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 / pig slaughterhouse
Tuesday:computer exercices on software (ASADIA) 
Wednesday :poultry slaughterhouse
Thursday : Cattle / pig slaughterhouse 
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

Manadatory reading :

• The course of Bloc 1 (master) is placed on-line on e-campus
• circulaire on post-mortem examinations in cattle and pigs, including the general informations on expertise (eCampus)
• information on ASADIA Software
• general information on the week organisation and assessment rules (E campus)

• 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.
if the student have failed to one of the two paraclinics, he has to repass the paraclinic where he has not reach 10/20
The assessment rules are explained to all the students during the beginning of the week. They may be changed due to peculiar weeks
 
 

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

THE PRESENCE OF STUDENTS IN THE PARACLINIC MODULE IS COMPULSORY AND THE TAKING OF PRESENCE IS SYSTEMATIC.
The absence will be considered unjustified if it does not follow a serious reason. Before the end of the week during which the student had this paraclinic (that is to say before Friday 17h, at the latest), the reasons justifying these absences (medical certificates or others) must be provided with the secretariat of the Department of Food Science. For certificates (medical, death of a family member, disability ...), the original is provided to the General Secretariat of Students of the FMV, with a copy sent to the secretariat of the Department of Food Sciences food.
Any justified absence (and considered as such by the supervisors) must be recovered during the same academic year.Unjustified absences will result in a grade of "A" in deliberation of the 1st session.
Any student declared absent (note "A") will not be able to recover this paraclinic during the year: he will have to perform this paraclinique during the second exam session.
If he is not in order at the practical level, the student will be considered as absent.
Any delay of more than 15 minutes results in a refusal of presence, which forces the student to justify himself before the end of the week. If the student has sent a proof before the end of the week (that is to say, the Friday of the paraclinic week, before 17h), he can recover the sessions at another time in the academic year. If the student does not send any proof, he will be considered absent.
The practical organization of paraclinics (time, place, appointments, materials ...) can be found on the faculty's website, in the section "class schedules" and on eCampus.
The department declines any responsibility in case of thefts, losses 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.
Students are asked to be proactive and use only their institutional email addresses. They should regularly check their emails for any information related to paraclinics. The supervisors will communicate the information only via the official channels (that is to say by using the email addresses and the institutional mailing lists).

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
  

• Drs Emilie Cauchie, Elisa Martinez et 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

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
  

• Drs Emilie Cauchie, Elisa Martinez et 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

Food sanitary safety control case study

Not applicable