Inspection of Animal Source Foods 2

The aim of the course is to provide students with one day competences necessary to carry out the activities of the veterinary inspector, with special reference to meat and seafood. The teaching will provide the basic competences to perform:
- ante-mortem inspection of animals destined for the food-chain, including paying attention to welfare aspects; correctly identify conditions affecting the quality and safety of products of animal origin, to exclude those animals whose condition means their products are unsuitable for the food-chain.
- Perform a systematic gross post-mortem examination, record observations, sample tissues, store and transport them.
- Perform inspection of seafood including post-mortem inspection of seafood and inspection in the field of seafood technology.

Knowledge and understanding skills
the student must demonstrate knowledge of the notions concerning the main infectious and parasitic diseases and from unconventional agents of interest to the veterinary inspector, as well as the knowledge of the problems related to the use of drugs and anabolics in meat-producing animals. Particular attention is paid to the operational aspects and the rules that the veterinarian must apply in the inspection activity.
the student must possess the skills concerning the issues related to the production of fresh meat such as traceability, labeling, quality classification, hygiene and related control measures, management of meat (preservation, packaging) and by-products of slaughtering (health risk).
The student must demonstrate knowledge of the systematic of the main fish species marketed in Italy and in Europe, the knowledge of diseases transmissible from fishery products (viral, bacterial and parasitic), acute and chronic food poisoning (histamine, algae biotoxins, environmental contaminants ).
Ability to apply knowledge and understanding
The student must demonstrate that he is able to perform the inspection on meat and organs to establish suitability for consumption. Likewise, it will have to be able to assess the suitability for consumption of fishery products.
Autonomy of judgment and communication skills
The student must be able to apply the knowledge acquired in the proposed case studies, arguing the appropriate terminology with the appropriate terminology.
Demonstrate an ability of lifelong learning and a commitment to learning and professional development. This includes recording and reflecting on professional experience and taking measures to improve performance and competence.