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| VETE1024-1 | Safety and quality control of food
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| Duration : | 16h Th |
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| Number of credits : |
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| Lecturer : | Véronique Delcenserie |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, review in January |
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Course contents :
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| This course will raise awareness of the key role that the veterinarian plays in the field of food safety and teach you the basics of European legislation on food hygiene. This course will teach you why the vet occupies a strategic position in the area of ¿¿food safety and give an overview of the available methods.
The course is divided into five modules:
1: Introduction to food hygiene and the basis of its legislation through major European food crises across in recent years.
2: good hygiene and manufacturing practices in production, processing and distribution of food products.
3: The slaughter process (beef and pork) and slaughter techniques.
4: HACCP principles (hazard analysis critical control points)
5: Overview of different Food Safety management systems (BRC, IFS, SQF , ISO22000 ). The principles of quality management applied to food industry (ISO9001) will also be developed. Signs of quality in the food industry (labels definition, conformity certification and other used designations in the food industry) will also be discussed. |
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Learning outcomes of the course :
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| The main objective of the course is to make you aware of the key role that you can play on human health through the food chain with the profession of doctor in veterinary medicine.
By the end of this course you will be able to :
- Understand the obligations (legislation) enjoined to the different actors from the agrifood sector.
- Understand the existing control measures (Good hygiene and manufacturing practices and HACCP plan, food safety and food quality management) to minimize or prevent contamination and deterioration of food, in order to protect consumer health .
- Analyze and complete an existing HACCP plan. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| Come with high curiosity. You will discover a less known facet of veterinarian profession. I really encourage you to come to the lectures, as it will help you to better target key points of the class material.
Prerequesites: BAC3 classes
Corequesites: VETE1023-2 classes and related practical work. |
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Planned learning activities and teaching methods :
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Mode of delivery (face-to-face ; distance-learning) :
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| 16 hours theoritical course. |
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Recommended or required readings :
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| There are no additional recommended readings for this course outside of presentations posted on eCampus and personal notes taken during the class. |
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Assessment methods and criteria :
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| Written examination with open questions requiring short answers on the material covered during the lectures. A HACCP plan must also be analyzed and partially filled out. |
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Work placement(s) :
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Organizational remarks :
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| In case of problem or if further information is needed, you are always welcome to meet me. Please book an appointment by email. |
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Contacts :
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- Pr. Véronique Delcenserie,
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/)
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