Duration
40h Clin.
Number of credits
| Veterinary surgeon | 2 crédits |
Lecturer
Antoine Clinquart, Georges Daube, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo
Coordinator
Language(s) of instruction
French language
Organisation and examination
All year long, with partial in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
These practicals enable the students to use control skills and tools of food safety and quality. These tools are those used by professionals of inspection and certification in the agro-industry sector. After several reminds of theoretical principles of inspection and certification, the student will be placed in a practical situation in the competent authority and in a independent certification body. He will have to prepare his own inspection tools (check-lists...) and criticizes the outputs of inspection in relation with his own observation. All the sectors of the agro-food sector will be concerned by these practicals : primary sector, transformation and distribution. These practicals are multidisciplinary owing to the participation of members from other departments.
Learning outcomes of the learning unit
At the end of these praticals, the student will be able to make the distinction between inspection and certification. Inspection is not only devoted to animals fit to human consumption in abattoirs but has a larger approach. The longitudinal aspect of the food chain will be emphasized. The student will understand that quality and security have to be implemented at the primary sector. The concept of food chain will be clear, as those of official controls. The skill of observation will be developed following the visits on the field. Importance of veterinarians in the food safety and quality will be emphasized.
Prerequisite knowledge and skills
Prerequisite : VETE2089-1 - Paracliniques en sciences des denrées alimentaires, 2 sem. VETE2083-1 - Gestion de la santé des animaux de production monogastriques VETE2078-1 - Gestion de la santé et des productions des ruminants VETE2072-1 - Gestion de la qualité et de la sécurité sanitaire des aliments Corequisite : VETE2092-1 - Imagerie médicale des animaux domestiques VETE2091-1 - Autopsie des animaux domestiques
Planned learning activities and teaching methods
Monday: reminds with the group and visit preparation
Tuesday: visits of companies in the primary production sector with the competent authority and with the ICO (Inspection and Certification Organism)
Wednesday: activities in the processing sector at the ULg (audit or inspection of a virtual transformation company based on video and documentary media) or in a B to B trading company
Thursday: visits with the certification body and with the competent authority in the distribution sector
Friday: preparation for the debreifing. In the afternoon, debriefing and wrapping up (in collaboration with colleagues from other departments).
The organisation of the week may change in function of holidays
Monday: reminds with the group and visit preparation
Tuesday: visits of companies in the primary production sector with the competent authority and with the ICO (Inspection and Certification Organism)
Wednesday: activities in the processing sector at the ULg (audit or inspection of a virtual transformation company based on video and documentary media) or in a B to B trading company
Thursday: visits with the certification body and with the competent authority in the distribution sector
Friday: preparation for the debreifing. In the afternoon, debriefing and wrapping up (in collaboration with colleagues from other departments).
The organisation of the week may change in function of holidays
Mode of delivery (face-to-face ; distance-learning)
40h practicals (with 16h on the field, in food companies)
Recommended or required readings
cf. e-campus
Assessment methods and criteria
Individual individual evaluation during Friday afternoon debriefing (presentation structure, critical thinking, integration, ability to summarize, spelling, scientific knowledge, ability to popularize science ...)
Individual evaluation during the week (behavior, motivation, ...)
Group evaluation during the week
For the students who have failed for this course in june, there is a possibility to have a written work and / or an inspection in farm or in the distribution sector.
Absence
In case of absence to one or more days of clinic, the student will have to recover the missed day (s). He will have to inform the assistant and the possible controllers of his absence BEFORE the scheduled appointment. The student will take all necessary steps to cancel the planned visits with the AFSCA / OIC sufficiently in advance.
The student must, before the end of the clinic week, provide a copy of certificate or any other certificate justifying his absence to the secretariat of departemnt of food science. No catch-up will be allowed without a documentary evidence submitted in due time.
In the event of an unjustified absence of a minimum day, the student will receive the grade "A" (A = absence) for the clinic week. He will have to present the clinic in the second session.
Work placement(s)
Organizational remarks
Information about the organization of the clinic is available on the FMV website and on e-campus.
Students are asked to provide Ms. Bal with the distribution of visits to the ULCs (Local Control Units of the FASFC) and the OIC (Inspection and Certification Body) for the clinical group. This distribution must be communicated to the secretariat of the Department of Food Sciences, Christine Bal in times and hours imposed.
NO CHANGE OF CHOICE WILL BE POSSIBLE AND STUDENTS WHO WILL NOT BE PRESENT WILL BE ASSIGNED BY DEFAULT.
The contact details of the AFSCA ULC contact that the student has chosen as well as those of the OCI supervisor will be communicated to them. Students are asked to contact the inspectors directly and in sufficient time IN ADVANCE (not the same day!) And to schedule an appointment with them. The students will go to this meeting on their own, taking care to bring with them all the necessary equipment (among others, PPE: Personal Protective Equipment) that will be provided during the introductory session as well as their card. 'student.
NO DELAY WILL BE TOLERATED BY THE CONTROLLERS !!
Access to the clinic will only be possible after signing the confidentiality contract and the rules of order.
Students must pack their PPE (Personal Protective Equipment) which will be provided on the Monday of the week. Boots and overalls must be in a clean condition.
For further information, please contact:- Christine BAL, department secretary, christine.bal@uliege.be- Elodie RENARD, assistant, erenard@uliege.be- Nicolas Korsak, head of works, nkorsak@uliege.be
Information about the organization of the clinic is available on the FMV website and on e-campus.
Students are asked to provide Ms. Bal with the distribution of visits to the ULCs (Local Control Units of the FASFC) and the OIC (Inspection and Certification Body) for the clinical group. This distribution must be communicated to the secretariat of the Department of Food Sciences, Christine Bal in times and hours imposed.
NO CHANGE OF CHOICE WILL BE POSSIBLE AND STUDENTS WHO WILL NOT BE PRESENT WILL BE ASSIGNED BY DEFAULT.
The contact details of the AFSCA ULC contact that the student has chosen as well as those of the OCI supervisor will be communicated to them. Students are asked to contact the inspectors directly and in sufficient time IN ADVANCE (not the same day!) And to schedule an appointment with them. The students will go to this meeting on their own, taking care to bring with them all the necessary equipment (among others, PPE: Personal Protective Equipment) that will be provided during the introductory session as well as their card. 'student.
NO DELAY WILL BE TOLERATED BY THE CONTROLLERS !!
Access to the clinic will only be possible after signing the confidentiality contract and the rules of order.
Students must pack their PPE (Personal Protective Equipment) which will be provided on the Monday of the week. Boots and overalls must be in a clean condition.
For further information, please contact:- Christine BAL, department secretary, christine.bal@uliege.be- Elodie RENARD, assistant, erenard@uliege.be- Nicolas Korsak, head of works, nkorsak@uliege.be
Contacts
. Dr Nicolas Korsak, in charge of teaching Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Bld de Colonster, 20. Sart-Tilman B43bis, Liège, Belgique
tel : +32-4-366 45 19 (40 40)
fax : +32-4-366 40 44
E-mail : nkorsak@uliege.be
website : http://www.dda.ulg.ac.be/
* Dr Elodie Renard, assistent
Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Bld de Colonster, 20. Sart-Tilman B43bis, Liège, Belgique
tel : +32-4-366 40 40
E-mail : erenard@uliege.be
website : http://www.dda.ulg.ac.be/
* Mme Christine Bal, secretary
Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Bld de Colonster, 20. Sart-Tilman B43bis, Liège, Belgique
tel : +32-4-366 40 40
fax : +32-4-366 40 44
E-mail : Christine.bal@uliege.be
website : http://www.dda.ulg.ac.be/
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
Skype and Lifesize meetings will be scheduled throughout the week with the assistants and managers of this clinic in order to coach the students and guide them in their work. Very clear instructions will be given to students by e-mail to the head of the group.
Assessment subjects
The assessment material is included in the power point communicated to students on the Monday of their clinical week. Quality management courses must also be mastered by students.
Assessment methods
The evaluation method involves rating the following:
student participation
compliance with the instructions given by the supervisors
quality of the power-point (legal and scientific arguments)
punctuality and respect
Contacts
Nicolas Korsak
Elodie Renard
Pauline Bondue
Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session
Assessment subjects
cf. May-June session
Assessment methods
cf. May-June session
Contacts
Nicolas Korsak
Elodie Renard
Pauline Bondue