Paraclinic in food products science, 2 weeks

Food sanitary safety control case study

not applicable

Inspection of food product from animal origin

Following the European regulation (EC) n°854/2004,inspection means "the examination of establishments, of animals and food, and the processing thereof, of food business, and their management and production systems, including documents, finished product testing and feeding practices, and of the origin and destination of production inputs and outputs, in order to verify compliance with the legal requirements in all cases"
In this practical work inspection of carcasses of meat animals in slaughterhouses will be illustrated: ante mortem inspection and special emergency slaughtering, post mortem inspection: techniques and processes post mortem inspection: disease conditions.
Inspection techniques in other animal species will be also briefly exposed (poultry).
The causes of condemnations will be also illustrated.

Food sanitary safety control case study

not applicable

Inspection of food product from animal origin

- Inspection of bovine, porcine and equine carcasses - European and national legislations

Food sanitary safety control case study

VETE 2072-1

Inspection of food product from animal origin

Teaching from the previous courses.
 
 
Pre-requisites : VETE2071-1 - Infectious and parasitic diseases of production animals and wildlife including zoonoses VETE2072-1 - Quality and food sanitary safety management
 
Co-requisites VETE2100-1 - Pets systemic pathology VETE2087-1 - Transversal skills (decision making and relational), 5 wk. VETE2088-1 - Case-based Reasoning, 4 weeks

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

The paraclinical module completes the theoretical course VETE 2072-1 - Quality and Food Safety Management and consists of ante- and post-mortem expertise of carcasses of cattle or pigs at the slaughterhouse.
A visit to a poultry slaughterhouse is also carried out every Tuesday morning.
 
Computer exercises using the ASADIA program (image database of lesions)
 
Monday: Cattle slaughterhouse
 
Tuesday: poultry slaughterhouse
 
Wednesday / Thursday: pig slaughterhouse and computer exercises with ASADIA
 
Friday: Cattle slaughterhouse and weekend evaluation

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

17,5 hours practical works in French

Inspection of food product from animal origin

The course of Bloc 1 (master) is placed on-line on e-campus
ASADIA Software
Further reading :

• Food animal Pathology and Meat Hygiene, D.C. Herenda, Don A. Franco, ed. by Mosby Year Book, 1991.
• W.G. Wilson. Wilson's practical meat inspection (7th edition), Blackwell publishing.
• Meat Inspection and Control in the Slaughterhouses (Eds :Thimjos Ninios, Janne Lundén, Hannu Korkeala, Maria Fredriksson-Ahomaa), 2014

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

Evaluation on: participation, motivation, possession of the material, respect of the instructions, politeness, respect, well-being, prerequisites, knowledge (theoretical and circulars of the FASFC)
 
The evaluation is common for the module (up to 50%)
 
VETE2089-1 Paraclinics in Food Science, 2 wks.

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

Attendance at the paraclinical module is systematic.
THE PRESENCE OF STUDENTS IN THE PARACLINIC MODULE IS COMPULSORY.
The absence will be considered unjustified if it does not follow a serious reason. Within 7 days, the certificates (medical or other) justifying these absences must be brought to the secretariat of the Department of Food Science. A copy will also be sent to the General Secretariat of FMV Students.
Any absence (justified or not) must be recovered during the same academic year.
Unjustified absences will be taken into consideration during the deliberations.
If he is not in order at the practical level, the student will be refused the exam.
Before the beginning of the academic year, the student must pass a mandatory medical examination at the SPMT (Protection and Occupational Medicine Service) to be able to carry out inspection tests at the slaughterhouse. Otherwise, the student can not be admitted to the practical work and the final exam, with all the consequences of not being successful in the year.
 
The practical organization of the paraclinics (time, place, appointment, material ...) is on the faculty's website, in the part "class schedules" and on e-campus.
The department declines any responsibility in case of theft or damage caused to the objects of the student during the sessions. A response time of 24 to 48 hours should be considered for any email sent to assistants or professors (only e-mails sent by the institutional address ULiège will be taken into account). In addition, emails are not collected during weekends.

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

• Dr Nicolas Korsak, in charge of teaching Liege University, Faculty of Veterinary Medicine ; Food Science Department Quartier Vallée 2 Avenue de Cureghem 10 B-4000 Liège, Belgique
  tel : +32-4-366 45 19 (40 40) fax : +32-4-366 40 44
  

• Dr Elodie Renard, assistant Liege University, Faculty of Veterinary Medicine ; Food Science Department Quartier Vallée 2 Avenue de Cureghem 10 B-4000 Liège, Belgique
  tel : +32-4-366 40 40   fax : +32-4-366 40 44

• Christine Bal, secretary Liege University, Faculty of Veterinary Medicine ; Food Science Department Quartier Vallée 2 Avenue de Cureghem 10 B-4000 Liège, Belgique
  tel : +32-4-366 40 40 fax : +32-4-366 40 44