Print Syllabus

Syllabus

VM0121 Food safety, 13.5 Credits

Livsmedelssäkerhet

Subjects

Veterinary Medicine

Education cycle

Bachelor’s level

Modules

Title	Credits	Code
Food safety 1	6.0	0202
Food safety 2	5.0	0203
Food safety 3	2.5	0204

Advanced study in the main field

First cycle, has at least 60 credits in first-cycle course/s as entry requirements
Bachelor’s level (G2F)

Grading scale

Language

Swedish

Prior knowledge

Knowledge equivalen to 90 credits Veterinary Medicine of which

- 20 credits pathology
- 5 credits parasitology
- 5 credits bacteriology
- 5 credits virology

Objectives

The course teaches the foundations of microbiological and toxicological foodborne health risks and the various ways they can be prevented.

Upon completion of the course, the student will be able to:

• account for the principles of food production, distribution and handling, as well as food quality;
• account for changes to storage and preservation methods for various food and feed groups;
• account for infectious substances that cause foodborne infections and intoxication, explain the underlying causes and propose measures to prevent and control the risks;
• account for the most significant toxic substances that form food toxicology risks, explain the underlying causes and propose measures to prevent and control the risks;
• describe how to conduct risk analyses for microbiological agents and toxic substances in foodstuffs, including risk assessment, risk management and risk communication;
• describe how pre and post slaughter inspections take place and explain how assessments and decisions are made based on the circumstances around live animals and meat following the relevant legislation;
• account for inspection and quality assurance procedures for various systems;
• perform and evaluate simple microbiological food examinations and independently issue test results.

Content

The course comprises lectures, laboratory sessions, study visits, seminars, oral presentations and written exercises. The majority of laboratory sessions, study visits, oral presentations and written exercises are compulsory.

The course addresses general food safety, including food and animal feed production, allergies, microbiological (bacteria, fungus, viruses and prions) and toxicological risks throughout the food chain, from production to consumption. Public and self-monitoring are addressed, including auditing, inspection, taking samples and Hazard Analysis Critical Control Point (HACCP). Inspections before and after slaughter include conducting examinations in order to identify diseases that may affect human health and animal welfare as well as suspicions of epizootic diseases. The study of food toxicology explains how to establish limits (minimal risk levels) for drug traces and withdrawal periods.

Throughout the course, students will practise basic skills including communication ability, analytical skills and problem solving. Laboratory procedures and sterilisation methods are included in the practical course components.

Sustainability
The course teaches how to store foods and animal feed to maximise their shelf life and protect consumers. This reduces food waste and protects animals and humans from diseases, thus including the environmental, economic and social perspectives on sustainability.

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

Passed examinations and approved participation in compulsory components.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Additional information

The entry requirement of 20 credits in pathology can be met by passing VM0113 General Mechanisms of Disease and VM0014 Veterinary Pathology. The entry requirements of 5 credits in parasitology, 5 credits in bacteriology and 5 credits in virology can be met by passing VM0113 General Mechanisms of Disease.



Thorough knowledge of primary production and legislation is necessary to be able to fully understand the course. Therefore, we recommend that students complete VM0122 Animal Welfare, Legislation and Epizootiology and VM0118 Population Medicine.

Responsible department

Department of Biomedicin Sciences and Veterinary Public health