Duration
Methods for controlling for biological risks : 16h Th, 16h Pr
Methods for controlling for chemical risks : 16h Th, 20h Pr
Theoretical and practical approaches to controls in the food chain : 24h Th, 8h Pr
Number of credits
| University Certificate in Food Safety 1. Part 1 Risk Management 2. Part 2 Controlling the Food Chain (organised in odd years) | 4 crédits |
Lecturer
Methods for controlling for biological risks : Georges Daube, Bernard Taminiau
Methods for controlling for chemical risks : Caroline Douny, Frédéric Farnir, Marie-Louise Scippo
Theoretical and practical approaches to controls in the food chain : Georges Daube, Nicolas Korsak Koulagenko
Coordinator
Language(s) of instruction
French language
Organisation and examination
All year long
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
METHODS OF CONTROLLING BIOLOGICAL RISKS
* Principles of microbiological analysis of foods: sampling plans, sampling, sample management, test taking, enumeration, detection, identification, typing.
* Alternative methods in food microbiology, including genetic methods.
* Applications of microbiological analysis of foods and significance of detected or enumerated flora.
* Approval of laboratories and recognized methods.
* Definitions, development and use of microbiological criteria.
* Practical work consisting of the enumeration and research of the main microorganisms contaminating foods by traditional culture method, by immunodiagnosis and genetic method; control of water, air and surfaces.
Application and interpretation of microbiological criteria.
CHEMICAL RISK CONTROL METHODS
* Introduction to the statistical bases of sampling methods (4h CT) and related tutorials (4h)
* Introduction to the concepts of validation of analytical methods (4h CT)
* Practical work illustrating the main biochemical and physicochemical analysis methods for residues and contaminants in the food chain: ELISA, thin layer chromatography (TLC), high performance liquid chromatography (HPLC), with UV, PDA or fluorescence detector, gas or liquid chromatography coupled with mass spectrometry (GC-MS or LC-MS), rapid tests for the detection of antibiotic residues, etc.
THEORETICAL AND PRACTICAL APPROACHES TO CONTROLS IN THE FOOD CHAIN
This course aims to illustrate the legal bases and the principles and benchmarks of official control, inspection, audit and certification in the food chain. A very clear distinction will be made between inspection and certification, in an official or non-official context.
Theoretical reminders will be made, to put the elements into context by specifying the role of each participant in inspection and certification and by showing the role of the veterinary inspector in the context of controls carried out in the food chain.
Similarly, the roles and missions of independent certification bodies (ICOs) will be studied. A "top-down" approach will be favored, by developing the control aspects applicable in and outside the European Union (control in Member States and in third countries exporting foodstuffs to the EU).
The student will be made aware of the fact that these principles (inspection and certification) can be applied throughout the food chain: from primary production to the distribution sector. Here is a synoptic presentation of the organization of this course:
* reminders of the legal context of controls in the food chain
* controls on imports and in third countries of the EU (R 882/2004)
* roles and missions of veterinarians and official auxiliaries (R 854/2004)
* the inspection standard (ISO/IEC 17020:1998, General criteria for the operation of different types of bodies carrying out inspection);
* the EN 45011 standard (product certification) and the ISO 17021 standard (system certification)
* differences between inspection and certification
inspection and audit techniques AFSCA philosophy in relation to controls: control programme, inspection checklists control of self-control systems developed in agri-food companies practical illustration: audits and inspections in primary production and in the distribution sector
Methods for controlling for biological risks
* Principles of microbiological analysis of foods: sampling plans, sampling, sample management, laboratory sampling, counting, detection, identification, typing.
* Alternative methods in food microbiology, including genetic methods.
* Applications for the microbiological analysis of food and interpretation of flora detected or counted.
* Approval of laboratories and recognized methods.
* Definitions, Development and use of microbiological criteria.
* Practical works consisting in the enumeration and detection of key microorganisms contaminating food by traditional culture, immunodiagnostic and genetic methods, control of water, air and surfaces.
Methods for controlling for chemical risks
- Introduction to statistics about sampling methods (4h theory) and exercices (4h)
- Introduction to the validation of analytical methods (4h theory)
- Practical training about main biochimical and physico-chemical methods of analysis of residus and contaminants in the food chain: ELISA, thin layer chormatography (TLC), high performance liquid chromatography, with UV, PDA or fluorescence detection (HPLC-UV/PDA/FLD), liquid or gas chromatography - mass spectrometry (GC-MS or LC-MS), screening tests for antibiotics, etc.
Learning outcomes of the learning unit
BIOLOGICAL HAZARD CONTROL METHODS
* At the end of this course and the related practical exercises, the student should be able to understand the techniques implemented by food microbiology laboratories and choose the most appropriate methods for each situation.
* He will be able to choose the optimal flora to count or search for according to the objectives set and to interpret the results obtained according to microbiological criteria.
CHEMICAL HAZARD CONTROL METHODS
The objectives of this course are:
* to inform the learner, who will be professionally involved in the food quality and safety sector, of the different analytical methods available to highlight chemical hazards likely to contaminate the food chain,
to make the learner aware of the problems related to sampling and validation of analytical methods, which are key factors associated with the reliability of analytical results.
THEORETICAL AND PRACTICAL APPROACHES TO CONTROLS IN THE FOOD CHAIN
The course will allow students to understand the roles and missions of the competent authorities in general and of the AFSCA in particular, in the context of inspection and certification. Students must be able to understand the difference between inspection and certification, to see in which case reference is made to one standard and in which case to another. They will also be able to have a critical view of the control plans implemented by the AFSCA and of the checklists. In a very practical way, they will be able to simulate inspection techniques in companies and become familiar with the work of controllers and veterinarians.
Methods for controlling for biological risks
* At the end of this teaching and practical exercises that are related, the student should be able to understand the techniques used in food microbiology laboratories and to choose the methods best suited to each situation.
* He will be able to choose the optimal flora to count or to detect according to objectives and to interpret the results in terms of microbiological criteria.
Methods for controlling for chemical risks
The aims of this course are :
- to inform the trainee about the available analytcial methods to evidence chemcial hazards in the food chain
- to inform the training about the importance of the validation step of an analytical method, and about the the difficulties of the sampling
Prerequisite knowledge and skills
METHODS OF CONTROLLING BIOLOGICAL RISKS
See general conditions of access to the certificate itself and to the relevant part
METHODS OF CONTROLLING CHEMICAL RISKS
? Basic knowledge of chemistry
See general conditions of access to the certificate itself and to the relevant part
THEORETICAL AND PRACTICAL APPROACHES TO CONTROLS IN THE FOOD CHAIN
? See general conditions of access to this certificate
Methods for controlling for biological risks
This certificate is available on the record holders of the degree in veterinary medicine or an equivalent degree. For admission requirements, see: http://www.ulg.ac.be/cms/a_15711/admissions
Planned learning activities and teaching methods
BIOLOGICAL RISK CONTROL METHODS
* Practical laboratory work to handle the main pathogenic microorganisms sought in food
CHEMICAL RISK CONTROL METHODS
* Theoretical courses and practical laboratory work
THEORETICAL AND PRACTICAL APPROACHES TO CONTROLS IN THE FOOD CHAIN
Audits and inspections in primary production and in the distribution sector
Methods for controlling for biological risks
* Practical work in the laboratory to manipulate the main pathogenic microorganisms counted or detected in foods
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Further information:
METHODS OF CONTROLLING BIOLOGICAL RISKS
16 hours of theoretical courses and 16 hours of practical work. Attendance at the practical work is mandatory.
METHODS OF CONTROLLING CHEMICAL RISKS
* Theoretical courses
* Practical work in the laboratory concerning the analytical methods described above
* Tutorials with exercises to be solved
THEORETICAL AND PRACTICAL APPROACHES TO CONTROLS IN THE FOOD CHAIN
Theoretical courses given on the premises of the Faculty of Veterinary Medicine. Practical work carried out partly in agri-food companies.
Methods for controlling for biological risks
Face-to-face course
Further information:
8 hours of lectures and 16 hours of mandatory practical work
Methods for controlling for chemical risks
- theory
- practical training in laboratory
- exercices
Recommended or required readings
Platform(s) used for course materials:
- eCampus
Methods for controlling for biological risks
Via eCampus
Methods for controlling for chemical risks
see e-campus
Assessment methods and criteria
Exam(s) in session
Any session
- In-person
oral exam
Written work / report
Continuous assessment
Further information:
METHODS OF CONTROLLING BIOLOGICAL RISKS
Oral assessment, possibly remotely
METHODS OF CONTROLLING CHEMICAL RISKS
THEORETICAL AND PRACTICAL APPROACHES TO CONTROLS IN THE FOOD CHAIN
Oral assessment, possibly remotely
Methods for controlling for biological risks
Exam(s) in session
Any session
- In-person
oral exam
Additional information:
Oral examination after short preparation
Work placement(s)
Organisational remarks and main changes to the course
Contacts
METHODS OF CONTROLLING BIOLOGICAL RISKS
* Pr. Georges Daube (georges.daube@uliege.be ), in charge of teaching
* Elisa Martinez, assistant (emartinez@uliege.be )
* Ms. Christine Bal (Christine.Bal@uliege.be ), secretary
METHODS OF CONTROLLING CHEMICAL RISKS
Pr. Marie-Louise Scippo (mlscippo@uliege.be ), in charge of teaching
Pr Frédéric Farnir (f.farnir@uliege.be ), in charge of teaching
Dr. Caroline Douny (cdouny@uliege.be), assistant
Christine Bal (Christine.Bal@uliege.be), secretary
THEORETICAL AND PRACTICAL APPROACHES TO CONTROLS IN THE FOOD CHAIN ??
* Dr. Nicolas Korsak (nkorsak@uliege.be)
* Pr. Georges Daube (georges.daube@uliege.be), in charge of teaching
* Mrs. Christine Bal (christine.bal@uliege.be), secretary
Methods for controlling for biological risks
- Pr. Georges Daube, professor
- Dr Bernard Taminiau, assistant
- Dr Kim Dinh Truong, assistant
- Mme Christine Bal, secretary
Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Quartier Vallée 2, Avenue de Cureghem 10, B43bis, Liège, Belgique
tel : +32-4-366 40 15 (40 40)
Mails : Georges.Daube@uliege.be ; dda@uliege.be ; bernard.taminiau@uliege.be
Website : http://www.dda.ulg.ac.be/
Methods for controlling for chemical risks
· Pr. Marie-Louise Scippo, en charge de l'enseignement
· Pr Frédéric Farnir, en charge de l'enseignement
· Dr Caroline Douny, assistante
· Christine Bal, secrétaire
Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Bld de Colonster, 20. Sart-Tilman, B43bis, Liège, Belgique
tél : +32-4-366 40 40 40
fax : +32-4-366 40 44
E-mail : mlscippo@ulg.ac.be, f.farnir@ulg.ac.be, cdouny@ulg.ac.be, christine.bal@ulg.ac.be - Website : http://www.dda.ulg.ac.be/