VM0142, Food safety, 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 a foundation in microbiological and toxicological foodborne health risks and the various ways in which they can be prevented. It also provides a general introduction to food legislation in Sweden and how EU legislation is implemented at the national level.

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

• outline national and EU legislation on food, food safety, food control and animal feed, and explain how this legislation is applied in Sweden;
• explain the basics of the production, distribution, handling and quality assessment of various foods;
• account for developments in storage and preservation methods for food and feed;
• account for infectious agents that cause foodborne infections and intoxication, including underlying causes, preventive measures and control measures;
• account for the most significant toxic substances that pose food toxicology risks, including underlying causes, preventive measures and control measures;
• describe how risk analyses for microbiological agents and toxic substances in food are carried out, including risk assessment, risk management and risk communication;
• describe how ante- and post-mortem inspections are conducted and explain how assessments of live animal and meat scenarios are made and the resulting decisions, ensuring adherence to current legislation;
• account for food chain inspection procedures;
• carry out and evaluate simple microbiological and quality-related food tests;
• apply the One Health concept to situations within the veterinary profession that require a One Health approach, and describe how responsibilities might be allocated among the relevant authorities within the context of One Health;
• give examples of the role of livestock production in sustainable food production in Sweden.

Content

Subject-related content

The course addresses general food safety, including food and animal feed production, and microbiological and toxicological risks (including bacteria, parasites, fungi, viruses, prions and toxic substances) throughout the food chain, from production to consumption, as well as allergies.

The course covers key sustainability issues relating to how food and animal feed should be stored, to reduce food waste and protect animals and people from disease. It also covers the structure and application of food legislation. Official controls and operators’ own checks are addressed, including auditing, inspection, sampling, and hazard analysis and critical control points (HACCP). Ante- and post-mortem inspections include examinations to identify diseases that may affect human health, as well as epizootic diseases and shortcomings in animal welfare.

Food toxicology explains, among other things, how maximum residue limits (MRLs) and withdrawal periods are established to protect consumers from health risks posed by drug residues following veterinary treatment of food-producing animals. The course also includes visits to livestock farms and teaching on the One Health approach.

Teaching formats

To support student learning and promote discussion, a range of methods is used, including lectures, laboratory sessions, independent study, individual and group assignments, oral presentations, exercises, and visits to study centres and workplaces.

The course focuses on the following generic competences:

Information competence, problem-solving, scientific methods, critical thinking, teamwork, and written and oral communication.

The following components are compulsory:

Laboratory work, practical exercises, presentations, seminars, study visits and farm visits.

Examination Formats and Requirements for Passing the Course

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

Responsible Department/Equivalent

Department of Animal Biosciences

Supplementary information

Included in program

• Veterinärprogrammet

Module set

Title	Credits	Code
Professional development, One health	1.5	0101
Food microbiology and production, as well as toxicology	6.5	0102
Slaughter technique and Food control	4.5	0103
Laborations and mandatory assignments in Food safety	2.5	0104

The Course Replaces

VM0121 and parts of VM0122

Other Information

The entry requirement for 15 credits in pathology can be met by successfully completing courses VM0136+VM0135 or VM0113+VM0114. The requirement for 18 credits in infectious biology can be met by successfully completing VM0147, VM0137 or VM0113.