VET341 Veterinary Public Health, Part 2

Part 1 is taught mainly on Ås with a mix of theory, cases and group discussions. The teaching is problem-based and interactive with contact between students and student-teachers. Elements of the theory are also given as e-learning (recorded lectures). Students will also be three days in the Food Safety Authority and gain insight into FSA's work on disease control and meet the livestock industry to learn about the industry's efforts and responsibility for disease control.

Part 2 (meat inspection) is taught in Sandnes in rotation over a week. The teaching takes place in the slaughterhouse, and the students get through practical work and group discussions an introduction to veterinary tasks linked to ante-mortem inspection and post-mortem inspection (evaluation of carcasses) which have a special focus. Knowledge of slaughter hygiene, animal welfare during transport and in slaughterhouses, inspection, and auditing of the slaughterhouse and sampling in adherence to monitoring programs are also included in the teaching.

Part 1 has no exams, and evaluation based on attendance and activity in teaching events. Course coordinator provides a pass / fail on this.

Part 2: Practical/oral examination in meat inspection The examination will be conducted in the premises of Fatland Jæren A/S, Friday in the rotation week.

• Practical: Students will perform post-mortem examination of at least two slaughters and will be examined in relation to this.
• Theory : After completing the post-mortem examination, the student will be examined in relation to the learning outcome's descriptions.

Part 1 requires participation and participation in public discussions and group activities.

Part 2 in Sandnes meat inspection are entirely mandatory. The student has to contacts the main teacher if not the course can be completed on the scheduled week. If possible the course can be completed later that same autumn or the following year. In the week it is permitted until 1 day absence. If the student has more than one day's absence, the whole week is taken again at a later date.

Requirements for personal equipment Lab coats, boots and helmets are handed out in slaughterhouses and at visits at the FSA

HMS On the first day at the slaughterhouse, the students get general information about safety, fire and knife use. Emphasis will be placed on getting the students into an environment where many people are working in a relatively small area, with fast movements, sharp knives, boiling water, etc. Students will stay close to the facilitator and follow direct orders about where to roam. In the practice period of meat inspection, students are always together with an educator who knows the facility well. Every morning at the various facilities, the students get a brief refresher on the use of protective equipment and an introduction to fire safety / evacuation routes. When knife use is relevant, an educator will display in practice how the knife use shall be carried out, sheath use and washing. The knife should not be used for pointing, only for sectioning. The hand not holding the knife should be kept well away from the blade leading hand. Students will be required to sign-in to each slaughterhouse confirming that they are in good health and to declare any visits to other slaughterhouses or farms in the previous three days. Only healthy individuals be permitted to access slaughterhouses.

Part 1: Preparing for the course (10 hours); Lectures (10 hours); Self-study (35 hours): Group work (15 hours); Deployment (15 hours)

Part 2: Preparing for the course (10 hours); Practical work (meat inspection) (20 hours); Theory and group discussions (20 hours).

VET

TIL2