LVEK11013 Practical Herd Health Management and Meat Inspection

Responsible DepartmentDepartment of Veterinary Disease Biology   50 %
Department of Large Animal Sciences   50 %

Earliest Possible YearMSc. 1 year to MSc. 2 year
DurationOutside schedule
Credits7.5 (ECTS)
Level of CourseMSc
ExaminationContinuous Assessment

written examination and oral examination

Portfolio Examination

All aids allowed

Description of Examination: Oral examination in herd health management based on reports and case notes written during the course. Port folio examination in practical meat inspection based on the HACCP and hygiene report developed in slaugther house or meat producing company.

Weight: Both the oral and the port folio examination should be passed.

pass/fail, no second examiner
Requirement for Attending ExamMandatory attendence and active participation.
Participation in more than 80% of the course activities in both of the two course parts
Organisation of Teachinglectures, seminars, supervised projects-based work cases, practicals, meat inspection and HACCP and hygiene work in a slaughterhouse. The slaughterhouse is located in Roskilde.
Block PlacementBlok 3, Year 1

Blok 4, Year 1

Blok 1, Year 2

Blok 2, Year 2
Language of InstructionDanish
Optional PrerequisitesLVEB10391 
RestrictionsForbeholdt veterinærstuderende.
Course Content
Practical herd health management
With regard to Danish conditions and legislation the students will obtain advanced knowledge and be qualified in herd health management, including diagnosis, treatment, prevention of common occurring diseases, understanding typical productions systems and risk factors for diseases, and management of zoonoses and infectious diseases.

In case-based practicals the students will work with problems witin the issues of diagnosis, treatment and prevention of diseases which occur in Danish productive herds. The student should after completing the course be able to understand basic diagnostic, therapeutic, preventive and health promotion principles to solve medical problems at farm level, including quantitative methods for herd diagnosis. The students should acquire communications skills and implement an ethical and animal welfare, responsible attitude toward animals, clients and consumers.

Practical meat inspection
Danish rules and legislation, inspection, veterinary certificates, audit, HACCP and own checks, and role of public veterinary service in control of zoonotic agents in the slaughter house environment will be covered in lectures.
Practical meat inspection and control, including expanded testing (verification), is practiced at slaughterhouses (pigs / cattle) and by use of pathological preparations.
Development of a hygiene report on the basis of self-performed hygiene inspection based on the existing law for export approved slaughterhouses and meat producing companies. Development of a control program according to the HACCP principles. By a series of demonstrations and by self study the same food hygiene issues is covered for fish and fish products and subsequently presented by groups of students.

The course will stimulate students to self-searching of relevant literature and clinical problem solving in a herd health context or public health context for the lifelong development and specialization
Teaching and learning Methods
lectures, seminars, super-vised project-based work. Practicals (clinical work and herd health related projects on commercial dairy and swine farms, meat insepction training and hygiene control in slaughterhouse).
Learning Outcome
The aim of the course is that the students acquire knowledge, skills and competencies required to fulfil the demands for the herd health advisory service and meat inspection official veterinarian.

learning outcomes:
When the course is finished the students should be able to:

. Describe principles of veterinary herd health management in productions systems
. Understand basic diagnostic, therapeutic, preventive and health promotion principles to solve medical problems at farm level, including quantitative methods for herd diagnosis
. Describe practical meat inspection and hygiene inspection according to Danish legislation

. Perform a clinical assessment of all groups of animals in cattle and swine farms
. Assess deficiencies in feeding, climate, housing and management
. Assess key indicators for health, production, reproduction and welfare
. Assess reports from meat inspection and monitoring of diseases and zoonotic diseases
. Assess herd health problems
. Apply principles and methods in practical meat inspection and sanitary supervision
. Perform post-mortem examination of fish

. Can handle complex associations and assessments between health, welfare and production economics in production systems
. Can handle the veterinarians role in public health function, food safety, hygiene and public health
Can act as the official veterinarian according to EU Regulation 854/2004. The Danish Veterinary and Food Administration decides whether the student, upon passing the course, can work with meat inspection.
Course Literature
Practical herd health management:
It is a part of the course that the students find and evaluate relevant litterature on their subjects.
Pig Diseases, (Eight Edition) af DJ. Taylor. ISBN 0 9506932 7 8
Litterature from 30006 and 300032
Relevant legislation regarding animal production systems, animal welfare and mandatory herd health advisory service.
Buchmann, K., Bresciani, J., Pedersen, E. A., Dalsgaard, I., Madsen, L. (2009). Fish Diseases - An Introduction. Biofolia Press. Frederiksberg, Denmark

Practical meat inspection:
Kødkontrol - Det patoanatomiske grundlag.
Jensen, H.E:, Leifsson, P.S., Nielsen, O.L., Agerholm, J.S. & Iburg T.
Forlag: Biofolia, 2006.

Hygiejneforordningen 852/2004,
Hygiejneforordningen for animalske fødevarer 853/2004 med ændringsforordninger
Kontrolforordningen for animalske fødevarer 854/2004 med ændringsforordninger
Cirkulære nr. 9724 af 26.
Course Coordinator
Marianne Halberg Larsen,, Department of Veterinary Disease Biology/Section for Microbiology, Phone: 353-32719
Study Board
Study Committee V
Work Load
theoretical exercises24
project work9
project work16