 |
Educational guide |
| IDENTIFYING DATA |
2023_24 |
| Subject |
HYGIENE, INSPECTION AND FOOD SAFETY |
Code |
00106040 |
| Study programme |
| 0106 GRADO EN VETERINARIA |
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| Descriptors |
Credit. |
Type |
Year |
Period |
| 14 |
Compulsory |
Fifth |
First
|
| Language |
|
| Prerequisites |
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| Department |
HIGIENE Y TECNOLOG. ALIMENTOS
|
| Coordinador |
| OTERO CARBALLEIRA , ANDRÉS |
|
E-mail |
aotec@unileon.es
tmlopd@unileon.es
mprim@unileon.es
jmrodc@unileon.es
jasanb@unileon.es
mlsiec@unileon.es
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|
| Lecturers |
| LÓPEZ DÍAZ , TERESA MARÍA | | OTERO CARBALLEIRA , ANDRÉS | | PRIETO MARADONA , MIGUEL | | RODRÍGUEZ CALLEJA , JOSÉ MARÍA | | SANTOS BUELGA , JESÚS ÁNGEL | | SIERRA CASTRILLO , M LUISA | | GARCIA CABALLERO , JESUS | | VELEZ CAMINO , JOSE MANUEL |
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| Web |
http:// |
| General description |
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| Tribunales de Revisión |
| Tribunal titular |
| Cargo |
Departamento |
Profesor |
| Presidente |
HIGIENE Y TECNOLOG. ALIMENTOS |
GARCIA FERNANDEZ , MARIA DEL CAMINO |
| Secretario |
HIGIENE Y TECNOLOG. ALIMENTOS |
GARCIA ARIAS , MARIA TRINIDAD |
| Vocal |
HIGIENE Y TECNOLOG. ALIMENTOS |
CAPITA GONZALEZ , ROSA MARIA |
| Tribunal suplente |
| Cargo |
Departamento |
Profesor |
| Presidente |
HIGIENE Y TECNOLOG. ALIMENTOS |
ALONSO CALLEJA , CARLOS |
| Secretario |
HIGIENE Y TECNOLOG. ALIMENTOS |
GONZALEZ RAURICH , MONTSERRAT |
| Vocal |
HIGIENE Y TECNOLOG. ALIMENTOS |
GARCIA ARMESTO , MARIA ROSARIO |
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| Code |
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| A19614 |
106P12 Respect and enforce animal welfare in all professional activities related to animal management. |
| A19615 |
106P13 Minimise the risks of contamination and cross-infection in animal facilities and in the field. |
| A19616 |
106P14 Carry out ante- and post-mortem inspection of animals and food intended for human consumption. |
| A19617 |
106P15 Carry out health control of the different types of companies and restaurant and food establishments. Implementation and supervision of quality management systems. |
| A19618 |
106P16 Carry out risk analysis, including environmental and biosafety risks, as well as their assessment and management. |
| A19622 |
106P2 Collect and send all types of samples with their corresponding report. |
| A19680 |
106S55 Health criteria and legal bases for inspection. |
| A19681 |
106S56 Ante and postmortem veterinary inspection. |
| A19682 |
106S57 Inspection of establishments and products. |
| A19683 |
106S58 Good hygiene practices, hazard analysis and critical control points. |
| A19684 |
106S59 Control of handling and treatments. |
| A19686 |
106S60 Food security and public health. |
| A19687 |
106S61 Food risk analysis: determination, management and communication of risk. |
| A19688 |
106S62 Investigation of toxical outbreaks |
| A19689 |
106S63 Dynamics and demographics of infection and food poisoning. |
| A19690 |
106S64 Epidemiology and diagnosis. |
| A19691 |
106S65 Monitoring and surveillance system. |
| B6471 |
106G1 Analyse, synthesise, solve problems and make decisions in the professional fields of the veterinarian. |
| B6474 |
106G4 Communicate the information obtained during the veterinarians professional practice fluently, orally and in writing, with other colleagues, authorities and society in general. |
| B6475 |
106G5 Write and present professional reports correctly, always maintaining the necessary confidentiality. |
| C1 |
CMECES1 That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study |
| C2 |
CMECES2 That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the development and defense of arguments and the resolution of problems within their area of study. |
| C3 |
CMECES3 That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature. |
| C4 |
CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience |
| C5 |
CMECES5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy |
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Competences |
| Adequately follows the reference protocols for carrying out the ante- and postmorteminspection of the main supply species and issues reports related to the results of the inspection and the corresponding measures to be adopted |
A19614
A19616
A19618
A19680
A19681
|
B6471
B6474
B6475
|
C2
C3
C4
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| Decides, based on direct inspection and the results of the supporting information it has selected, about the fitness for consumption of a food product. |
A19616
A19680
A19682
A19684
A19686
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B6471
|
C1
C2
C3
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| Designs a plan and strategy for the inspection of a food establishment. |
A19616
A19618
A19680
A19682
A19687
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B6471
B6475
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C3
C5
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| Designs a protocol to evaluate compliance with the main regulations relating to the animal welfare of animals destined for slaughter. |
A19617
A19680
A19682
A19686
A19691
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B6474
B6475
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C1
C2
C5
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| Indicates the elements on which it will base its opinion regarding compliance with good hygienic practices in a slaughterhouse and other food establishment |
A19615
A19617
A19680
A19682
A19683
A19687
A19691
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B6474
B6475
|
C2
C4
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| Issues an opinion on the suitability of the design of a food safety management system, based on the principles of Hazard Analysis and Critical Control Points, proposed for a specific food establishment. |
A19617
A19618
A19680
A19683
A19687
A19691
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B6474
B6475
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C3
C4
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| Describes the primary elements that must be considered in a specific food risk assessment. |
A19618
A19680
A19686
A19687
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B6474
B6475
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C3
C4
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| Evaluates the suitability of an action protocol for the investigation of a foodborne disease outbreak. |
A19618
A19622
A19680
A19688
A19689
A19690
A19691
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B6471
B6475
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C2
C3
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| Topic |
Sub-topic |
| I. FOOD SAFETY AND PUBLIC HEALTH |
Topic 1.- Contents of the subject. Conditions that foods must meet for consumption.
Topic 2.- Food infections. Salmonella, Shigella and pathogenic groups of Escherichia coli. Foods involved. Prevention and control.
Topic 3.- Food infections. Yersinia enterocolitica, Y. pseudotuberculosis, Cronobacter sakazakii and Campylobacter. Foods involved. Prevention and control.
Topic 4.- Food infections. Vibrio, Aeromonas and Plesiomonas. Clostridium perfringens and Listeria monocytogenes. Foods involved. Prevention and control.
Topic 5.- Food infections. Virus. Main foodborne protozoa and helminths. Foods involved.
Prevention and control.
Topic 6.- Food poisoning. Staphylococcus aureus, Clostridium botulinum and Bacillus cereus. Mycotoxins and biogenic amines. Toxins naturally present in foods. Foods involved. Prevention and control.
Topic 7.- Food poisoning. Residues of chemical substances I. Environmental contaminants. Contaminants associated with plant production.
Topic 8.- Food poisoning. Residues of chemical substances II. Pollutants associated with animal production. Secondary pollutants.
Topic 9.- Food additives and technological adjuvants. |
| II. EDITABILITY REQUIREMENTS FOR FOOD PRODUCTS |
Topic 10.- Changes in food. Disturbance. Adulterations and fraud.
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| IV. INSPECTION OF ESTABLISHMENTS. CONTROL OF HANDLING AND TREATMENTS |
Topic 17.- Industry, equipment, raw materials, storage and transportation.
Topic 18.- Packaging and packaging, supply and control of water, air control, pest control. Inedible waste. Food handlers.
Topic 19.- Cleaning and disinfection in food companies. Detergents. Disinfectants. "Modus operandi".
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| III. FOOD SAFETY: RISK ASSESSMENT & RISK MANAGEMENT
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Topic 11.- Indicators. Estimation of the number of microorganisms and/or microbial activity. Indicators of contamination of human origin or fecal origin that are related to the possible presence of pathogens. Post- treatment contamination indicators. Others.
Topic 12.- Microbiological criteria. Components. Choice of sampling plans and microbiological limits. Interpretation.
Topic 13.- Risk analysis. Risk assessment. Establishment of the FSO (Food Safety Objective). Risk management. Risk Communication.
Topic 14.- Good Hygienic Practices (GHP). The Hazard Analysis and Critical Control Points (HACCP) system. Quality systems. Total quality.
Topic 15.- Traceability and food safety. Definition. Legislative situation. Advantages of the system. Steps to follow. Traceability and official control.
Topic 16.- Bases of food legislation.
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| V. EPIDEMIOLOGY |
Topic 20.- General aspects. Trends in infections and food poisoning. Determinants of food poisoning.
Topic 21.- Epidemiological surveillance of foodborne diseases: the different procedures. Notification.
Investigation of outbreaks of infections and food poisoning: the different approaches.
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| VI. HYGIENE, INSPECTION AND CONTROL OF THE FRESH MEAT
VI.A. MEAT TRACEABILITY. ANIMAL WELFARE. SLAUGHTERHOUSES: HYGIENIC ASPECTS OF ITS DESIGN, HYGIENE OF OBTAINING MEAT AND EDIBLE OFFAL. CONTROL
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Topic 22.- Identification and registration of animals. Labeling of beef. Traceability of beef. Labeling of meat of other species.
Topic 23.- Transportation and "ante-mortem" care of animals destined for sacrifice. Animal welfare.
Topic 24.- Inspection of animals before slaughter ("ante mortem"). Inspection on the farm. Inspection at the slaughterhouse.
Topic 25.- The domestic ungulate slaughterhouse: concept, classes, operations, services and facilities. Hygienic aspects of its planning, construction and installation.
Topic 26.- The slaughterhouse of domestic ungulates. Operation I. Animal welfare. Stunning and bleeding methods.
Topic 27.- The slaughterhouse of domestic ungulates. Operation II. Slaughter and butchering of domestic ungulates. Emergency sacrifices. Ritual sacrifices
Topic 28.- Audit functions of the official veterinarian in the slaughterhouse. Application of GHP. Application of the HACCP system. Microbiological criteria, residues, contamination, etc.
Topic 29.- General rules to follow in the "post mortem" inspection I. Beef inspection.
Topic 30. Rules to follow in the "post mortem" inspection II. Other species of domestic ungulates. Decisions derived from the inspection. Sanitary marking.
Topic 31.- Poultry slaughterhouses: hygiene in obtaining poultry meat.
Topic 32.- Inspection of poultry meat. Application of the HACCP system. Automated inspection of poultry meat.
Topic 33.- Rabbit slaughterhouses. Inspection of rabbit meat. Application of the HACCP system.
Topic 34.- Slaughter, inspection and commercialization of farm game. Obtaining, inspection and marketing of wild game meat.
Topic 35.- Sanitary conditions applicable to meat production of fighting cattle.
Topic 36.- Inspection and control of edible offal. Remains industrial.
Topic 37.- Meat hygiene during storage, transportation, cutting and sale. Quality control in slaughterhouses, cold storage warehouses, cutting rooms and other establishments where raw meat is handled.
Topic 38.- Hygiene of meat packaging (in air atmosphere, vacuum, modified atmosphere, active packaging and intelligent packaging).
Topic 39.- Alterations of fresh meat. Alteration of frozen meat.
Topic 40.- Decontamination of meat.
Topic 41.- Treatment of effluents and by-products of animal origin not intended for human consumption (SANDACH). |
| VI.B. ANTE AND POST-MORTEM INSPECTION. SCIENTIFIC AND LEGAL BASES OF SEIZURES. |
Topic 42.- Diseases caused by bacteria in inspection of meat. Digestive system. Processes caused by members of the Enterobacteriaceae family. Processes caused by members of other families. Health criteria and seizures.
Topic 43.- Diseases caused by bacteria in meat inspection. Respiratory system. Processes caused by Pasteurella, Mannheimia, Streptococcus, Arcanobacterium, Corynebacterium and Rhodococcus. Swine pleurepneumonia. Atrophic rhinitis of the pig. Health criteria and seizures.
Topic 44.- Diseases of the respiratory system in meat inspection. Ornithosis. Q fever. Mycoplasma diseases.
Tuberculosis. Health criteria and seizures.
Topic 45.- Diseases in meat inspection. Urinary tract.
Ascending diseases and hematogenous diseases. Genital apparatus. Diseases caused by Campylobacter and Brucella. Fur. Staphylococcus, mycoses and other processes. Health criteria and seizures.
Topic 46.- Diseases caused by bacteria related to the environment in meat inspection. Listeriosis.
Diseases caused by clostridia. Bacterial anthrax. Other processes. Health criteria and seizures.
Topic 47.- Virus diseases in meat inspection. Vesicular diseases. Smallpox or pustular diseases.
Other viral diseases of swine. Other viral diseases of ruminants. Viral diseases of ruminants transmitted by arthropods. Viral diseases of equines. Health criteria and seizures.
Topic 48.- Transmissible spongiform encephalopathies in meat inspection. Specified risk materials. Monitoring and control. Geographic risk assessment.
Topic 49.- Parasitic diseases in meat inspection.
Helminths: Cysticercosis. Trichinosis. Protozoa. Health criteria and seizures.
Topic 50.- Non-specific infections and alterations in meat inspection. Alterations in the chemical composition or organoleptic characteristics. Non-specific infections. Health criteria and seizures.
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| VI.C. HYGIENE, INSPECTION AND CONTROL OF MEAT PRODUCTS OR DERIVATIVES |
Topic 51.- Meat derivatives: concept and classification. Establishments for the production, handling, storage and marketing of meat products: classification. Spanish and community legislation. Inspection of establishments and products.
Topic 52.- Fresh and marinated meat products. Concept. Legislation. Inspection and controls to be carried out in the corresponding industries.
Topic 53.- Sausages: concept and classification. Most frequent Spanish types. Inspection. The HACCP system as a procedure to ensure the safety and hygienic quality of raw cured sausages. Defects and alterations of cured raw sausages. Adulterations.
Topic 54.- Heat-treated meat products: concept.
Classification. Spanish and community legislation. Classification according to the heat treatment received and the conservation capacity resulting from it. Application of the HACCP system to these products. Alterations of heat-treated meat products: inspection. Alterations of preserved meat. Inspection. Alterations of pasteurized products.
Topic 55.- Salted meat. Concept. Applicable legislation. Health problems derived from the use of nitrates and nitrites in salting. Health aspects of smoking. Hams and shoulders: application of the HACCP system. Bacon. Cured bacon. Dried meat.
Alterations and inspection. Other meat derivatives (fats, casings, gelatins, extracts and hydrolysates, etc.).
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| VII. HYGIENE, INSPECTION AND CONTROL OF FISH, MOLLUSCS, CRUSTACEANS AND DERIVED PRODUCTS |
Topic 56.- Anatomical foundations, main components and nutritional value of fish. Post-mortem modifications of fish. Determination of the degree of freshness.
Topic 57.- Main risks associated with fish consumption. Emerging risks. Epidemiology.
Topic 58.- Application of the HACCP system to the hygienic obtaining and marketing of fish.
Topic 59.- Hygiene, inspection and control of fishing products transformed.
Topic 60.- Hygiene in the marketing of bivalve mollusks.
Topic 61. Hygiene and inspection of crustaceans and echinoderms.
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| VIII. HYGIENE, INSPECTION AND CONTROL OF MILK AND DAIRY PRODUCTS |
Topic 62.- Milk and dairy products. Definition and classification.
Topic 63.- Hygiene of milk production, obtaining, storage and transportation. Application of the HACCP system.
Topic 64.- Thermally treated consumer milks. Legislation. Application of the HACCP system.
Topic 65.- Concentrated milk. Legislation. Application of the HACCP system.
Topic 66.- Cheeses, fermented milks, curds, butter, cream and ice cream. Legislation. Application of the HACCP system.
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| IX. DIVERSE FOODS |
Topic 67.- Eggs and egg products. Composition and nutritional value. Health risks and alteration. Inspection and microbiological control of fresh eggs. Egg products: types, preparation. Inspection and microbiological control. Products that contain eggs as an ingredient. Legislation.
Topic 68.- Honey. Chemical composition and nutritional value. Health quality. Alterations and defects. Quality factors. Inspection and quality control. Legislation. Fruits and vegetables. Composition and nutritional value. Hygienic-sanitary quality. Inspection and control.
Derived products. Legislation.
Topic 69.- Edible and toxic mushrooms. Generalities. Composition and nutritional value. Hygienic-sanitary conditions. Commercialization.
Intoxications. Derivatives. Legislation.
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| X. DIRECTED LABORATORY PRACTICES. Duration of the practice: 3 hours approx. (x 12 sessions). No. of groups: 6. Location: Nutrition and Bromatology Laboratoy. Dept. Hygiene and Food Technology No. of professors per Practice: 1.
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Practice A.- Application of a microbiological criterion (Regulation 2073/2005) to minced meat: count of aerobic and Escherichia coli colonies.
Practice B.- Application of a microbiological criterion (Regulation 2073/2005) to ready-to-eat foods that may allow the development of Listeria monocytogenes (cooked ham) and meat preparations based on poultry meat intended to be
consumed cooked (Salmonella).
Practice C.- Hygiene control in the slaughterhouse. Sheep carcasses. (Regulation 2073/2005).
Practice D.- Hygiene control in the slaughterhouse. Control of cleaning and disinfection in slaughterhouses and cutting rooms. Containers, utensils, surfaces and air. Screening test to detect antimicrobial compounds.
Practice E.- Meat in the market and the butcher shop. Cuts and quarters. Differentiation and identification of meats.
Practice F.- Degree of freshness of the meat. pH, ERV and psychrotroph count.
Practice G.- Water quality control in a food industry:coliforms, fecal coliforms, Escherichia coli, enterococci and Sulfite-reducing clostridia.
Practice H.- Search andi nterpretation of food legislation (BOE, DOUE, Internet).
Practice I.- Completion of minutes, certificates and others documents
Practice J.- Fish Identification
Practice K.- Identification of Fish and degree of freshness
Practice L.- Identification of mollusks, crustaceans and echinoderms
Practice M.- Milk inspection and control: Titratable acidity, phosphatase and peroxidase tests, Detection of antibiotic residues and detection of mixtures
Practice N.- Identification of mushrooms
Practice Ñ.- Identification of mushrooms.
Practice O.- Inspection and control of eggs and egg products.
Practice P.- Inspection of fruits and vegetables and preserves.
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| XI. GROUP WORK |
Seminar A.- Group work.
Number of students per group: 5-6 Objectives:
- Search for scientific and regulatory information.
- Critically analyze the information.
- Exhibition and evaluation.
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| XII. DIRECTED INTERNSHIP IN SLAUGHTERHOUSE
Duration of the practice: a total of 15 hours stay in slaughterhouse No. of groups: in groups up to 5 students Location: slaughterhouse No. teachers per group: 1
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Stay of four working days in the slaughterhouse under the supervision of a teacher.
Tasks to perform:
- “In situ” knowledge of the facilities of a slaughterhouse.
- Assessment of animal welfare.
- Ante mortem inspection.
- Monitoring of the process of obtaining the carcasses (from the stunning until cooling).
- Post mortem inspection.
Special attention is paid to the inspection of the head, the thoracic viscera and liver.
- Taking samples from the brainstem.
- Trichinoscopic analysis.
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| Basic |
https://www.aesan.gob.es, AESAN, ,
http://www.boe.es, BOE, ,
http:// www.codexalimentarius.net, Codex Alimentarius, ,
http://www.efsa.europa.eu, EFSA, ,
http://europa.eu.int/eur-lex, EURLEX, ,
http://www.fao.org/index_es.htm, FAO, ,
Collins D.S. and Huey, R.J. (eds.), Gracey´s meat hygiene (11th edition), Chicester: Wiley Blackwell, 2015
Forsythe S.J. y Hayes P.R. , Higiene de los alimentos, microbiología y HACCP , Zaragoza: Acribia , 2002
Moreno García B, Higiene e inspección de carnes. Volumen 1, Madrid: Díaz de Santos, 2006
Moreno García B , Higiene e inspección de carnes. Volumen 2 , Madrid: Díaz de Santos , 2003
http://www.mapa.gob.es, MAPA, ,
Doyle MP, Beuchat LR, Montville TJ, Microbiología de los alimentos. Fundamentos y fronteras, Zaragoza: Acribia, 2001
http://www.who.int/es/, WHO, ,
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| Complementary |
Rodríguez Rebollo M, Manual de industrias cárnicas. Vols. I y II, Madrid: Publicaciones Técnicas Alimentarias, SA: Cárnica 2000, 2000
Grist A, Ovine meat inspection, Nottingham, UK: Nottingham University Press, 2006
Infante Gil J, Costa Durao J, Atlas de inspección de la carne, Barcelona: Grass Ediciones, 1990
Grist A , Bovine meat inspection, Nottingham, UK: Nottingham University Press , 2008
CAC/RCP 58-2005 , Código de prácticas de higiene para la carne , Roma: Codex , 2005
Abaroa MC , Frescura del pescado: Guía visual para su evaluación sensorial , AZTI-Tecnalia , 2008
Andrés J , Guía de hongos de la Península Ibérica , León: Celarayn , 1999
Sánchez JI, Guía de identificación de filetes y rodajas de pescado de consumo usual en España, Madrid: Díaz de Santos, 2011
MAPA , Guía de las principales especies pesqueras de interés comercial en España , Madrid: MAPA , 1998
Arvanitoyannis IS, HACCP and ISO 22000. Application to foods of animal origin, Chichester, UK: Wiley-Blackwell, 2009
Gracey J, Collins DS, Huey R , Meat hygiene , Philadelphia: WB Saunders Company Ltd , 1999
Grist A , Porcine meat inspection, Nottingham, UK: Nottingham University Press , 2007
Grist A , Poultry inspection, Nottingham, UK:Nottingham University Press , 2006
Camean Fernández MA, Reppeto M , Toxicología alimentaria , Madrid: Díaz de Santos , 2006
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