Duration
Food sanitary safety control case study : 17,5h PCL
Inspection of animal-origin food products, 2 weeks : 17,5h PCL
Number of credits
| Veterinary surgeon | 1 crédit |
Lecturer
Food sanitary safety control case study : Antoine Clinquart, Georges Daube, Véronique Delcenserie, Caroline Douny, Nicolas Korsak Koulagenko, Marie-Louise Scippo
Inspection of animal-origin food products, 2 weeks : 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
not applicable
Food sanitary safety control case study
not applicable
Inspection of animal-origin food products, 2 weeks
Inspection can be defined as "the examination of establishments, animals and foodstuffs, their processing, food businesses, their management and production systems, including documentation, end product testing and animal feeding practices, and the origin and destination of inputs and outputs, in order to verify compliance with legal requirements in all cases". (Official Regulation 854/2004, replaced by Regulation 2017/625
Through practical work and/or virtual cases presented, the concepts of animals, carcass and 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 meat condemnations (partial and total seizures) will be illustrated.
Learning outcomes of the learning unit
not applicable
Food sanitary safety control case study
not applicable
Inspection of animal-origin food products, 2 weeks
At the end of the week, the student should be capable of:
Perform an ante-mortem inspection
Observe and assess the general state of living animals before slaughter.
Identify the clinical signs of sickness or any abnormalities.
Detect the pain signs or any abnormalities associated to animal welfare.
Take appropriate decisions concerning the skills of slaughter.
Perform a post-mortem inspection:
Identify pathological lesions on the carcass and offals.
Differentiate the pathological, traumatic or technological origin of the observed lesions/anomalies.
Apply the criteria for total or partial seizure according to observations.
Determine the becoming of seizures.
Correct communication:
Explain his observations and decisions in a clear and reasoned manner.
Communicate with the ad hoc competent authorities
Collaborate with the operators of the slaughter line and other stakeholders.
Adopt a professional approach:
Respect biosecurity and hygienic rules in slaughterhouse
Demonstrate rigour, ethics and discernment in your actions
Prerequisite knowledge and skills
not applicable
Food sanitary safety control case study
VETE 2072-1
Inspection of animal-origin food products, 2 weeks
Teaching from the previous courses.
Pre-requisites :
VETE2061- Semiology of production animals,
VETE2071-1 - Infectious and parasitic diseases of production animals and wildlife including zoonoses
VETE2072-1 - Quality and food sanitary safety management.
Co-requisites:
VETE2078- Health and production management of ruminants,
VETE-2083- Health management of monogastric production animals.
VETE2100-1 - Pets systemic pathology
VETE2087-1 - Transversal skills (decision making and relational), 5 weeks. VETE2088-1 - Case-based Reasoning, 4 weeks,
VETE3003 - Animal welfare and animal ethic
Planned learning activities and teaching methods
not applicable
Food sanitary safety control case study
Not applicable
Inspection of animal-origin food products, 2 weeks
The paraclinical module completes the theoretical course VETE 2072-1 - Food quality and safety management and consists of the expertise (ante- and post-mortem) of carcasses of cattle, pigs or poultry at the slaughterhouse with notably :
- Slaughterhouse inspection visits.
- Reflection work on the computer, in particular with the use of the ASADIA program (data bank of images of lesions) and in slaughterhouses.
- Practical work related to lesions frequently encountered at the slaughterhouse.
The practical details are depicted on e-campus and will also be explained on Monday of each week.
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Additional information:
not applicable
Food sanitary safety control case study
Face-to-face course
Further information:
Not applicable
Inspection of animal-origin food products, 2 weeks
Face-to-face course
Further information:
17,5 hours practical works (at a staggered schedule and without taking travel time to companies into account) in French
Recommended or required readings
not applicable
Food sanitary safety control case study
Not applicable
Inspection of animal-origin food products, 2 weeks
Platform(s) used for course materials:
- eCampus
Further information:
Mandatory reading before the paraclinic :
1) reading of two documents available on e-campus:
inspection - informations - veterinary inspection
inspection - circular
2) The course of Bloc 1 (master) is placed on-line on e-campus
3) general information on the week organisation (E campus)
Further reading:
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
Assessment methods and criteria
Exam(s) in session
Any session
- In-person
oral exam
Written work / report
Continuous assessment
Out-of-session test(s)
Further information:
not applicable
Food sanitary safety control case study
Written work / report
Continuous assessment
Further information:
Not applicable
Inspection of animal-origin food products, 2 weeks
Exam(s) in session
Any session
- In-person
written exam ( open-ended questions ) AND oral exam
Continuous assessment
Further information:
Additional information
The assessment is carried out through quizzes throughout the week (modality and subject available on eCampus). The final grade is also modulated according to participation, motivation, possession of equipment, politeness, respect, interpersonal skills, prerequisites, theoretical knowledge and knowledge relating to compulsory readings as well as compliance with instructions and biosecurity (see below).
The evaluation is common for the module (up to 50%)
The assessment rules are explained to all the students during the beginning of the week. They may be changed due to peculiar weeks
Absence
In the event of absence from one or more days of the paraclinic, the student must necessarily recover the missed day (s). He must notify the assistant BEFORE the planned activities.
The student must, before the end of the paraclinic 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 a 0/20 mark for the week of the paraclinic. He will therefore have to present the paraclinic in the second session.
Delay
For any delay the student will have to apologize and justify himself to the supervisors and the final grade of the week will be modulated as follows:
For any delay: reduction of -2 point (/20) on the final mark of the week (or TP for M1).
If the delay is 15 minutes or more the student will be refused the activity and will have to justify himself before the end of the week.
For 2 (or more) lateness: lateness will be considered as an unjustified absence, the final grade of the inspection week will be reduced to 0/20 and the activities will be carried over to the second session.
FAILURE TO COMPLY WITH INSTRUCTIONS, BIOSECURITY AND HYGIENE RULES APPLICABLE WITHIN THE INSTITUTION AND IN THE COMPANIES VISITED
. Any breach of the established instructions, in the educational commitments, in the confidentiality contract or in terms of biosecurity OBSERVED BEFORE THE START OF AN ACTIVITY OR A VISIT (eg when leaving by car for the visits) will result in a REFUSAL CATEGORICAL to participate in the relevant activity for the student(s) concerned. The activity will then be automatically postponed to the second session.
. Any breach of the established instructions, in the pedagogical commitments, in the confidentiality contract or at the level of biosecurity, OBSERVED DURING AN ACTIVITY OR A VISIT will imply an immediate departure from the activity AND will result in a score of 0/20 on the final mark of the inspection week. The activity will then be automatically postponed to the second session and may be accompanied by additional work to be done.
Any visible piercings must be removed before the activity. If this is not possible, the student must postpone their participation in the paraclinic until the piercing(s) are removed.
Work placement(s)
Organizational remarks
not applicable
Food sanitary safety control case study
Not applicable
Inspection of animal-origin food products, 2 weeks
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.
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)
Contacts
not applicable
Food sanitary safety control case study
Not applicable
Inspection of animal-origin food products, 2 weeks
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
Dr 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 29
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
Assistants and collaborators: Gabrielle Dermul, Kim Dinh Truong, , Elisa Martinez, Raphaëlle Minutillo & Georges Thissen