TU0035, Food safety, animal welfare and legislation, 15.0 Hp
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Syllabus

Finalized by: PN-VH, 2024-11-14
Valid from : Spring semester 2026 (2026-01-19)

Level

First cycle (G2F)

Main field of study

Veterinary Medicine

Grading Scale

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.

Course language

Swedish

Entry Requirements

Objectives

The course aims to provide foundational knowledge of microbiological and toxicological foodborne health risks and various methods for their prevention. The course also provides a comprehensive introduction to legal frameworks, animal welfare, animal protection, animal ethics, the use of animals for scientific purposes, and legislation concerning animal welfare, food, and medicinal products in Sweden, as well as how EU legislation is handled at the national level.

Upon successful completion of the course, students will be able to:

• account for legislation surrounding the veterinary profession, national and EU legislation concerning animal welfare, the use of animals for scientific purposes, food, food safety, food control, and feed, as well as account for how this legislation is applied in Sweden;
• account for and apply national and EU legislation concerning the supply, use, and prescribing of medicinal products;
• apply animal welfare legislation, account for how animal welfare control is conducted in Sweden, and describe the components of a veterinary certificate/statement;
• account for how animal welfare can be objectively assessed;
• handle mice and rats;
• account for the purpose of ethical reflection and the fundamental components of ethics, conduct factual ethical argumentation, and apply animal ethics theories to common situations within the veterinary profession;
• apply acquired knowledge within the subfields of animal welfare, animal protection, animal ethics, and the use of medicinal products to common situations within Swedish animal husbandry;
• account for the principles of production, distribution, handling, and quality assessment of various foodstuffs;
• account for storage changes and preservation methods for food and feed;
• account for the infectious agents that cause foodborne infections and intoxications, the underlying causes, as well as preventive measures and control;
• account for the most important toxic substances that constitute food toxicology risks, the underlying causes, as well as preventive measures and control;
• describe how risk analyses are conducted for microbiological agents and toxic substances in food, including risk assessment, risk management, and risk communication;
• describe ante- and post-mortem inspections, and account for the assessment of live animal and meat scenarios and the resulting decisions, ensuring adherence to current legislation;
• account for different systems of control within the food chain.

Content

Subject-related content

The course includes general food safety, comprising the production of various food and feed, microbiological and toxicological hazards (including bacteria, parasites, fungi, viruses, prions, and toxic substances) throughout the entire food chain from production to consumption, as well as allergies. The course addresses key sustainability aspects regarding how food and feed should be stored to reduce food waste and protect animals and humans from disease.

The course covers how food legislation is structured and applied. Both official and internal controls are addressed, which include auditing, inspection, sampling, and HACCP (Hazard Analysis and Critical Control Points). Ante- and post-mortem inspections include examinations aimed at detecting diseases that may affect human health, animal welfare deficiencies, and epizootic diseases.

Within food toxicology, it is explained how Maximum Residue Limits (MRLs) for medicinal product residues and withdrawal periods are established to protect consumers from health risks due to residues following veterinary treatment of food-producing animals.

The course also includes a review of how current EU and national legislation is structured, what governs it, and where it can be found. Procedures for the EU and Swedish legal systems are described.

The content and application of animal welfare legislation are addressed in lectures and case discussions. Students are given an overview of how animal welfare control is conducted in Sweden. Fundamental terminology in animal welfare is described, as well as how the concepts of animal protection, welfare, and ethics are interlinked and influence one another. The course highlights animal welfare aspects in animal husbandry and handling, as well as measures for good animal welfare in practice.

Students are given an overview of the fundamental areas and terminology of ethics and have the opportunity to practise factual argumentation. Different ethical positions regarding animals and animal use are discussed, as well as the role of animals in society, both in Sweden and internationally.

Through lectures and exercises, students gain knowledge of legislation and control, ethical review, handling, health, and the welfare of animals used for scientific purposes.

Through lectures, students gain knowledge of legislation regarding medicinal products and how it is applied. The course includes practice in prescribing medicinal products.

Students practise identifying problems and taking necessary measures regarding societal requirements for animal welfare, safe food, and the secure handling of medicinal products.

Teaching formats

Examination Formats and Requirements for Passing the Course

Passed examinations, approved written assignments, and approved participation in compulsory components.

Responsible Department/Equivalent

Department of Animal Biosciences

Supplementary information

Included in program

• Supplementary education for veterinarians with degrees from countries outside the EU/EEA and Switzerland

Module set

Title	Credits	Code
Animal welfare and legislation	3.0	0101
Food microbiology and production, as well as Toxicology	6.5	0102
Slaughter technique and Food control	4.5	0103
Mandatory assignments in Food safety	1.0	0104

The Course Replaces

TU0026 and parts of TU0030

Other Information

Teaching in English may occur.