Learning Outcomes
The students that attend and successfully pass the examination of the course are expected to know subjects on the hygiene and safety of poultry meat, game meat, seafood, eggs and honey. Furthermore, they are expected to know subjects on residues of veterinary drugs and other chemical contaminants in foods of animal origin, foodborne diseases caused by chemical toxic substances and basic principles of functional, genetically modified and allergenic foods.
Course Content (Syllabus)
1th-2th hour Management and operation of poultry slaughterhouse (legislation, ante mortem and post mortem inspection, confiscations, deterioration, protection of public health from diseases transmitted by poultry meat, critical control points and hazard analysis in poultry slaughterhouses).
3th-4th hour Chilled and frozen carcases of poultry. Poultry meat products (production, hygiene, preservation, inspection, spoilage). Legislation. Critical control points and risk analysis. Eggs and egg products (egg yolk, egg white, whole egg, fresh-frozen dehydrated and other products). Production, hygiene, preservation, inspection, spoilage, legislation.
5th-7th hour Seafood (hygiene, preservation, inspection, deterioration, legislation).
8th-10th hour Critical control points and HACCP implementation in fish processing. Seafood and Public Health.
11th-12th hour Inspection, specification, spoilage and transportation of game and honey.
13th-14th hour Veterinary drug residues and other chemical pollutants in food of animal origin. Daily tolerable intake, maximum residue levels, waiting time.
15th-16th hour Food-related disorders due to toxic chemicals (veterinary medicines, heavy metals, pesticides, PCBs, dioxins, etc.). Prevention. Legislation.
17th-20th hour Functional foods. Genetically modified foods. Allergenic foods.