recommended or required readings :
|
| Course placed on-line on eCampus. 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.
|
|
Assessment methods and criteria :
|
| Written exam |
|
Work placement(s) :
|
| |
|
Organizational remarks :
|
| |
|
Contacts :
|
|
- Dr. Véronique Delcenserie, professor
Liege University, Faculty of Veterinary Medicine ; Food Science Department
Bld de Colonster, 20. Sart-Tilman B43bis. B-4000 Liège. Belgium
tel : +32-4-366 42 26 (40 40)
fax : +32-4-366 40 44
E-mail : veronique.delcenserie@ulg.ac.be(s.dehard@ulg.ac.be
)website : http://www.dda.ulg.ac.be/ (http://www.dsda.ulg.ac.be/)
- Christine Bal, secretary
Liege University, Faculty of Veterinary Medicine ; Food Science Department
Bld de Colonster, 20. Sart-Tilman B43bis. B-4000 Liège. Belgium
tel : +32-4-366 40 40
fax : +32-4-366 40 44
E-mail : Christine.bal@ulg.ac.be
website : http://www.dda.ulg.ac.be/ (http://www.dsda.ulg.ac.be/)
|
|
