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
This clinic will allow students to use techniques for controlling food safety and quality management systems. These procedures are those used in the field by inspection and certification professionals in the food industry.
After a few reminders of the theoretical and legal principles of inspection and certification, the student will be put in a situation, and this, by a sector approach. He will have to prepare his own inspection tools (checklists, guidelines, etc.) and be critical in relation to his observations in the field and in relation to the standards applicable and applied by the competent authorities during official controls.
All sectors of the food chain will be targeted by this clinic: primary production, processing and distribution.
This clinic aims for a multidisciplinary approach by involving the other departments of the faculty of veterinary medicine in the debriefing organized at the end of the week.
Learning outcomes of the learning unit
By the end of this course, the student will have learned the essential difference between official federal inspection and certification by an OCI (Inspection and Certification Body). He will understand that the inspection is not limited only to the expertise of slaughter animals at the slaughterhouse but is part of a much larger context. It will integrate the food safety chain approach, being convinced that quality and safety must already be implemented at the stage of primary production. It will include the concept of the food chain and that of official controls and controls delegated to third parties.
The student will develop his sense of observation and his critical mind. He will understand the importance of veterinarians in the management of food quality and safety.
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: Theoretical reminder for the whole group and preparation of the visits
Tuesday: company visits to the primary production sector. Some students will conduct an audit of a farm.
Wednesday: activities in the processing sector at ULg (audit or inspection of a virtual processing company based on video and documentary media)
Thursday: Visits in distribution.
Friday: preparation of the debriefing by the students in the morning; presentation of inspection and audit reports by students to the teaching staff (from the Food Science Department and other departments) in the afternoon.
The organization of the week may change depending on public holidays.
Mode of delivery (face to face, distance learning, hybrid learning)
40h practicals (with 16h on the field, in food companies)
Organisational adjustments related to the current health context
Recommended or required readings
cf. e-campus
Assessment methods and criteria
Below you will find information on the evaluation methods planned for in-person and remote exams as well as those planned for hybrid sessions. Depending on how the health crisis evolves, the chosen method will be communicated to you no later than one month before the start of the exam session.
Individual assessment during the Friday afternoon debriefing (presentation structure, critical thinking, integration, ability to summarize, spelling, scientific knowledge, ability to popularize science ...)
Individual assessments during the week (interpersonal skills, motivation, respect for controllers, ethics, politeness, etc.)
Group evaluation during the week on the basis of work submitted and questionnaires.
For students having a 2nd session, the possibility exists to ask them for a written assignment in addition to the inspections to be carried out in primary production and distribution.
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.
Work placement(s)
Organizational remarks
Information relating to the organization of the clinic is available on the FMV website and on e-campus.
Access to the clinic will only be possible after having signed the confidentiality contract as well as the internal regulations.
Students must bring their PPE (Personal Protective Equipment) which will be provided on Monday of the week. Boots and overalls must be impeccably clean.
AS A REMINDER, WEAR A MANDATORY MASK
For any further information, please contact:
- Christine BAL, department secretary, christine.bal@uliege.be
- Pauline BONDUE, assistant, pauline.bondue@uliege.be
- Nicolas Korsak, works manager, 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 Pauline Bondue, 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 : pauline.bondue@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/