REFRESHER COURSES
START February 7, 2022
Improvement of production veterinary and sanitary
control at agricultural enterprises and laboratories
veterinary and sanitary examination
duration:
72 academ. hours
form of carrying out:
online
price:
35 000 rub.
In the course of training, you will receive relevant knowledge and necessary skills to ensure veterinary and sanitary safety in the production and sale of products of animal and plant origin, study and learn how to use the current requirements of the legal framework for veterinary and sanitary.
This course is suitable
Employees and managers of food and processing industry enterprises, veterinary services at enterprises
Heads and specialists of city and regional stations for the fight against animal diseases
Auditors in the field of quality and food safety
For students of specialized universities
From us you will learn
conduct veterinary and sanitary examination and control in the processing industry (sausage, canning shops, when processing wild game animals)
carry out veterinary and sanitary supervision of products of animal origin in markets, transport, enterprises and veterinary points
conducting veterinary and sanitary measures (disinfection, disinsection, decontamination) at enterprises for the processing of raw materials and products of animal origin
veterinary and sanitary examination of raw materials and products of animal and plant origin for food purposes, as well as feed and feed additives of plant origin
carry out veterinary and sanitary control of raw materials and products of animal origin in accordance with veterinary legislation
conduct microbiological studies of slaughter products of animals and poultry
diagnose causative agents of food toxicosis and toxicoinfections of bacterial origin
food certification, the research procedure for the hygienic certificate and the certificate of conformity
Course author and speaker
Seregin Ivan Georgievich
Candidate of Veterinary Sciences, Professor of the Department of Veterinary and Sanitary Expertise and Biological Safety MSUFP
Program modules
Topic 1: Legal framework for veterinary and sanitary examination
Improvement of the State veterinary and sanitary control at meat industry enterprises in the light of the laws "On veterinary medicine", "On the quality and safety of food products", other bylaws and normative documents
Topic 2: Epizootic situation in Russia and abroad
Modern data on the epizootic situation in Russia and abroad. Regionalization of the territory of the Russian Federation for infectious diseases of various animal species
Topic 3: Veterinary and sanitary inspection and laboratory control of products of slaughter of animals and poultry at slaughterhouses
Implementation procedure. Hygiene control in workshops of enterprises
Topic 4: Food safety
Causative agents of food infections, toxicoinfections and toxicosis of bacterial origin. Changes in meat during storage. Shelf life of raw meat
Topic 5: Counterfeiting of slaughter products of animal origin
Determination of falsification of the species of animal slaughter products by morphological and physicochemical indicators. Defects and signs of spoilage of raw meat
Topic 6: Veterinary and sanitary examination of animal slaughter products for parasitic diseases
Research of slaughter products for trichinosis, cysticercosis and sarcocystosis. Features of the detection of cysticercosis, sarcocystosis and trichinosis in various animal species. Indicators of differential diagnosis of muscle parasites in VSE
Topic 7: Production technologies and methods of control of sausages and semi-finished meat products
Modern production technologies and methods of control of cooked, semi-smoked, cooked-smoked and uncooked smoked sausages, meat semi-finished products. Manufacturing defects of sausages
Topic 8: Veterinary and sanitary examination of animal slaughter products in case of natural focal zoonotic infections
Veterinary examination and assessment of animal slaughter products for certain socially significant diseases (tuberculosis, pseudotuberculosis, leukemia, brucellosis, leptospirosis, listeriosis, hemosporidiosis, etc.)
Topic 9: Genetically modified ingredients in sausage production
Soy and other protein preparations used in the manufacture of sausages and canned food. Rationale for the use of soy proteins in the production of meat products. Control of GMI raw materials in sausage production
Topic 10: Veterinary and sanitary examination of animal slaughter products for diseases accompanied by signs of jaundice and purulent-necrotic inflammation in organs and tissues
Indicators of differential diagnosis
Topic 11: Veterinary and sanitary examination of poultry meat raw materials
Characteristics of poultry meat raw materials. Semi-finished products from poultry carcasses. Mechanically deboned meat. Methods for reducing bacterial contamination of poultry carcasses
Topic 12: Veterinary and sanitary assessment of food products when contaminated with radioactive substances, chemically hazardous substances, household waste
Maximum permissible levels of radiation, harmful chemicals and microorganisms in raw materials and products of animal origin. Remote control according to SanPiN 2.3.2.1078-01
Topic 13: Signs of defects in raw meat
Features of postmortem autolytic changes in normal meat and in PSE-, DFD-dystrophies. Shelf life of meat with signs of defects
Topic 14: Veterinary and sanitary examination of wild game animals
Examination of meat of rabbits, nutria, pinniped marine mammals, wild game and exotic animals
Topic 15: Industrial veterinary control in the manufacture of dry animal feed
Laboratory analysis of dry animal feed and compound feed for productive animals
Topic 16: Toxicoinfections and toxicoses of bacterial origin
Preventive measures in conditions of processing animals and raw materials of animal origin
Topic 17: Veterinary and sanitary assessment of slaughter products in case of forced slaughter
Forced slaughter of animals. Features of processing and control of meat of sick animals. Use of meat for forced slaughter
Topic 18: Food Certification
Research procedure for hygienic certificate and certificate of conformity
Topic 19: Tasks and functions of the veterinary specialists of the GLVSE
Methods of organoleptic, physicochemical and microscopic studies of raw materials and finished products when selling on the markets
Topic 20: Methods of disinfection, disinsection and deratization at sectoral enterprises of the agro-industrial complex
Modern processing facilities at agricultural enterprises. Instructions for cleaning and disinfection in the meat and dairy industry
Topic 21: Legal and regulatory support of veterinary and sanitary experts at meat industry enterprises
Office work, accounting and reporting in veterinary medicine. Electronic system for registration of VSD. Report in the form No. 5
Topic 22: Veterinary and sanitary examination at the enterprises of the meat and dairy industry
Sanitary rules and regulations for the shops of meat processing plants. Legal and regulatory framework for the inspection of meat raw materials and finished products. Responsibility for violations of the VSE Rules and other regulatory documents
Topic 23: Forensic veterinary and sanitary examination at enterprises and markets
Practical lessons: visiting slaughterhouse and processing enterprises of the agro-industrial complex, GLVSE and markets
cost of education:
extramural: 35 000 rub.
duration: 72 academ. hours
form of conducting: online

group start: february 7, 2022
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At the end of the training, students are issued certificates of advanced training of the established sample
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