Class Sanitary Inspection I

The Official Veterinarian has a key role in protecting Public Health, Animal Health and Welfare. In the Sanitary Inspection I Unit are transmitted scientific, technical and legal knowledge that allow students to perform duties as Official Veterinarians, responsible for promoting the concept of 'One Health: Animal, Human and Environmental Health'.
Focusing on the official controls of animal foodstuffs, namely, cattle, small ruminants, solipeds, pigs and other animal food products, it is intended to provide students with practical skills to carry out official controls that ensure:
- the identification and control of zoonoses and foodborne diseases;
- the safety, integrity and health of food of animal origin;
- compliance with animal health and animal welfare requirements;
- the prevention and reduction of risks to human and animal health arising from animal by-products.

Theoretical:

1. MVO. National and Community legislation.
2. Infrastructure, operations and hygiene in the slaughter of different species of ungulates
3. Ante-mortem inspection and documentary control.
4. Animal welfare during transport and at the time of killing.
5. Sanitary decision: organoleptic and pathological changes. Decision appeal.
6. Special slaughter procedures.
7. Control of by-products and ERMs
8. Other controls: NRCP and sample collection, health marking, carcass classification, traceability and labeling.

Practice:

1. Technology and hygiene in the slaughter of ungulates.
2. Visit to ungulate slaughterhouse: evaluation of BEA at slaughter, documentary control and ISAM
3. Visit to a ruminant slaughterhouse: hygiene at slaughter, ISPM
4. Visit to Swine slaughterhouse: hygiene at slaughter, ISPM
5. Post-mortem inspection methodologies, main causes of failure in ruminants and swine, sanitary decisions.
6. Discussion of practical cases.

The teaching methodologies employed are based on master theoretical classes when exposing knowledge, using practical examples and demonstration videos. This will be complemented using active methodologies that are based on the principle that students seek and acquire knowledge autonomously preforming tasks that are made available by teachers in order to complement learning.

The teaching methodologies used in practical classes are exclusively active, based on the principle that students acquire knowledge by actively participating in classes, as such methodologies will be used such as: carrying out tasks during visits to the establishments, solving pratical cases, brain-storming, gamification (scape room resolution).

In a complementary way, we will use hybrid teaching methodologies using online teaching platforms such as: zoom, moodle (problem solving, clarifying doubts, discussion forum)

• Gracey, J.F., Collins D.S., Huey, R.J. (2015). Meat hygiene (11th ed.) London; Edinburgh; New York; Philadelphia: W. B. Saunders Company. ISBN: 978-1-118-65002-8
• Vellarino, J. C. D.  (2011). Inspección ante-mortem y post-mortem en animales de producción, Patologias y lesiones (1ª Ed.). Grupo Asís Biomedia S. L., Zaragoza, Espanha. ISBN: 978-84-925569-59-5
• Vieira-Pinto, M., et al (2013). Monografia SCS, Inspeção Sanitária de Suínos. 1ª edição. Sociedade Científica de Suinicultura. Lisboa.
  
• Gil, J. I. & Costa Durão, J. (1985). Manual de inspecção sanitária de carnes. Fundação Calouste Gulbenkian.