VET341 Veterinary Public Health, Part 2
Credits (ECTS):4.5
Course responsible:Eystein Skjerve
Teaching language:Norsk
Course frequency:Yearly
Nominal workload: 135 hours
Teaching and exam period:This course starts in Fall semester. This course has teaching/evaluation in Fall
About this course
VET341 includes to parts. Part 1 includes the basic competence in the regulations and the scientific platform for control of infectious diseases in animals and zoonotic infections is given. Part 2 gives the theoretical and practical elements of meat inspection.
Learning outcome
After completing the course the student should:
Part 1:
- Know the national regulations that form the framework for the control of infectious diseases in animals and zoonotic infections, including import regulations.
- Understand the basis for disease control, how infections spread in populations, the interaction between clinical veterinary medicine and infection control, the use of diagnostic tests, quarantine, and isolation, vaccination.
- Know the structure and function of key surveillance programs organized by the FSA and animal industry
- Know the emergency procedures, reporting obligations and principles for management of serious/ exotic infections (A-list) in domestic animals
- Be able to review and evaluate an established control and monitoring programs
- Have knowledge and skills in the use of quantitative epidemiological methods to detect, monitor and combat infectious diseases in a population
- Understand how infectious animal diseases and zoonoses spread in populations and could simulate the path of an infectious disease in simple simulation models
- Recognize the importance of exotic diseases and to propose appropriate measures to prevent such diseases
- Be able to find information about both diseases and the relevant epidemiological tool for assessing sample sizes, diagnostic test characteristics etc.
Part 2:
- Be able to carry out ante and post-mortem inspections, including emergency slaughter.
- Be able to make relevant technical evaluations in terms of meat inspection rating of the slaughter
- Be able to perform a simple assessment of slaughter hygiene
- Be able to perform A basic assessment of animal welfare in slaughterhouses.
- Have theoretical knowledge on the assessment of slaughterhouses and other food industry's Hazard Analysis Critical Control Point (HACCP) system
- Have theoretical knowledge of inspection/ auditing of food businesses
Learning activities
Teaching support
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Recommended prerequisites
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Admission requirements