VETE2072-1 : Quality and food sanitary safety management

Study Programmes 2015-2016

VETE2072-1

Quality and food sanitary safety management

Duration :

64h Th, 12h Clin. Pr.

Number of credits :

Master in veterinary medicine (60 ECTS)		6

Lecturer :

Antoine Clinquart, Georges Daube, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo

Coordinator :

Antoine Clinquart

Language(s) of instruction :

French language

Organisation and examination :

Teaching in the second semester

Units courses prerequisite and corequisite :

Prerequisite or corequisite units are presented within each program

Course contents :

THEORETICAL part
0. Course description (1h, Prof. A. Clinquart, coordinator)
I. Introduction to FOOD TECHNOLOGY (15h, Prof. A. Clinquart) - Physical, chemical and biological modifications of food during storage; - Factors influencing food conservability; - Introduction to food preservation and stabilization techniques (cold hurdle, thermal treatments, salting, drying, fermentation, smoking, modified atmosphere packaging, irradiation, ...); - Introduction to fresh meat, meat preparations and meat products technology; - Introduction to milk and milk products technology; - Introduction to egg products technology.
II. Introduction to FOOD SAFETY AND FOOD QUALITY MANAGEMENT (16h, Prof. V. Delcenserie) - Introduction to food hygiene and the basis of its legislation; - Good hygiene and manufacturing practices in production, processing and distribution of food products; - The slaughtering process of domestic ungulates (beef and pork) and poultry slaughtering techniques; - HACCP principles (hazard analysis critical control points) needed for imlementing food safety autocontrol in agro-food industry. European and national regulations ; - Overview of different food safety management systems (BRC, IFS, SQF, ISO22000). Introduction to the principles of quality management applied to food industry (ISO9001). Signs of quality in the agro-food sector.
III. Introduction to FOOD QUALITY and SAFETY : CHEMICAL ASPECTS (10h, Prof. M.-L. Scippo) - General overview of principal chemical risks associated to food; - Analysis of the major constituents of meat; - Food additives; - Residues of antibiotics, anabolic hormones and other prohibited growth promoters; - Environmental contaminants (PCBs and dioxins); - Official control of residues and contaminants in EU; - Neoformed products; - Important parameters for analytical methods validation.
IV. Introduction to FOOD QUALITY and SAFETY : MICROBIOLOGICAL ASPECTS (10h, Prof. G. Daube) - Main pathogenic agents transmitted by food: helminthes, protozoa, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines, non conventional transmissible agents; - Characteristics of the main bacteria responsible for toxi-infections of food origin; - Main microorganisms responsible for spoilage or used for food transformation or preservation; - Methods for microbiological quality control of food; - Notions of microbiological criteria applicable to foods and quantitative evaluation of microbiological risks.
V. MEAT INSPECTION and introduction to INSPECTION SYSTEMS IN THE FOOD CHAIN (12h, Dr N. Korsak) - General Introduction; - Inspection of domestic ungulates: Definitions, Short repetition of some anatomy notions, Macroscopic differentiations, Techniques for inspection of domestic ungulates (general principles, ante-mortem inspection, post-mortem inspection, complementary examination, health marks, condemnation reasons); - Inspection of other species (poultry, rabbit, wild game, fish).
PRACTICAL part See Planned learning activities and teaching methods section here under.

Learning outcomes of the course :

The main objectives of the course are: - to make you aware of the key role that you can play in the field of public health, more particularly through food safety management; - to give you the basic tools to be able to play this role. By the end of the course, you will be able to: - understand the main technological processes used in the food industry: role, hazards and management; - understand the basic principles of food quality and safety control; - understand the obligations (legislation) enjoined to the different operators in the agrifood sector; - understand the existing control measures (Good Hygiene and Good Manufacturing Practices, HACCP plan, food safety and food quality management) to minimize or prevent contamination and deterioration of food, in order to protect consumer health; - master the main biological, chemical and physical hazards to manage in the food chain and the analytical methods allowing their assessment; - be able to analyze and complete an existing HACCP plan.

Prerequisite knowledge and skills :

Come with high curiosity. You will discover a less known facet of the veterinary profession.

Planned learning activities and teaching methods :

The activities are separated into 64h theoretical course and 12h practical work (= "TPPC")
The theoretical courses are organized in amphitheatre (face to face). For more information, see the section "Course Content" here above.
The practical works are organized through 3 sessions of 3h intra muros TPPC (demos and exercices in the laboratory and in an experimental unit of food processing) and one 3h extra muros TPPC session (visit of an agro-food industrial site : bovine slaughterhouse, meat cutting plants, meat preparations and meat products plants).
The practical works cover the whole theoretical part of the course, except meat inspection and HACCP implementation which will be covered in the bloc 2 of the 2nd cycle of the curriculum (course VETE2089-1).
Before to be admitted to the visit of the agro-food industrial site, the student has, one week before the activity at the latest, to watch a video on pig slauhgtering and succeed in the test related to this video (video and questionnaire are available on e-Campus platform).
The practical information concerning the practical works (in particular the schedule and access to the industrial agro-food site and to the labs) are available on the Faculty Website (Intranet : section course schedule).
The attendance at the practical works is mandatory. Justification of any absence has to be sent to the secretary of the Department before the end of the week. A new date has to be fixed for regularisation. If the absence is not regularized, the student is not admitted to the final examination and an "A" (for Absent) score is attributed
The students are submitted to evaluation during the practical works (contributing to 15% of the final score). The content of the practical works can be the subject of questions in the final examination.

Mode of delivery (face-to-face ; distance-learning) :

See section "Learning activities and teaching methods".