Hygiene of Poultry and game Meat & Fish. Hygiene of Eggs and Honey

Course Information
TitleΥΓΙΕΙΝΗ ΤΟΥ ΚΡΕΑΤΟΣ ΤΩΝ ΠΤΗΝΩΝ, ΤΩΝ ΘΗΡΑΜΑΤΩΝ ΚΑΙ ΤΩΝ ΑΛΙΕΥΜΑΤΩΝ. ΥΓΙΕΙΝΗ ΤΩΝ ΑΒΓΩΝ ΚΑΙ ΤΟΥ ΜΕΛΙΟΥ / Hygiene of Poultry and game Meat & Fish. Hygiene of Eggs and Honey
Code9.1
FacultyHealth Sciences
SchoolVeterinary
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CoordinatorIlias Papapanagiotou
CommonNo
StatusActive
Course ID200000731

Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course952

Class Information
Academic Year2019 – 2020
Class PeriodWinter
Faculty Instructors
Weekly Hours20
Class ID
600146819
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
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.
General Competences
  • Apply knowledge in practice
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Advance free, creative and causative thinking
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.
Keywords
hygiene of foods of animal origin
Educational Material Types
  • Notes
  • Slide presentations
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures20
Reading Assigment40
Exams3
Total63
Student Assessment
Description
For the students that choose to follow the subject with the midterm examination (ME) the evaluation will be as follows: -With one midterm evaluation (ME) in the designated date and time found in the schedule of the 9th semester on the material covered from the 1st to the 10th hour. -With one final evaluation (FE) in the examination period of the 9th semester on the material covered from the 11th to the 20th hour. -The final grade of the course will be the grade of the ME (50%) and the FE (50%). For the students that do not follow the subject with the midterm examination, the final grade (100%) will be the grade after the examination on the entire material of the course in the examination period of the 9th semester.
Student Assessment methods
  • Written Exam with Short Answer Questions (Summative)
  • Written Exam with Extended Answer Questions (Summative)
Last Update
15-03-2020