Lectures are not compulsory. Students are required to complete all practical exercises. In accordance with the UVMP study regulations of UVMP Students are allowed to miss three practicalson a respective subject in one semester, out of these, one practical may be missed without compensation and the remaining two they are obliged to compensate, usually in the first three weeks after the end of semester. A student may be given at most two compensatory terms for

the completion of two missing practicals of the course. The student must pass the exam test with a minimum of 51%.

Students will gain knowledge of basic european food lagislation, The course further provides basic knowledge of safety and quality of meat from domestic ungulates, poultry and lagomorphs, eggs and egg products ,fish and fish products, milk and milk products, game meat and honey. Students have theoretical knowledge about by-products obtaining, processing and disposal. The obtained results are the basis for the subsequent study of the study programme of general veterinary medicine at the UVMP in Košice.

Lectures

1. Basic EU legislation on food hygiene [Regulation (EC) No 178/2002, Regulation (EC) No 852/2004, Regulation (EC) No 853/2004, Regulation (EU) 2017/625; Commission Delegated Regulation EU 2019/624; Commission Implementing Regulation (EU 2019/627, etc.]

2. Hygiene and Technology of meat production from domestic ungulates

3. Hygiene and Technology of meat production from domestic ungulates

4. Hygiene and Technology of meat production from poultry and lagomorphs

5. Hygiene and Technology of eggs production and egg products processing

6. Hygiene and Technology of fish and fish products processing

7. Hygiene and Technology of fish and fish products processing

8. Hygiene and Technology of meat products processing

9. Hygiene and Technology of milk and milk products processing

10. Hygiene and Technology of milk and milk products processing

11. Hygiene of of wild game meat production

12. Hygiene and technology of honey production

13. By-products in food industry, obtaining and processing

Practical lessons

1. Legislative requirements for slaughterhouses for domestic ungulates, ante-mortem inspection

2. Hygiene and Technology of slaughter and dressing of domestic ungulates. Post-mortem inspection of domestic ungulates. Hygiene and technology of meat products and animal fats processing (Dalton Košice) – group 1

3. Hygiene and Technology of slaughter and dressing of domestic ungulates. Post-mortem inspection of domestic ungulates. Hygiene and technology of meat products processing (Dalton Košice) – group 2

4. Legislative requirements for slaughterhouses for poultry and lagomorphs, ante-mortem inspection. Hygiene and Technology of poultry slaughter and processing (Poultry slaughterhouse Košice) – group 1

5. Legislative requirements for slaughterhouses for poultry and lagomorphs, ante-mortem inspection. Hygiene and Technology of poultry slaughter and processing (Poultry slaughterhouse Košice) – group 2

6. Hygiene and Technology of salt-water fish and fresh water fish

7. Laboratory examination of fish and fish products

8. Hygiene and Technology of meat products processing

9. Legislative requirements for dairy and raw milk - (Assoc. prof. Dudriková)

10. Hygiene and Technology of milk processing and milk products production

11. HACCP in production of food of animal origin.

12. Examination and post-mortem inspection of wild game

13. Hygiene and Technology of honey obtaining and processing

Basic EU food legislation.

NAGY, Jozef - BYSTRICKÝ, Pavel - DUDRIKOVÁ, Eva - JEVINOVÁ, Pavlína - KORÉNEKOVÁ, Beáta - NAGYOVÁ, Alena - PIPOVÁ, Monika - POPELKA, Peter. Food safety. 1. vyd. Košice : UVLF, 2017. 251 s. ISBN 978-80-8077-560-5.

Conditions for completion of course:

Lectures are not compulsory. Students are required to complete all practical exercises. In accordance with the UVMP study regulations of UVMP Students are allowed to miss three practicalson a respective subject in one semester, out of these, one practical may be missed without compensation and the remaining two they are obliged to compensate, usually in the first three weeks after the end of semester. A student may be given at most two compensatory terms for

the completion of two missing practicals of the course. The student must pass the exam test with a minimum of 51%.

Final assessment:

Exam test with result minimum 51 %.