Only healthy non-pregnant students may attend the practical lessons. Credit will be granted only if

the presence at the lectures and practical lessons complied with the Organisation and Study Schedule Guidelines of the UVMP in Košice.

Ability to fulfil the duties of Official Veterinarian at meat production (as set by Regulation (EC)

627/2019 and 624/2019).

- Safety at work rules.

- Animal welfare at abattoir.

- Ante mortem inspection and decision about animals.

- Animal slaughter and dressing of carcasses.

- Post mortem examination and decision about meat.

1 Lecture Introduction to the subject. Legislation (EU): Definitions of slaughter animals, official veterinarian, abattoir. Basic construction, layout rules, GMP, SOPP and HACCP.

Practical lessons: Safety rules at work. Role of a veterinarian at meat production supervision.

Dressing technology and meat safety. (Meat Hygiene Dpt. Building)

2 Lecture Legislation: Transportation of slaughter animals to the abattoir. Animal welfare and

pre-slaughter handling of animals. Admission of slaughter animals to the abattoir, accompanying

documents, ante mortem inspection. Disposition of animals after ante mortem inspection.

Practical lessons: Animal welfare at abattoir – transportation, handling. FCI. Ante mortem

inspection. (Slaughterhouse))

3 Lecture Animal welfare at Bitúnok. Legislation. Methods of slaughter – stunning, bleeding.

Practical Lessons: Animal welfare at abattoir – transportation, handling. FCI. Ante mortem

inspection. (Slaughterhouse))

4 Lecture Methods of slaughter and dressing – cattle. GMP: Hygiene of environment, hygiene

of staff, hygiene of work. SRM.

Practical lessons: Animal welfare at abattoir – stunning and bleeding of animals. Dressing of

slaughter animals – premises layout, equipment & GMP. (Slaughterhouse)

5 Lecture Methods of slaughter and dressing – pigs. GMP: Hygiene of environment, hygiene of

staff, hygiene of work. Trichinella examination.

Practical lessons: Post mortem examination of animals – basic post-mortem health examination

procedures. (Slaughterhouse)

6 Lecture Methods of slaughter and dressing – sheep. GMP: Hygiene of environment, hygiene

of staff, hygiene of work. SRM.

Practical lessons: Post mortem examination of animals – pigs. (Miesto cvičenia: Bitúnok)

7 Lecture Post mortem inspection – legislation requirements and its background. General

procedures of examination (adspection, palpation, incision, laboratory examination).

Practical lessons: Post mortem examination of animals – pigs. (Slaughterhouse)

8 Lecture Post mortem inspection of sheep/goats (lambs/kids) and solipeds. Slaughter outside

of abattoir.

Practical lessons: Post mortem examination of animals – pigs. (Slaughterhouse)

9 Lecture Judgement of meat. Meat not suitable for humans. Legislation and its background.

Health marking of meat.

Practical lessons: Post mortem examination of animals – cattle. (Slaughterhouse)

10 Lecture Disease control and sampling (Trichinella, TSE). Zoonoses and notifiable diseases.

Residues in meat – surveillance.

Practical lessons: Post mortem examination of animals – cattle. (Slaughterhouse)

11 Lecture Inspection duties. Collecting and recording of findings. Reports. Feedback.

Practical lessons: Post mortem examination of animals – cattle. (Slaughterhouse)

12 Lecture Inspection duties. Animal welfare, by-products, hygiene, HACCP inspection.

Practical lessons: Post mortem examination of animals – cattle. (Slaughterhouse)

13 Lecture Ritual slaughters.

Practical lessons: Post mortem examination of animals – cattle. (Slaughterhouse)

Handouts of the lectures.

- Regulation (EC) 0852/2004 - on the hygiene of foodstuffs.

- Regulation (EC) 0853/2004 - laying down specific hygiene rules for food of animal origin.

- 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

- Regulation (EC) No 1099/2009 - on the protection of animals at the time of killing.

- Regulation (EC) 2075/2005 - laying down specific rules on official controls for Trichinella in

meat.

- Regulation (EC) 999/2001 - rules for the prevention, control and eradication of certain

transmissible spongiform encephalopathies.

- Regulation (EC) 2073/2005 - on microbiological criteria for foodstuffs.

- Regulation 142/2011 - health rules as regards animal by-products and derived products not

intended for human consumption.

- Girard, J.P.: Technology of Meat and Meat Products, Ellis Horwood Ltd.

- Gracey, J.(F)., Collins, D.S.: Meat Hygiene (9e). Bailliére Tindall, London, 1991.

Continuous assessment:

No formal interim evaluation during semester. Evaluation of practical skills and discussion is preferred.

Conditions for completion of course:

Only healthy non-pregnant students may attend the practical lessons. Credit will be granted only if

the presence at the lectures and practical lessons complied with the Organisation and Study Schedule Guidelines of the UVMP in Košice.

Final assessment:

Credit questions test at the end of the whole course (i.e. after the Winter Semester).

Environment of slaughterhouse where practical lessons are taught is demanding specific

protective clothes and tools.