Hygiene of mammalian meat and Products
| Title | ΥΓΙΕΙΝΗ ΤΟΥ ΚΡΕΑΤΟΣ ΤΩΝ ΘΗΛΑΣΤΙΚΩΝ ΚΑΙ ΤΩΝ ΠΡΟΪΟΝΤΩΝ ΤΟΥ / Hygiene of mammalian meat and Products |
| Code | 8.1 |
| Faculty | Health Sciences |
| School | Veterinary |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Coordinator | Ilias Papapanagiotou |
| Common | No |
| Status | Active |
| Course ID | 200000689 |
Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)
Registered students: 5
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 8 | 4 | 2 |
| Academic Year | 2022 – 2023 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 28 |
| Class ID | 600214783
|
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600214783
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (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 meat and meat products in all production stages from the farm to the fork (according to EU food legislation).
General Competences
- Apply knowledge in practice
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
Course Content (Syllabus)
1st hour: Veterinarians' national and international role in food safety and consumer protection. Legislation. Organization and operation of industrial slaughterhouses. [DS]
2nd – 3rd hour: Ante mortem inspection. Inspection of farms registers and transport. Examination of health and state of the animals. Animal rest (advantages, disadvantages). Legislation. [DS]
4th hour: Stunning. Bleeding. Preparation of carcasses. Electrical stimulation. [DS]
5th – 6th hour: Cleaning. Disinfection of slaughterhouses. Slaughterhouse hygiene check. [DS]
7th – 8th hour: Risk assessment and critical points during the various stages of preparation of the carcasses. [DS]
9th – 11th hour: Inspection of carcasses. Carcass health marking. Legislation. [NS]
12th-15th hour: Abnormalities and pathological lesions found during inspection of animal carcasses. [EI]
16th hour: Midterm examination.
17th-19th hour: Description of some diseases of animal carcasses. Emergency slaughter. Confiscations. Legislation. Occupational diseases. Protection of employees at the slaughterhouse. [EI]
20th-23th hour: Meat products – sausages (hygiene, inspection, spoilage, preservation, legislation).[NS]
24th-25th hour: Chilled - frozen meat. Meat spoilage, inspection and legislation. [EP]
26th-28th hour: Food Legislation. COM (1999) -719 final. COM (2002) 377 final. Regulations: 178/2002, 852/2004, 853/2004 and 854/2004. Regulations: 2073/2005, 2074/2005, 2075/2005, 2076/2005 and 882/2004. Decision 2001/471. Directive 2002/99 / EC and 2004/41. [EP]
Keywords
inspection of meat and meat products, legislation
Educational Material Types
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 28 | ||||
| Reading Assigment | 60 | ||||
| Total | 88 |
Student Assessment
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
Last Update
17-03-2020
