Hygienic Production Of Food (I) VETMED5009

  • Academic Session: 2019-20
  • School: School of Veterinary Medicine
  • Credits: 20
  • Level: Level 5 (SCQF level 11)
  • Typically Offered: Semester 2
  • Available to Visiting Students: Yes

Short Description

To provide participants with knowledge and comprehension of the process of meat harvest and the principles of meat hygiene, and of the legislation covering the production of fresh meat for human consumption in the European Union, such that they are able to evaluate existing transport, slaughter and dressing practices, apply the legislation and intervene as necessary to optimise public health.

Timetable

This course consists of a taught block of one week, which includes lectures. In addition, there is private study time for take-home assignments. Students will attend semester 2.

Requirements of Entry

NONE

Excluded Courses

NONE

Assessment

This course will be assessed on the basis 4 structured assignments given to the students during the taught course and completed by distance education.

Course Aims

To provide participants with knowledge and comprehension of the process of meat harvest and the principles of meat hygiene, and of the legislation covering the production of fresh meat for human consumption in the European Union, such that they are able to evaluate existing transport, slaughter and dressing practices, apply the legislation and intervene as necessary to optimise public health.

Intended Learning Outcomes of Course

  By the end of this course, students will be able to:

 

■ Recognise the structure and importance of the food industry in the global market in the production of food of animal origin.

 

■ Critically evaluate the legislation governing the manufacture of foods of animal origin and the role of the various enforcement agencies.

 

■ Critically evaluate the welfare of animals at the time of slaughter and the legislative requirements.

 

■ Critically evaluate the hygienic production of food on animal origin, understanding the role of HACCP in the food sector.

 

■ Critically discuss the factors that affect mean quality and their relevance to public health.

 

■ Critically evaluate the procedures for inspecting food of animal origin and recognise the most commonly encountered diseases.

Minimum Requirement for Award of Credits

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.