(2 hr. lesson + 3 hrs. practical lessons pre week) 1 Lecture: Carcass classification (SEUROP). Chilling and freezing of meat – hygienic and legislative conditions. Aid tests for meat judgement (blood content, icterus, ammonium level, acetonaemia, odours). Lesson: Aid tests for meat quality determination (hydraemia, insufficient bleeding, icterus, atypical odours, PSE, DFD, pH, colour). (Place: Meat Hygiene Dpt. Building) 2 Lecture: Chemical composition of meat (muscles, viscera, bones, fats). Impact of chemical composition on organoleptic and technological properties. Ageing of meat (rigor mortis vs. cold shortening). Lesson: Technological properties of meat. Basic chemical composition of meat – water, fat, nitrogen / protein content. Amino acid composition, water binding capacity. (Place: Meat Hygiene Dpt. Building) 3 Lecture: Cutting and boning of meat. Meat preparations. Storing, boning, packing, storing, marshalling – hygienic and legislative conditions. Lesson: Laboratory examination of meat products. Estimation of Aw, hydroxyproline content, salt(s). Examination methods reliability. (Place: Meat Hygiene Dpt. Building) 4 Lecture: Meat products. Types of meat products based on the processing technology and composition. Food code(s). Preservation of food. Physical preservation: Thermal treatment (pasteurisation vs. sterilisation. Cooked and sterilised foods. Manufacturing technologies. Control of thermal treatment. Selection of meat and its impact on final quality. Chemical preservation. Lesson: Results statistical processing Visit of a certified food analysis laboratory. (Place: state Veterinary and Food Institute) 5 Lecture: Thermally treated meat products - Minced meat and comminute meat products. Safety and quality. Pickling and salting of meat. Ways of (meat)food preservation – microbial hurdles. Lesson: Laboratory evaluation of cans. Labelling, packing control, basic content analysis. Control of packing and labelling of meat products compliance with the legislative requirements. (Place: Meat Hygiene Dpt. Building) 6 Lecture: Thermally not treated meat products - fermented and dried raw long-lasting meat products. Water activity and microbial growth. Technology of manufacturing in relation with safety and quality. Pickling and salting of meat. Other ways of food preservation – microbial hurdles. Lesson: Laboratory analysis of fats. Quality estimation. 7 Lecture: Non-meat constituents in meat products, their purpose and limitations (additives, contaminants). Es. Packing materials used in meat industry. Technologies of packing. Shelf-life of meat products. Lesson: Site visit of meat processing plant. 8 Lecture: Good manufacturing practices (GMP). Structures, equipment, procedures, training, pre + operational hygiene, sanitation, pest control. GMP Documentation. Lesson: Site visit of meat processing plant. 9 Lecture: Organoleptic evaluation of meat and meat products – senses and sensory analysis. Lesson: Organoleptic evaluation of food. Panellists testing and training. Sensory evaluation of food. (Place: Institute of Further Education of Veterinarians, Cesta pod Hradovou 13/A.) 10 Lecture: HACCP – basic terms and definitions, principles of the HACCP, HACCP vs. GMP Lesson: Check of HACCP pre-requisites (GMP documentation - layout, sanitation, pest control, animal welfare, waste management, education & training programs, …) (Place: Meat Hygiene Dpt. Building) 11 Lecture: HACCP – Hazard analysis (hazard, probability, severity of hazard, risk assessment,). Hazard control. Validation and verification of the control. Lesson: Developing and implementing of HACCP system in the meat processing facilities. Pre requisites their relation to GMP. Developing and implementing of HACCP system in the meat processing facilities. Hazard analysis. CCP establishment. (Place: Meat Hygiene Dpt. Building) 12 Lecture: By-products of food industries, sources, collection storing, dispatch, disposal. Treatment. Legislative requirements. Lesson: Developing and implementing of HACCP system in the meat processing facilities. HACCP verification and validation. (Place: Meat Hygiene Dpt. Building) 13 Lecture: Auditing of food-producing facilities. Definitions, protocol, auditing, reporting. Lesson: Audit of HACCP plans. (Place: Meat Hygiene Dpt. Building) |
