Content

Section I

Role of the veterinarians in the implementations of the self-control plans, including HACCP, and the official control in the food industry: concepts of food hygiene, food inspection and control. The official control: competences, functions and obligations of the inspectors in the food factories. Legal bases.

Section II

The pre-requisite programs in the food industry

• Hygienic aspects of location, design and maintenance of food-processing facilities and equipment. Temperature control plan.
• Pests-Control plan, cleaning and disinfection and water control programs. Key aspects to be considered in their design.
• Supplier control program. Procedures to control allergens and substances that cause intolerance. Traceability program.
• Food-handlers control and design of training plans.
• Management of waste and by-products.
• Verification of the HACCP system and the pre-requisite programs. Types of audits and procedures.
• Good Hygienic Practices Guides. Official recognition and implementation process.

Section III

Specific hygienic requisites in the food industry

• Products of animal origin: meat and meat products, milk and dairy products, eggs and egg products, honey. Adulteration and fraud. Implementation of the HACCP system.
• Products of plant origin: classification and composition, freshness criteria; hazards, alterations and fraud. Edible mushrooms: Mycetisms.
• Catering: hygienic measures during preparation, transport and storage of meals. Application of the HACCP system.

Section IV

Inspection of fish and seafood

• Definition and classification of fish and seafood species: identification of edible species and prevention of fraud and poisoning. Quality criteria: determination of freshness. Role of veterinarians in the inspection and control at the fish market.
• Derived fishery products: salted, smoked, canned and semi-preserved products. Application of the HACCP system.
• Depuration and expedition facilities for crustacean and mollusc. Hygienic requisites and depuration procedures.

Section V

Hygienic requisites and inspection in slaughterhouses

• Role of the veterinarian in the slaughterhouse: audit and inspection.
• Hygienic requirements for the construction and operation of slaughterhouses. Types, services and circuits. Personnel requirements and material.
• Transport of animals to the slaughterhouse: considerations of animal welfare and impact on the quality of meat. Animal identification methods.
• The “ante mortem” inspection: techniques, criteria and decisions.
• Methods of sacrifice for domestic ungulates: methods of stunning and slaughter. Hygienic aspects during peeling, evisceration and finishing of carcasses.
• The “post mortem” inspection: organization and execution: techniques, criteria and decisions. Sanitary marking of carcasses and offal.
• Special features of the poultry and rabbit sacrifice process.
• Heterogeneous causes of seizing after carcasses and offal inspection.
• Procedures to search for parasites at the slaughterhouse: diagnostic methods, health criteria and decision.
• Control of microbiological contamination and detection of chemical residues at the slaughterhouse: procedure for collecting samples and delivering to the laboratory
• Classification and processing of animal by-products.
• Emergency slaughter outside the slaughterhouse: criteria during the “post mortem” inspection and decisions
• Inspection of game meat and meat from bullfights: hygienic requirements of meat and processing facilities. Inspection techniques, criteria and decisions.