ANIMALS SLAUGHTER

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MEAT HYGIENE AND INSPECTION

HYGIENE OF SLAUGHTER ANIMALS AND MEAT

Course schedule - Organizational matters

www.up.wroc.pl/~rak

General schedule for course:

4

th

year of study - summer semester:

2 hours of practices weekly – 1 hour of lectures

summer “holiday” two weeks of practice in slaughterhouse

5

th

year of study - winter semester:

1 hour of practices weekly – no lectures

5

th

year of study - summer semester:

2 hours of practices weekly – 1 hour of lectures

summer “holiday” two weeks of practice in food business company

Schedule details for current semester:

5 weeks practices in laboratory – theory (ONLY)
rest (10 weeks) condensed (to three days of practices outside Wrocław)

1 day in pig slaughterhouse,
1 day in bovine slaughterhouse,
1 day in dairy company

term – to be established (general – April / May)
place – Wolsztyn surroundings
condition:

three nights

accommodation (suggestion):

Rest Center “RELAX” in Wieleń Zaobrzański

transport, meals – own

Curriculum

1st semester:

1). Introduction to subject, basic definition, hygiene and work safety training
2). Slaughter, conditions, hygiene, conditions of post mortem inspection
3). Controls for Trichinella in meat
4). Pork and beef post mortem inspection
5). – 14). Classes in slaughter houses

OBLIGATORY:

 3 white coats (long), 3 white caps on head (or white head kerchief

for girls)

 white gumboots – wellingtons (for food company uses) other

colours will not be accepted

 physical examination certificate

Physical examination certificate

Who?

All with the exceptions: These who work in food business,

which fulfill sanitary demands such as:
catering, restaurants, bakery, confectionery …

ANIMALS SLAUGHTER

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Others:

It has to gather 3 samples of own feces (picked up on three days), separately into 3 sample

containers and deliver it with 3 sheet of paper (forms with identification information) to
SANEPID lab at Składowa Street. (details in homepage).

The test is free of charge. A result is small booklet

– “HEALTH BOOK” – „KSIĄŻECZKA ZDROWIA”.

Next step - occupational physician. After health inspection she/he gives health certificate – in

form of separate document (single sheet of paper) or mark-stamp into “HEALTH BOOK”

„KSIĄŻECZKA ZDROWIA”

SUMMER HOLIDAYS PRACTICE

(after 4

th

year of study)

Aim? Main: To learn post mortem meat inspection
Obligatory:

☺Health certificate (valid 1 year)
☺2 weeks – 10 work days

Where?

☺cattle, pig, or horse abattoir

Yield?

☺The best ones: 100 – 200 pigs or 40 – 100 cattle or horses slaughtered daily

Recommended preparation procedure:

ATTENTION

Students organize summer practice for own

Four steps:

1. Look for company
2. Deal – agreement with official veterinary inspector – Powiatowy IW
3. Deal – agreement with owner or owner representative
4. Deal – agreement with locally working veterinary meat inspector
5. Fulfill an agreement form and deliver it to Department

SUMMER HOLIDAYS PRACTICE

(after 5

th

year of study)

Preparation algorithm

the same as above

Conditions

the same as above

Place:

food business company

(

food of animal origin – milk, meat, game animals, poultry, fish

)

Aim:

To learn Veterinary Inspection tasks in area of human health protection on the level
of food processing

Occupational Health and Safety

1. Keeping rules of occupational health and safety during ante and post mortem inspection – basic

information

2. Safety using knife,
3. Dealing with animals
4. Rules of occupational health and safety on a slaughter lines