Slaughter animals and meat hygiene III

Educational subject description sheet

Basic information

Field of study: Veterinary Medicine
Speciality: -
Organizational unit: The Faculty of Veterinary Medicine
Study level: Long-cycle programme
Study form: Full-time
Education profile: General academic

Education cycle: 2025/26
Subject code: MD000000MWW-AJS.J100BO.2337.25
Lecture languages: english
Mandatory: mandatory
Block: major subjects (conducted) in foreign languages
Disciplines: Veterinary medicine
Subject related to scientific research: Yes
Subject shaping practical skills: No

Teacher responsible for the subject

Aleksandra Tabiś

Other teachers conducting classes

Aleksandra Tabiś, Sylwia Banaszkiewicz, Joanna Skonieczna-Krupiel, Magdalena Gonet

Period

Semester 9

Examination

exam

Activities and hours

laboratory classes: 25

Standard groups

B3. Food Hygiene, A. Basic sciences, C. Supplementary classes, B. Professional knowledge

Number of ECTS points

3.0

Goals

The goal of the course is to learn the student food safety hazards that occur in the process of slaughtering animals, rules governing the veterinary supervision of obtaining meat from slaughter and game animals, changes in meat induced by disease processes that affect the quality and evaluation of meat, post-mortem laboratory meat inspection.

Subject's learning outcomes

Code	Outcomes in terms of	Effects	Examination methods
Knowledge – Student knows and understands:
W1	presents in detail the principles of examination of the slaughter animals, meat and other animal products;	O.W10	written exam, oral exam, written credit, oral credit
W2	presents the methods of management and utilisation of animal by-products and waste associated with animal production	B.W15	written exam, oral exam, written credit, oral credit
W3	presents the principles of consumer health protection, which are ensured by appropriate supervision over the production of foodstuffs of animal origin	B.W17	written exam, oral exam, written credit, oral credit
W4	characterises the control systems in accordance with HACCP (Hazard Analysis and Critical Control Points) procedures	B.W18	written exam, oral exam, written credit, oral credit
W5	knows to an extensive degree the procedures of pre- and post-mortem inspection	B.W19	written exam, oral exam, written credit, oral credit
W6	knows and interprets the conditions of hygiene and technology of animal production;	B.W20	written exam, oral exam, written credit, oral credit
W7	knows to an extensive degree, interprets and observes the principles of food law	B.W21	written exam, oral exam, written credit, oral credit
Skills – Student can:
U1	Performs pre- and post-mortem inspection of slaughter animals and examination of meat, as well as other products of animal origin;	O.U5	oral exam, oral credit
U2	is able to perform pre- and post-mortem inspection	B.U17	oral exam, oral credit
U3	assesses the quality of products of animal origin	B.U18	oral exam, oral credit
U4	assesses the fulfilment of requirements of the slaughter animals protection, taking into account the various methods of slaughter	B.U24	oral exam, oral credit
U5	is able to collect samples for monitoring tests for the presence of prohibited substances, chemical and biological residues, medicinal products and radioactive contamination in animals, in their secretions, excretions, tissues or organs, in products of animal origin, food, in water intended for animal drinking and in the feed;	B.U23	oral exam, oral credit
Social competences – Student is ready to:
K1	Exhibits responsibility for his/her decisions made in regard to the people, animals and the natural environment	O.K1	oral credit
K2	deepens his/her knowledge and improves skills	O.K8	oral credit
K3	Has an attitude consistent with ethical principles and undertakes actions based on the code of ethics in professional practice, as well as exhibits tolerance for attitudes and behaviours resulting from various social and cultural conditions	O.K2	oral credit

Balance of ECTS points

Activity form	Activity hours*
laboratory classes	25
exam / credit preparation	30
lesson preparation	15
exam participation	20

Student workload	Hours 90	ECTS 3.0
Workload involving teacher	Hours 45	ECTS 1.7
Practical workload	Hours 25	ECTS 1.0

* hour means 45 minutes

Study content

No.	Course content	Activities
1.	1. Introduction to PBL - distribution of topics, discussion about the method. 2. Chemical composition of meat and methods of determination. Determination of determinants of fat decomposition: Lea number, acidity. 3. Determination of histamine in fishery products. 4. Meat quality deviations: smell, consistency, color. Handling of meat showing quality changes. 5. Presentation of PBL projects 6. Risk analysis in slaughterhouses and meat processing plants. Preconditions for implementing internal control in the establishment. 7. Analysis of threats and methodology of controlling threats in technological processes. 8. Corrective actions are taken in situations of loss of control over the threat. 9. Verification of food health quality systems. 10. Documentation of management systems. Presentation and analysis of the developed system. 11-13. Practical exam.	laboratory classes

Course advanced

Teaching methods:

educational film, project-based learning (PBL), presentation / demonstration, teamwork, discussion, classes

Activities	Examination methods	Percentage in subject assessment
laboratory classes	written exam, oral exam, written credit, oral credit	100%

Entry requirements

practical knowledge obtained during the trip to slaughterhouses in connection with the implementation of the subject Slaughter Animals and Meat Hygiene 2 and obtained during summer practice (80h). Theoretical knowledge obtained during the implementation of the subjects Slaughter Animals and Meat Hygiene 1 and Slaughter Animals and Meat Hygiene 2, as well as Sanitary Food Law.

Literature

Obligatory

Gracey’s Meat Hygiene, David S. Collins, Robert J. Huey
Meat Inspection and Control in the Slaughterhouse, Thimjos Ninios, Janne Lunden, Hannu Korkeala, Maria Fredriksson-Ahomaa