Students become familiar with the technologies used in the industrial processing of poultry, eggs, freshwater and sea water fish, wild and farmed game, as well as honey. This is achieved through a combination of theoretical knowledge and practical demonstrations during visits to selected food-processing establisments. As part of the visits, students will also get to know the principles of good manufacturing practice in the food-processing industry. In addition, students gain basic knowledge about chemical composition, nutritional values and quality parameters of poultry meat, eggs, fish, game meat and honey. Therefore, they will be able to evaluate quality of the finished food products according to legal requirements and detect any health risks for the consumer. |
Hygiene and technology of poultry processing, production of poultry meat products. Quality parameters and defects of shell eggs, grading and aging of table eggs. Hygiene and technology of industrial egg processing. Hygiene and technology of freshwater and seawater fish processing, production of fishery products. Evaluation of honey. Processing of large and small wild and farmed game, production of game meat. Good manufacturing practice in poultry-, egg- and fish-processing industries in terms of food safety. |
Lectures: 1. Global poultry meat production and consumption. Composition of poultry meat. 2. Hygiene and technology of poultry processing - technological operations in the unclean departments of the slaughterhouse. 3. Grading, chilling, cutting, boning, wrapping and labeling of poultry meat. 4. Production of mechanically deboned poultry meat, hygiene requirements. 5. Freezing of poultry meat - objectives and methods. 6. Poultry meat products. 7. Egg formation. Chemical composition and quality parameters of table eggs. 8. Non-microbial defects of table eggs. 9. Microbial defects of table eggs. Egg preservation. 10. Industrial processing of eggs. Production of mayonnaise and mayonnaise products. 11. Composition and nutritive value of fish meat. Post-mortem changes in fish meat. 12. Hygiene and technology of fish processing. 13. Health risks associated with the consumption of fish and fishery products. Practicals: 1. Current food legislation related to poultry meat production. 2. Poultry slaughterhouse. Hygiene and technology of poultry processing - site visit Hydina Košice. 3. Health inspection of slaughter poultry - site visit Hydina Košice. 4. Hygiene and technology of egg processing and mayonnaise production – site visit Vector Invest Prešov. 5. Laboratory examination of deep frozen poultry. 6. Laboratory examination of eggs. 7. Laboratory examination of liquid egg products and mayonnaises. 8. Hygiene and technology of fish processing. Assortment of fish products – site visit Ryba Košice. 9. Laboratory examination of fish and fish products. 10. Laboratory examination of honey. 11. The processing of wild game, game inspection. 12. The slaughter and processing of rabbits and ostriches. Compensations. 13. Self study. Credit test. |
Pipová, M., Nagy, J., Popelka, P.: Hygiene and Technology of Food II (Poultry, Eggs, Fish, Game and Honey). UVLF v Košiciach, 2014, 250 pp. Casey M. Owens, Christine Z. Alvarado, Alan R. Sams: Poultry meat processing. Second edition, CRC Press, 2010. Commission Implementing Regulation (EU) No. 2015/1375 of 10 August 2015 laying down specific rules on official controls for Trichinella in meat (codification). Official Journal of the European Union L 212, 11.8.2015, pp. 7-34. Commission Implementing Regulation (EU) 2019/627 laying down uniform practical arrangements for the performance of official controls on products of animal origin intended for human consumption in accordance with Regulation (EU) 2017/625 of the European Parliament and of the Council and amending Commission Regulation (EC) No 2074/2005 as regards official controls.Official Journal of the European Union, L 131/51, 17.5.2019, pp. 51-100. Regulation (EC) No 852/2004 of the European Parliament and the Council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Union, L 139/1, 30.4.2004, 54 pp. Regulation (EC) No 853/2004 of the European Parliament and the Council of 29 April 2004 laying down specific hygiene rules for on the hygiene of foodstuffs. Official Journal of the European Union, L 139/1, 30.4.2004, 151 pp. Regulation (EU) 2017/625 of the European Parliament and of the Council on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products, amending Regulations (EC) No 999/2001, (EC) No 396/2005, (EC) No 1069/2009, (EC) No 1107/2009, (EU) No 1151/2012, (EU) No 652/2014, (EU) 2016/429 and (EU) 2016/2031 of the European Parliament and of the Council, Council Regulations (EC) No 1/2005 and (EC) No 1099/2009 and Council Directives 98/58/EC, 1999/74/EC, 2007/43/EC, 2008/119/EC and 2008/120/EC, and repealing Regulations (EC) No 854/2004 and (EC) No 882/2004 of the European Parliament and of the Council, Council Directives 89/608/EEC, 89/662/EEC, 90/425/EEC, 91/496/EEC, 96/23/EC, 96/93/EC and 97/78/EC and Council Decision 92/438/EEC (Official Controls Regulation).Official Journal of the European Union, L 95/1, 07.4.2017, 142 pp. |
Conditions for completion of course: Pregnant students may not attend this course. The credit is granted by the guarantor of the course. A student is allowed to miss three practical lessons, out of these, one practical may be missed without compensation, for another two practicals oral compensations are required in Week 12 (before the credit test). A minimum of 51 % is required to pass the credit test in Moodle, two retakes are granted by the guarantor of the course. Should a student fail to write the credit test on time, without stating a medical or other reason, his/her evaluation is FX. Final assessment: To gain the credit, a student has to compensate the missed practicals in Week 12 and then pass the credit test in Moodle with a minimum score of 51 % - two retakes are granted by the guarantor of the course.
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