Learning objectives
The course is to achieve the following objectives:
• evaluation of the ante-mortem and post-mortem examination in cattle and swine
•evaluation of the ante-mortem and post-mortem examination in horses, goats and poultry
• study of the causes of exclusion from human consumption of meat
• evaluation of the freshness of fishery products
• inspection of fishery products
• identification of the main species of Chondrichthyes, bony fishes, crustaceans and molluscs
• inspection of fishery products
• classification of shellfish waters
• inspection of live bivalve molluscs
• Commercial classification of table eggs
• study of the health requirements for raw milk
• Inspections in milk production holdings
• audit and inspections of animal products
• Study of HACCP plans and own-check plans in companies of food of animal origin
Prerequisites
The following courses are preparatory to the examination:
- Microbiology and immunology;
- Parasitology and parasitic diseases of domestic animals
Course unit content
The course is developed intensively during the first semester of the fourth year, combining theoretical lectures with practical exercises and educational visits to slaughterhouses and the fish market in Milan.
The role of the veterinary inspector in the fields of his or her competence, namely in the fresh meat sector, fishery products, dairy sector and egg products, is highlighted. The study is mainly based on current EU legislation.
Full programme
The course focuses mainly on the current European regulations on hygiene and inspection of food of animal origin (Reg. 178/2002; Reg. 852/2004; Reg. 853/2004; Reg. 2073/2005 ; Reg. 1/2005; Reg. 589/2008; Reg. 1069/2009; Reg. 1099/2009; Reg. 1169/2011; Reg. 217/2014; Reg. 219/2014; Reg. 1114/2014; Reg. 2017/625; Reg. 2019/624; Reg. 2019/627). Italian Law N. 283/1962, article 5.
In particular they examine questions related to the inspection of meat, milk, eggs, fish products and shellfish edible bivalves.
Meat: sanitary inspection of fresh meat for slaughter (cattle, pigs, horses, sheep and goats, poultry, lagomorphs, farmed game); sanitary certifications of animals; ante- and post-mortem inspection; stunning and slaughtering techniques; health marking, maturation of the meat, the exclusion of meat from human consumption. Emergency slaughter, slaughter deferred and family use slaughter. Problems relating to BSE and the detection of Trichinella. Animal protection standards during slaughter, animal welfare during transport to the slaughterhouse, animal by-products.
Fishery products: evaluation of freshness, recognition of species of the main Chondrichthyes, bony fishes, molluscs and crustaceans of high commercial importance, inspection of fishery products. Official controls on fishery products.
Edible bivalve molluscs: classification of shellfish waters; purification of molluscs, packaging and inspection.
Milk: hygienic quality of raw milk, sanitary standards of dairy farms, official controls on raw milk.
Eggs: commercial classification grade A and B eggs. Packing for eggs, egg codes.
Hygiene in food plants. National Residues Plan. Audit and inspection activities by the official veterinarian in the food sector.
Bibliography
Sanita' Pubblica Veterinaria e Igiene degli Alimenti
Cenci Goga - Fermani - AAVV , Editore: Le Point Veterinaire ( 2014)
Lezioni di igiene e controllo dei prodotti della pesca
di T. Civera Paolo Manzoni edito da CLU
Legislation of the European Union:
Regulation CE 178/2002
Regulation CE 852/2004
Regulation CE 853/2004
Regulation CE 1/2005
Regulation CE 2073/2005
Regulation CE 589/2008
Regulation CE 1069/2009
Regulation CE 1099/2009
Regulation CE 1169/2011
Regulation UE 217/2014
Regulation UE 219/2014
Regulation UE 1114/2014
Regulation UE 2017/625
Regulation UE 2019/624
Regulation UE 2019/627
Teaching methods
Frontal lessons, practical exercises, visits to slaughterhouses, as well as visits to a fish market.
Assessment methods and criteria
Written test with open answers (duration of the test: 2 hours). Students with disabilities will be allowed three hours and will be able to use functional tools to conduct the examination. The weight of the individual questions, ten in number, is equal. Each answer is assigned a variable score from 0 (completely wrong or missing answer) to 3, for a total of 30 points. It is possible to attribute fractions of points to each answer (eg: 2.5 points). In case of excellent answers, the score can reach 30 with honor.
The results of the written test are communicated to the students by email. In the event of a mark just below sufficiency (16-17 / 30) the candidatecan be subjected to an oral exam to get a positive result.
Other information
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