Language
English
Nature
optional B
Method of evaluation
practical grade
Year in the curriculum
2. year
Semester in the curriculum
I. semester
Credits
2
Lectures
10
Practical lessons
5
Specialization
veterinary (English)
Department
Department of Food Hygiene (DFH)
Allow for
Course description
Instructors
- Dr. Süth Miklós
- Dr. Búza László
- Dr. Kocsner Tibor
- Dr. Pleva Dániel
Topics
Week | Topic |
1 | Animal hygiene and animal welfare (consultation) |
2 | Anatomy of the animals intended to be slaughtered (consultation) |
3 | Pathologic disorders in the slaughtered animals (consultation) |
4 | Food-hygiene, food-safety at the slaughterhouses. Administrative requirements, legal background (consultation) |
5 | Technologic aspects of slaughtering and the environment of the slaughterhouses |
6 | Post Mortem inspection of the swine |
7 | Post Mortem inspection of the ruminants |
8 | Post Mortem inspection of the poultry and the rabbits |
9 | Post Mortem inspection of the game |
10 | Decision of acceptance for human consumption |
11 | On-field practice |
12 | On-field practice |
13 | On-field practice |
14 | On-field practice |
15 | On-field practice |
Exam requirements: oral / practical exam