Paraclinic in food products science, 2 weeks

Food sanitary safety control case study

not applicable

Inspection of food product from animal origin

According to the former Official Regulation 854/2004, which has been replaced by Regulation 2017/625, inspection could be defined as "the examination of establishments, animals and foodstuffs, their processing, food businesses, their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".


Through practical work or virtual cases presented, the concepts of 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 seizure will be illustrated.

Food sanitary safety control case study

not applicable

Inspection of food product from animal origin

The student must have acquired the following concepts: acquisition of knowledge for the implementation of inspection techniques at the slaughterhouse (ante and post-mortem examination).

Food sanitary safety control case study

VETE 2072-1

Inspection of food product from animal origin

Teaching from the previous courses.
 
 
Pre-requisites : VETE2071-1 - Infectious and parasitic diseases of production animals and wildlife including zoonoses VETE2072-1 - Quality and food sanitary safety management
 
Co-requisites VETE2100-1 - Pets systemic pathology VETE2087-1 - Transversal skills (decision making and relational), 5 wk. VETE2088-1 - Case-based Reasoning, 4 weeks

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

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)
- TP related to lesions frequently encountered at the slaughterhouse

The practical details are detailed on e-campus and will also be explained on Monday of each week.

Food sanitary safety control case study

Face-to-face course


Additional information:

Not applicable

Inspection of food product from animal origin

17,5 hours practical works in French

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

Manadatory reading before the paraclinic :

1) reading of two documents available on ecampus:


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










 

 

Food sanitary safety control case study

Written work / report

Continuous assessment


Additional information:

Not applicable

Inspection of food product from animal origin

Exam(s) in session

Any session

- In-person

oral exam

Continuous assessment


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.

 

 

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

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).

Food sanitary safety control case study

Not applicable

Inspection of food product from animal origin

• 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
  
  

• Drs Elisa Martinez et 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 40  
  fax : +32-4-366 40 44

• 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