Paraclinic in food products science, 2 weeks

Food sanitary safety control case study

not applicable

Inspection of food product from animal origin

Inspection can be defined as "the examination of establishments, animals and foodstuffs, their treatment, food businesses, their management and production systems, including documents, testing of the finished product and animal feeding practices, as well as the origin and destination of inputs and outputs, in order to verify compliance with legal requirements in all cases "(Regulation (EC) N ° 854/2004).
Through practical work or virtual cases presented, the concepts of meat inspection will be discussed. The different methods of ante- and post-mortem inspection will be reviewed: in the sector of fresh meat from slaughter animals mainly and in poultry.
Likewise, the causes of seizure will be illustrated.

Food sanitary safety control case study

not applicable

Inspection of food product from animal origin

The student must have acquired the following concepts: acquisition of knowledge for the implementation of inspection techniques at the slaughterhouse (ante and post-mortem examination).

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 complements the theoretical course VETE 2072-1 - Management of food quality and safety and consists of the expertise (ante- and post-mortem) of carcasses of bovines or pigs at the slaughterhouse.
Computer exercises using the ASADIA program (lesion image database)
The practical details will be explained on Monday of each week and detailed on e-campus

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 (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
  IN THE EVENT OF NON-COMPLIANCE WITH THE SAFETY AND HYGIENE RULES APPLICABLE WITHIN THE INSTITUTION, THE STUDENT WILL BE REFUSED AT THIS CLINIC Absence In the event of absence from one or more days of the clinic, the student must necessarily recover the missed day (s). He must notify the assistant BEFORE the planned activities. For students whose absence is justified (eg: quarantine certificate), it is possible for them to follow certain activities of the clinic via Lifesize. It must be manifested in advance to the responsible assistants. The student must, before the end of the clinic week, provide a copy of the certificate or any other proof of his absence to the food science secretariat. No catch-up will be allowed without a supporting document presented on time. In the event of an unjustified absence of at least one day, the student will receive an "A" grade (A = absence) for the week of the clinic. He will therefore have to present the clinic in the second session.  

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

THE PRESENCE OF STUDENTS IN THE PARACLINIQUE MODULE IS MANDATORY AND THE PRESENCE TAKING IS SYSTEMATIC.
Any justified absence (and considered as such by the supervisors) must be recovered during the same academic year.
Any delay of more than 15 minutes results in a refusal of attendance, which requires the student to justify himself before the end of the week.
The department declines all responsibility in the event of theft, loss or damage caused to the student's objects during the practicals. A response time of 24 to 48 hours is to be taken into consideration for any email sent to assistants or professors (only emails sent by the ULiège institutional address will be taken into account). In addition, emails are not picked up during weekends.
Students are asked to be proactive and only use their institutional email addresses. They should regularly check their e-mails for any information related to the paraclinic. Supervisors will communicate information only through official channels (i.e. using institutional email addresses and 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 Elisa Martinez et Coralie Lagamme, 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