Sanitary Inspection I

Code:

MV511

Acronym:

ISI

Keywords
Classification	Keyword
OFICIAL	Food Hygiene

Instance: 2011/2012 - 1S

Active?	Yes
Responsible unit:	Molecular Pahology and Immunology
Course/CS Responsible:	Integrated Masters Degree in Veterinary Medicine

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MIMV	70	Plan 2007 to 2017	5	-	5	80	135

Teaching language

Portuguese

Objectives

AIMS
1.To provide fundamental concepts of Food Hygiene and Meat Inspection and their relations with Public Health;
2.To provide scientific, technical and legal support of Food hygiene.
3.To promote professional training of students in Food hygiene, in Animal and Public Health.
4.To stimulate the capacity of working from a multi-disciplinary perspective, using the knowledge acquired in other disciplines.
SKILLS
1.Perform the appropriate inspection acts during domestic ungulates including:
assess and interpret relevant information from the records of the holding of provenance of animals intended for slaughter, using them properly when carrying out ante- and post-mortem inspection;
Perform an ante-mortem inspection of all animals before slaughter;Assess, accordingly to the previous procedures, the nature and degree of the necessary actions for the protection of intervening persons and prevention of facilities contamination;Verify continuous compliance with hygiene requirements during slaughtering;Inspect, during and after slaughter, the carcases and related offalls;Determine complementary laboratory tests, when needed; Document and classify the rejection motives, according to its cause or origin;Evaluate the need and utility of inspection results to the food business operator and competent authorities.
2. Verify and implement sanitary procedures and hygienic requirements in Abbatoirs, Meat plants and other food industry facilities and for the safety of food products of animal origin.
3.Implement the official plans for passive and active surveillance and eradication of enzootic and epizootic diseases.
4.Plan and perform auditoria to food companies, according to EU Food Law.
5.Be able to perform the professional acts in a responsible manner, complying with the regulations and being aware of the veterinary professional ethic responsibilities with regard to community service, public health, animals and animal welfare as well as the potential impactof professional activity on the environment.
6. Be able to comunicate and prepare clear reports and maintain records in areas of veterinary services in a rigorous and understandable form both for colleagues and the public.
7.Understand the need for a commitment to continuing education and training, both in basic sciences and specialization areas of the veterinary profession, throughout one’s professional life.
LEARNING OUTCOME
1. The principles and legislation regarding animal welfare, transport and slaughter.
2.The principles of disease prevention, including zoonoses, and promotion of animal health and welfare.
3. The legislation regarding animal health requirements, including disease eradication and control programmes.
4. The national and european legislation regarding veterinary conduct for the prevention and control of food-derived hazards in human health.
5. The principles and methods of microbiological, parasitic, chemical, physical and biotechnological risk-analysis of animal food products, and the application of the control tools and promotion of food safety.
6. The objectives, nature and frequency of inspection procedures during the slaughter of domestic ungulates and the corresponding decisions in the case of non-compliance.
7. The principles and objectives of Traceability along the Food Chain.
8. The veterinary institutions, organisms and services of Portugal and the European Union related to Food Hygiene, Animal Health and Control and Public Health.

Program

THEORETICAL PROGRAM
1. History and importance of Food Safety and Meat Hygiene: classical and integrated concept.
2. Food Safety Hazards;
3. Self-control and traceability for the Food Industry; HACCP for the Meat-producing Industry; Operators' Training: Good Practices in the Food Industry and Occupational Safety and Health.
4. National and European Community's Food Law.
5. Abattoirs for domestic ungulate slaughtering and meat processing: technical conditions for their building and licencing; Materials and Equipment.
6. By-products and effluents.
7. Transport of livestock and animal welfare.
8. Veterinarian Controls applicable to the transportation and Intra-Community Trade of Livestock and goods of animal origin.
9.Ante-mortem and Post-mortem inspection of Domestic Ungulates; Inspection Methods, observations and incisions of statutory nature.
10. Slaughtering of Domestic Ungulates: methods, operations and equipment. Regulations applicable to Animal Welfare.
11. Pathology, inspection criteria and sanitary decisions.
12. Legal framework for inspection criteria.
13. Technical conditions for Meat Maturation and Preservation. Equipment and Shipment temperatures.
14. Inspection of Cutting and Boning Rooms; Veterinary Controls and Identification Marks.
15. Legal Conditions for meat shipment, transportation and distribution.
THEORETICAL/PRACTICAL PROGRAM
Study of bacterian, viral, parasitical and prion-caused diseases (Transmissible Spongiform Encephalopathies) that affect domestic ungulates and are relevant for Food Hygiene and Meat Inspection:
- Ehiology and target species – Zoonoses.
- Symptoms and Diagnosis.
- Official Sanitary Measures and Biosafety.
- Compulsory Notifiable Diseases.
- Injury Frames.
- Inspection Criteria and applicable Sanitary Decisions.
- Categories and destination of By-products.
PRACTICAL PROGRAM
1. Recognition of the physical conditions, structure and equipment of the various units setting up the establishments for domestic ungulates slaughtering.
2. Recognition of the operations performed at the various units: unloading and stabling of livestock; desensitization; slaughtering operations; preparation of carcasses; refrigeration and stockage; cutting and boning; shipment.
3. Recognitions of the surrounding areas equipment and of the slaughtering's complementary operations such as effluent treatment and by-products' forwarding.
4. Observation of livestock's unloading and of transportation conditions, as well as of the dispatch documentation.
5. Clinical Ante-mortem Examination of the slaughter animals.
6. Observation of the application of different desensitization methods, the importance of its correct application, the equipment's state and operators' training.
7. Slaughter operations applicable to the various domestic ungulates species; equipment and operating conditions.
8. Post-mortem Sanitary Inspection: observations and incisions of statutory nature for the various species.
9. Observation of the carcass and organ properties. Recognition of the injury frames and discussion on the applicable sanitary decisions, as well as on making recourse to laboratory support and on the material's shipment conditions.
10. Observation of by-products' marking and storage.
11. Observation of the health marking and refrigerated storage.
12. Observation of the cutting and boning activities, identification marking and shipment.
13. Follow-up and observation of the activities performed by the Official Veterinarian Surgeon in the scope of his/her controlling functions at establishments for domestic ungulate slaughtering.

Mandatory literature

Mossel D. A. A.; Microbiologia de los alimentos. ISBN: 84-200-0561-4
Gil J. Infante; Manual de inspecção sanitária de carnes. ISBN: 972-31-0884-4
Bartels H.; Inspección veterinaria de la carne. ISBN: 84-200-0268-80
Gracey J. F.; Meat hygiene. ISBN: 0-7020-2258-6
Prandl Oskar 070; Tecnología e higiene de la carne. ISBN: 84-200-0765-X

Complementary Bibliography

Bernardo, Fernando; Inspecção Sanitária dos Alimentos - História e Conceitos, Faculdade de Medicina Veterinária- Universidade Técnica de Lisboa , 2006
Faust, EC; Beaver, PC; Jung RC; Agentes e vectores animais de Doenças Humanas, Fundação Calouste Gulbenkian, 1987
Bernardo, Fernando; Microbiologia das Carnes, Direcção Geral de Veterinária - MADRP, 2006
European Food safety Authority; Manual for Reporting on Zoonoses, Zoonotic Agents and Antimicrobial Resistance and some other patogenic agents (...) year 2009, EFSA, 2010. ISBN: j.efsa.2010.1579 www.efsa.europa.eu
European Food Safety Authority; Manual for Reporting of Food-borne outbreaks in the framework of Directive 2003/99/EC from the reporting year 2009., EFSA, 2010. ISBN: EFSA Journal 2010; 8(4):1578 j.efsa2010.1578.
Herenda, Drago Carl; Chambers, P.G.; Manual on meat inspection for developing countries, FAO, 1994. ISBN: ISBN 10 9251033048
Blowey,R.W ; Weaver, A.D:; Atlas en Color de Patologia del Ganado Bovino, Interamericana - McGraw-Hill, 1992. ISBN: ISBN 84-7615-852-1
Linklater, karl A.;Smith Mary C.; Diseases and Disorders of the Sheep and Goat, Mosby-Wolfe, 1997. ISBN: ISBN 07234-1708-3

Teaching methods and learning activities

Integrated learning. Theoretical lectures (free attendance): contents are presented and illustrated by images in slides produced by computer using Power point and videos. Practical classes (mandatory attendance): training is performed in slaughterhouses and meat plants. Practical programme includes discussion sessions with platform presentation of student works.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Description	Type	Time (hours)	Weight (%)	End date
Attendance (estimated)	Participação presencial	75,00
	Total:	-	0,00

Eligibility for exams

Students must attain to at least 3/4 of the practical classes and produce a written work and a presentation.

Calculation formula of final grade

The sum of the evaluation components : 50% final exam + 50% practical evaluation.
Practical evaluation=40% practical final exam + 10% written work

Special assessment (TE, DA, ...)

According to legislation.

Classification improvement

To improve classification students have to present to final examination (theoretical and pratical examination) according to legislation.