(1 hr. lesson + 2 hrs. practical lessons pre week) 1 Lecture: Introduction to the subject. Legislation (EU): Definitions of slaughter animals, official veterinarian, abattoir. Basic construction, layout rules, GMP, SOPP and HACCP. Lesson: Safety rules at work. Role of a veterinarian at meat production supervision. Dressing technology and meat safety. (Place: 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. Lesson: Animal welfare at abattoir – transportation, handling. FCI. Ante mortem inspection. (Place: Slaughterhouse) 3 Lecture: Animal welfare at slaughterhouse. Legislation. Methods of slaughter – stunning, bleeding. Lesson: Animal welfare at abattoir – transportation, handling. FCI. Ante mortem inspection. (Place: Slaughterhouse) 4 Lecture: Methods of slaughter and dressing – cattle. GMP: Hygiene of environment, hygiene of staff, hygiene of work. SRM. Lesson: Animal welfare at abattoir – stunning and bleeding of animals. Dressing of slaughter animals – premises layout, equipment & GMP. (Place: Slaughterhouse) 5 Lecture: Methods of slaughter and dressing – pigs. GMP: Hygiene of environment, hygiene of staff, hygiene of work. Trichinella examination. Lesson: Post mortem examination of animals – basic post-mortem health examination procedures. (Place: Slaughterhouse) 6 Lecture: Methods of slaughter and dressing – sheep. GMP: Hygiene of environment, hygiene of staff, hygiene of work. SRM. Lesson: Post mortem examination of animals – pigs. (Place: Slaughterhouse) 7 Lecture: Post mortem inspection – legislation requirements and its background. General procedures of examination (adspection, palpation, incision, laboratory examination). Lesson: Post mortem examination of animals – pigs. (Place: Slaughterhouse) 8 Lecture: Post mortem inspection of sheep/goats (lambs/kids) and solipeds. Slaughter outside of slaughterhouse. Lesson: Post mortem examination of animals – pigs. (Place: Slaughterhouse) 9 Lecture: Judgement of meat. Meat not suitable for humans. Legislation and its background. Health marking of meat. Lesson: Post mortem examination of animals – cattle. (Place: Slaughterhouse) 10 Lecture: Disease control and sampling (Trichinella, TSE). Zoonoses and notifiable diseases. Residues in meat – surveillance. Lesson: Post mortem examination of animals – cattle. (Place: Slaughterhouse) 11 Lecture: Inspection duties. Collecting and recording of findings. Reports. Feedback. Lesson: Post mortem examination of animals – cattle. (Place: Slaughterhouse) 12 Lecture: Inspection duties. Animal welfare, by-products, hygiene, HACCP inspection. Lesson: Post mortem examination of animals – cattle. (Place: Slaughterhouse) 13 Lecture: Ritual slaughters. Lesson: Post mortem examination of animals – cattle. (Place: Slaughterhouse) |
