Sanitary Inspection I

Code:

MV511

Acronym:

ISI

Keywords
Classification	Keyword
OFICIAL	Food Hygiene

Instance: 2021/2022 - 1S (of 20-09-2021 to 14-01-2022)

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	61	Official Study Plan	5	-	5	70	135

Teaching language

Portuguese
Obs.: Algum material de suporte ao estudo é disponiblizado em inglês.

Objectives

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 courses.

Learning outcomes and competences

LEARNING OUTCOME

1. The principles and legislation regarding animal welfare, transport and slaughter.

2.The principles of disease prevention, including zoonosis, and promotion of animal health and welfare.

3. The national and EU legislation regarding animal health requirements, including disease eradication and control programmes.

4. The national and EU 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 judgments in the case of non-compliance.

7. The HACCP programs implementation in food industry and traceability along the Food Chain.

8. Risk assessment and risk management in meat inspection; the implementation of the Meat Safety Assurance System as a tool for the modernization of meat inspection.

9. The veterinary institutions, organisms and services of Portugal and the European Union related to Food Hygiene, Animal Health and Control and Public Health.

SKILLS:

1. Perform the appropriate inspection during domestic ungulate slaughter, including assessing food chain information regarding ante and post mortem inspection procedures; perform 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 carcasses and offalls; determine complementary laboratory tests, when needed; document and classify the judgements, according to its cause or origin; evaluate the need and relevance of inspection results to the food business operators and authorities.

2. Verify and implement sanitary procedures and hygiene requirements in abattoirs, meat plants and other food industry facilities, regarding the safety of food products of animal origin, using risk assessment and risk management principles.

3. Participate in the implementation of the official plans for passive and active surveillance and eradication of enzootic and epizootic diseases.

4. Plan and perform audits to food companies, according to EU Food Law.

5.Be able to perform the professional acts in a responsible manner,complying with the law and being aware of the veterinary ethical responsibilities with regard to community service, public health, and animal welfare as well as the potential impact on the environment.

6.Be able to communicate 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.

Working method

Presencial

Program

A.THEORETICAL PROGRAMME (Lectures)

1. History and importance of Food Safety and Meat Hygiene: classical and integrated concept.

2. Food Safety Hazards; The Risk analysis concept and approach.

3. Food industry control and traceability; HACCP for the Meat-producing Industry; Operators' Training: Good Practice in the Food Industry (GMP) and Occupational Safety and Health.

4. National and European Community's Food Law.

5. Abattoirs for ungulates and meat processing: technical conditions for their building and licensing; Materials and Equipment.

6. By-products and effluents.

7. Transport of livestock and animal welfare.

8. Veterinary Controls applicable to animal transport and Intra-Community Trade of Livestock and food of animal origin.

9. Antemortem and Post mortem inspection of Domestic Ungulates and Large game; Inspection methods, observations, and mandatory incisions. Documentation, traceability and Food Chain Information (FCI). The EU  concept of meat inspection: visual inspection and Meat Safety Assurance Systems.

10. Slaughtering of Domestic Ungulates: methods, operations, and equipment. Animal Welfare EU law.

11. Pathology, inspection criteria, and judgments.

12. The legislative framework for meat inspection.

13. Technical conditions for meat maturation and preservation. Equipment and shipment temperatures.

14. Inspection of Cutting and Deboning Rooms and Game handling establishments; Veterinary Controls and Identification Marks.

15. Legal Conditions for meat shipment, transportation, and distribution. 

B. PRACTICAL PROGRAMME (intramural practical classes and seminars)

1.Study of bacterial, viral, parasitical, and prion diseases (Transmissible Spongiform Encephalopathies) that affect domestic ungulates and are relevant for Food Hygiene and Meat Inspection:

- Etiology and target species.

– Zoonosis.

- Symptoms and Diagnosis.

- Official Sanitary Measures and Biosafety.

- EU, OIE, and National Notifiable Diseases.

- Inspection Criteria and correspondent judgments (Sanitary Decisions).

- By-products.

 

C.PRACTICAL PROGRAMME ( Extramural Practical Classes)

1. Assessment of the physical conditions, structure, and equipment of the various units set up the establishments for domestic ungulates slaughtering.

2. Assessment of the operations performed at the various units: animal transport, unloading, and stabling of livestock; desensitization; slaughtering operations; preparation of carcasses; refrigeration and storage; cutting and boning; shipment.

3. Assessment of the surrounding areas equipment and of the slaughtering's complementary operations such as effluent treatment and forwarding of by-products.

4. Observation of livestock's unloading and of transportation conditions, lairage’s facilities, as well as of the documentation and Food Chain Information.

5. Clinical antemortem examination of the slaughter animals.

6. Stunning methods, the importance of its correct application, the equipment, and operators' training.

7. Remaining slaughter operations applicable to the various domestic ungulates species; equipment and operating conditions.

8. Post mortem Sanitary Inspection: observations and mandatory incisions for the various species.

9. Observation of the carcass and organs. Recognition of the injury frames and discussion on the applicable sanitary judgments, laboratory support, and on the sample’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 deboning activities, identification marking, and shipment.

13. Follow-up and observation of the activities performed by the Official Veterinarian in the scope of the official controls at abattoirs for ungulates.

 

Mandatory literature

Ninios Thimjos 340; Meat inspection and control in the slaughterhouse. ISBN: 978-1-118-52586-9
Collins David S. 340; Gracey.s meat hygiene. ISBN: 978-1-118-65002-8
Buncic Sava; Integrated food safety and veterinary public health. ISBN: 978-0-85199-908-1
Mossel David A. A.; Microbiologia de los alimentos. ISBN: 84-200-0998-9
Gil J. Infante; Manual de inspecção sanitária de carnes. ISBN: 972-31-0848-8
Morris J. Glenn 340; Foodborne infections and intoxications. ISBN: 978-0-12-416041-5

Complementary Bibliography

D. Herenda, P.G. Chambers, A. Ettriqui, P. Seneviratna, T.J.P. da Silva; Manual on meat inspection for developing countries, FAO ANIMAL PRODUCTION AND HEALTH PAPER 119, 2000. ISBN: 92-5-103304-8 (Available online: www.fao.org)
Bartels H.; Inspección veterinaria de la carne. ISBN: 84-200-0268-80
Grandin Temple 340; Livestock handling and transport. ISBN: 978-1-78064-321-2
Gracey J. F.; Meat hygiene. ISBN: 0-7020-2258-6
Prandl Oskar 070; Tecnología e higiene de la carne. ISBN: 84-200-0765-X
OIE; Terrestrial Animal Health Code (2014), vol.I e II, OIE, 2014
Blowey, R.W ; Weaver, A.D; Atlas en Color de Patologia del Ganado Bovino, Interamericana - McGraw-Hill, 1992. ISBN: 84-7615-852-1
Linklater, Karl A.; Smith Mary C.; Diseases and Disorders of the Sheep and Goat, Mosby-Wolfe, 1997. ISBN: 07234-1708-3
EFSA BIOHAZ Panel ; EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2013. Scientific Opinion on the public health hazards to be covered by inspection of meat from farmed game. EFSA Journal 2013;11(6):3264, 181 pp., 2013. ISBN: doi:10.2903/j.efsa.2013.3264 (Available online: www.efsa.europa.eu/efsajournal)
EFSA BIOHAZ Panel ; EFSA BIOHAZ Panel. Sc. Op. on the public health hazards to be covered by inspection of meat from sheep and goats. EFSA Journal 2013;11(6):326, 2013. ISBN: doi:10.2903/j.efsa.2013.3265 (Available online: www.efsa.europa.eu/efsajournal)
EFSA BIOHAZ Panel ; EFSA BIOHAZ Panel, Sc. Op. on the public health hazards to be covered by inspection of meat (solipeds). EFSA Journal 2013;11(6):3263,, 2013. ISBN: doi:10.2903/j.efsa.2013.3263 (Available online: www.efsa.europa.eu/efsajournal)
EFSA BIOHAZ Panel ; EFSA BIOHAZ Panel Scientific Opinion on the public health hazards to be covered by inspection of meat (bovine animals). , 2013. ISBN: doi:10.2903/j.efsa.2013.3266
EFSA ; EFSA Panels on Biological Hazards on Contaminants in the Food Chain andon Animal Health and Welfare Sc. Op. on the public health hazards to be covered by inspection of meat (swine). EFSA Journal 2011;9(10):2351, 2011. ISBN: doi:10.2903/j.efsa.2011.2351. (Available online: www.efsa.europa.eu/efsajournal)
Faucitano Luigi 340; Welfare of pigs. ISBN: 978-90-8686-066-1
ULL; Handbook on import risk analysis for animals and animal products. ISBN: 978-92-9044-807-5 (vol.1) (Vol. 1: Introduction and qualitative risk analysis. - Vol. 2: Quantitative risk assessment)

Teaching methods and learning activities

Lectures with computer slides and video presentation.

Intramural practical lessons with video presentations, completing checklists, presentation, and discussion of issues in the context of public health, animal health, food safety, and meat inspection.

Practical classes in slaughterhouses (cattle and swine) and meat plants, attending the activity of the Official Veterinarian and assessing animal welfare, facilities, equipment, and materials, verifying operating conditions of different units.

In the current context of contingency associated with COVID-19, distance learning methodologies may be used and sessions at industrial establishments depend on their prior approval, and may not be carried out.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	90,00
Trabalho escrito	10,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	44,00
Frequência das aulas	70,00
Trabalho escrito	21,00
Total:	135,00

Eligibility for exams

Students must attain to at least 75% of the practical classes and produce a written work and a presentation.

Calculation formula of final grade

Evaluation components

Final Score = TE (50%)* + [PE (40%) + E (10%)]*°

TE- Theory Exam and  PE-Practical Exam  performed  in Moodle UP platform.

E-Essay and its presentation and discussion

*10 grading is minimal values required in each evaluation component.

Examinations or Special Assignments

Written work (Essay),presentation and discussion.
The work and presentation will be submitted by students through the Turnitin tool provided by the Moodle U.Porto platform and the evaluation includes the respective originality report.

Special assessment (TE, DA, ...)

According to legislation.

Classification improvement

To improve classification students have to present to final examination  according to legislation.