Module C Veterinary Public Health Hygienic Production of Food (C VPH.2)
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1 Hygienic Production of Food (C VPH.2) Module Leader - Dr Silvia Alonso Alvarez DVM MScEpi PhD Lecturer in LEARNING OBJECTIVES 1. Legislative Objective: Prevention and control of food-borne hazards relating to human health 1.1 Demonstrate a general understanding of: food-borne hazard such as physical, chemical and microbiological hazards and the critical stages at which contamination occurs the purpose of EC/852/2004, the Food Safety Act and other legislation in the prevention and control of food borne hazards the prevention and control of food-borne hazards using risk management methods the purpose of the Industry Guide e.g. the measures taken by the industry to alleviate food-borne hazards relating to human health. 1.2 Demonstrate a detailed understanding of regulations EC/853/2004 and EC/854/ Legislative Objective: Principles, concepts and methods of risk-analysis Demonstrate a basic understanding of the principles, concepts and methods of risk analysis. 3. Legislative Objective: Principles, concepts and methods of good manufacturing practices and quality management 3.1 Demonstrate a general understanding of the role of OVs in auditing the GMPs in order to check for compliance by the operator. 3.2 Demonstrate a detailed understanding of: good manufacturing practices (pre-requisite programmes) maintenance programme, cleaning programme, medical certification programme, pest control programme, use of potable water. the legislative requirement relating to GMPs and that these are operator s responsibilities.
2 4. Legislative Objective: Principles, concepts and methods of HACCP, use of HACCP throughout the food production chain Promotion and use of food hygiene, food related safety (good hygiene practices (GHP)) 4.1 Demonstrate a general understanding: of the value of training for operatives relative to food safety the role of the OV in promoting the use of GHP. 5. Legislative Objective: Auditing and regulatory assessment of food safety management systems 5.1 Demonstrate a basic understanding of the types and purposes of audits e.g. FVO, MHS, FSA, SLA customer, retailers, EFSIS etc. 5.2 Demonstrate a general understanding of: the definitions of and differences between auditing and inspection. the principles of auditing Auditing of Regulatory requirements, including the application of GMP, GHP and HACCP-based control systems, by Authorised Officers appointed by the Regulatory Authority, such as OVs. 6. Legislative Objective: Essentials of food processing and food technology Demonstrate a general understanding of: The principles of prevention of food spoilage, such as different methods of chilling and freezing, drying etc. post mortem treatment such as electrical stimulation of carcasses. the method of meat processing dressing techniques, maturing of meat, mechanical tenderising, hot de-boning, cutting, dicing, mincing, comminution, production of meat preparations and meat products, and mechanical recovery of meat different equipment used in meat processing, such as mincers/grinders, cutters/choppers, frozen cutters, emulsifying mills, stuffers/fillers, tumblers, massagers etc the scientific basis of prevention of meat spoilage and extension of shelf-life with particular emphasis on the technologies used in the UK vacuum packaging, modified atmosphere packaging, curing and smoking, fermenting and canning. 7. Legislative Objective: Population dynamics of infection and intoxication food borne diseases Outbreak investigation. 8. Legislative Objective: Investigation of outbreaks of food-borne diseases in humans the agencies/people who might be involved in an investigation EHOs, General Medical Practitioners, Hospital Doctors, NHS Public Health Consultants, Food outlet owners/proprietors/supermarkets, Food processing companies, MHS staff, FSA staff, CCDC, CDSC, DH, PHLS etc.
3 9. Legislative Objective: Information and communication technology as related to veterinary public health the use of databases, information sources and electronic monitoring systems for aspects of and Animal Health ; including FSA, DEFRA, PHLS, EFSA, EU, Codex, OIE, GATT, WTO, WHO, FAO, TRACES, ANIMO etc. how information technology can assist in personal development. 10. Legislative Objective: Data-handling and application of biostatistics Demonstrate a basic understanding of the interpretation of published material. 11. Legislative Objective: Diagnostic epidemiology Demonstrate a general understanding of the role of the OV in the collection of data for monitoring. 12. Legislative Objective: Monitoring and surveillance systems 12.1 Demonstrate a general understanding of: the importance of monitoring and surveillance systems in diseases control (particularly notifiable and zoonotic diseases) and epidemiological surveillance. the importance of monitoring of animals at slaughter for animal welfare associated problems. the importance of monitoring of diseases both at farm level and at slaughterhouse, both ante and post mortem. the importance of targeted and non-targeted surveillance for disease using data collected from samples taken e.g. ZAP salmonella scheme, TB testing, TSE testing, and that animals are slaughtered for human consumption or disposal under different schemes, such at OTM scheme. The procedures and purpose of trichinella monitoring Demonstrate a detailed understanding of the clinical appearance / signs of notifiable diseases. 13. Legislative Objective: Relevant aspects concerning TSEs 13.1 Demonstrate a general understanding of: the types of TSEs i.e. vcjd and animal TSEs. the cause/causative agent of TSEs - Prions and their molecular properties. TSEs in animals, with special reference to BSE and Scrapie, and their clinical signs and epidemiology. Diagnosis of TSEs in animals and man. The diagnostic tests available for TSEs in animals histopathology, rapids test using brain stem samples. TSE surveillance schemes Demonstrate a detailed understanding of: The nature and controls of TSEs. TSE regulations and the importance of correct disposal of SRM
4 14. Legislative Objective: Principles and diagnostic applications of modern testing methods Demonstrate a basic understanding of the purpose of testing and its methods for surveillance, diagnosis, testing for diseases and contamination. 15. Legislative Objective: Environmental issues related to food production (including waste management) the reasons for controlling animal by-products in relation to public and animal health. the generation and various destinations of animal by-products. waste disposal methods e.g. incineration, rendering, composting etc. the impact of environmental initiatives on the meat industry. the functions of DEFRA and the Environmental Agency in issues relating to food production. 16. Legislative Objective: Precautionary principle and consumer concerns Demonstrate a basic understanding of the application of precautionary principles and consumer concerns.
5 Hygienic Production of Food (C VPH.2) ASSESSMENT A case book or work-based portfolio of five case reports of approximately 1,000 words in length. Innovative approaches to demonstrating learning outcomes are welcome, for example, seminar presentations, surveys, policy reviews, video diaries etc. Cases can be collected from up to 12 months prior to the date of enrolment on the CertAVP programme. At the end of the case book/portfolio candidates should include a 1,500 word synopsis of what they have learned from these cases. This might include what has changed in their approach to a new case, any new procedures or investigations that are now considered, any additional reading which was helpful, and/or any unexpected features of a case which might influence decision making or case management in the future. ANNUAL ASSESSMENT TIMETABLE 1 st January Accept submissions of case book/portfolio by 1 st January and you may submit as many as you have completed by this date. Only submit the 1,500 word synopsis once all 5 case reports have been submitted. 1 st June Accept submissions of case book/portfolio by 1 st June and you may submit as many as you have completed by this date. Only submit the 1,500 word synopsis once all 5 case reports have been submitted. LEARNING SUPPORT ACTIVITIES Facilities to be made available through Blackboard: Paper a month to be posted by Module Leader List of relevant reading material
6 Hygienic Production of Food (C-VPH.2) INSTRUCTIONS FOR SUBMITTING CASE REPORTS / SYNOPSIS Please ensure that at the beginning of your case report / synopsis is included: your name module name case report / synopsis title word count (excluding the above, tables, photo titles and references) Case reports/synopsis should be referenced and references cited in a standard format. Use The Veterinary Record or The Journal of Small Animal Practice as guidance to both citation of references within the text and format of references in the reference list. The Harvard Guide to Referencing is also available to candidates enrolled for learning support or online (various web sites allow the guide to be downloaded). Please submit your case report/synopsis as a MS Word document ( format or later)* *(Please note that as case reports / synopsis in alternative formats have been unreadable in MS Word any other format will be sent back to the candidate) attached to an and send it to: certavp@rvc.ac.uk
7 Hygienic Production of Food (C VPH.2) SUGGESTED READING Pawsey (2003): Case Studies in Food Microbiology for Food Safety and Quality, RSC Buncic (2006): Integrated Food Safety and. CABI International. EFSA Opinions of the Biological Hazards Panel and on
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