The objective of the course “Hygiene and Food safety management in food production” is to provide students the basis knowledge for a correct application of food safety and hygiene requirements in food premises. The student will acquire the methodology of a Food Safety Management System in the production and marketing of foods of animal origin. Specifically, the course will be aimed to provide the elements of prerequisite programs (environmental and operational conditions); knowledge on the application of permanent procedures based on HACCP principles; the methodology of risk analysis in to ensure food safety and to protect public health; the key steps in developing food traceability systems and withdrawal/recall actions.
Day One Competences:
1.2 Demonstrate knowledge of the organisation, management and legislation related to a veterinary business economics and employment rights;
1.3 Promote, monitor and maintain health and safety in the veterinary setting; demonstrate knowledge of systems of quality assurance; apply principles of risk management to their practice; 1.4 Communicate effectively with clients, the public, professional colleagues and responsible authorities, using language appropriate to the audience concerned and in full respect of confidentiality and privacy;
1.6 Work effectively as a member of a multi-disciplinary team in the delivery of services;
1.8 Be able to review and evaluate literature and presentations critically;
1.10 Use their professional capabilities to contribute to the advancement of veterinary knowledge and One Health concept, in order to improve animal health and welfare, the quality of animal care and veterinary public health;
1.11 Demonstrate ability to cope with incomplete information, deal with contingencies, and adapt to change;
1.12 Demonstrate that they recognise personal and professional limits, and know how to seek professional advice, assistance and support when necessary;
1.13 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.
1.14 Take part in self-audit and peer-group review processes in order to improve performance;
1.21 Collect, preserve and transport samples, select appropriate diagnostic tests, interpret and understand the limitations of the test results;
1.22 Communicate clearly and collaborate with referral and diagnostic services, including providing an appropriate history.
2.6 Awareness of other diseases of international importance that pose a risk to national and international biosecurity and trade.
2.10 Veterinary public health issues, e.g. epidemiology, transboundary epizootic diseases, zoonotic and food-borne diseases, emerging and re-emerging diseases, food hygiene and technology.
2.11 Principles of effective interpersonal interaction, including communication, leadership, management and team working.