Food Hygiene and Meat Inspection

Satesh Bidaisee, DVM, MSPH, EdD, Professor
Email: sbidaisee@sgu.edu
Caribbean House
Office Hours  (By Zoom )

Online location : Sakai resources being used (ie. Panopto, Lessons, Assignments, etc.) and any other.

Onsite Field Visits to  Fish Market, Abattoir and Poultry Far

(laptop specs like functional microphone, camera , etc.)

(All materials for this course will be provided in the Sakai course site.)

1. Students who need accommodations should contact Student Accessibility and Accommodations Services (SAAS), located in the Welcome Center, inside the International Students Office                                  .
2. Information can be found at mycampus.sgu.edu/group/saas

Computing hardware and technology for online learning.

The aim of this course is to prepare students for the role of a veterinarian in the regulatory practices and procedures towards promoting food safety.

This course is a field-based experience towards providing students with theoretical and practical knowledge and skills in food hygiene and meat inspection in an abattoir setting, a full throughput commercial poultry processing plant and a fish processing plant.

This course consists of preparatory sessions in Grenada and Trinidad to be completed after pre-requisites followed by a one-week abattoir rotation at Langford abattoir at the University of Bristol, UK.

Upon successful completion of this course, the student will be able to:

• Participate in the process involved in slaughtering and processing of animals .
• Apply welfare standards to the slaughtering process Conduct a practical meat inspection

Overall, students will also be expected to develop the following skills and attributes:

Verbal communication with colleagues, written records/reports, teamwork and professional behavior, evidence of enquiry, awareness of personal limitations, responsible use of medicines, understanding public health risks, health and safety, hygiene and biosecurity awareness and the application of knowledge, practical skills and clinical reasoning (including assignm ents and wet labs specimen reports).

PLOs and CLOs should be written out In full. (Note: LLOs do not need to be included)

This section m ay be appended as a table at the end of the syllabus. If the course director chooses to append at the end of the syllabus, this may be noted on this section.

All course content is available asynchronously for student's reference. Field trips will be scheduled based on scheduling availability of students and site locations.

1. Preparatory sessions in Grenada:

• 2 hrs of lecture:
  • Introduction to Food Hygiene and Meat Inspection
  • Principles of Ante Mortem and Postmortem Inspection
• 2 hrs of ante mortem, slaughter and postmortem demonstration at Mirabeau Abattoir
• 1 hr of fish processing at Gouyave Fish Market
• 1 hr of poultry production and processing

2. Virtual Abattoir

Grading scale

The following components contribute equally to a passing grade (70% and above)

• Food Safety and Hygiene Blog Discussion Forum: 12.5%
• Ante Mortem and Postmortem Written Assignment: 12.5%
• Report on Abattoir Visit: 25%
• Report on Fish Processing Field Trip: 25%
• Report on Poultry Processing Field Trip: 25%
• Total: 100%

The student is expected to review all posted content and read the required material before field trips.

SGU's Student Honor Code and established Veterinary Professionalism is expected.

Students are expected to be available during the standard 8:30am - 5:20p m AST school day, to attend , engage with in -person/ online content, and participate in all classes and clinical rotations for which they have registered. Employment is not an excusable absence.

Although attendance , engagement, and participation may not be recorded at every academic activity, attendance , engagement, and participation is graded for mandatory sessions. lack of attendance, engagement, and participation may adversely affect their academic status as specified in the grading policy.

If failure to attend, engage, or participate in individual classes, examinations, and online activities, or from the University itself is anticipated, or occurs spontaneously due to illness or other extenuating circumstances, proper notification procedures must be followed.

Attendance will include attendance and participation in site field trip s and submission of assignments

Students who fail to attend an examination (Sakai quiz/test or Examsoft) or submit an assignment by the deadline without a valid reason (see student manual : SGUSVM POLICY ON AN EXCUSED ABSENCE (EA) FOR STUDENTS) will receive a score of 0 points for the examination.

Students who have technical issues during the examination MUST inform the Course Director(s) (sbidaisee@sgu.edu ) and IT (tellexaminationservices@sgu.edu OR support@sgu.edu  OR call 1- 631-665-8500 ext. 4444 (US, NU, International) OR  1-473-439 -2000 ext. 4444 (Grenada) , AND Dean of Students ( DOS@sgu.edu ) during the open period for the examination. Failure to do so immediately will result in the student receiving the highest score recorded at the time, but NOT being eligible to take a completion examination.

Scheduling of examinations (regular, re-sit, completion, comprehensive, or exemption) is at the discretion of the University. Completion exams will be schedule d within 7 days of the original exam date. Re -sit examination will be scheduled in the first week of the following term.

All students are responsible for knowing and complying with the University’s Code of Conduct and the guidelines. Students must read and then sign the Honor Code statement at the start of examinations to indicate that they will comply with the University Code of Conduct.

Prior to Exam Day

1. Each student is required to have a laptop for the purpose of taking computer- based examinations (e-Exams) at SGU. Students must ensure that their laptops meet the current minimum system requirements prior to exam day:
2. Examinees must use their MY SGU Member Center username and password to access the Custom Home Page (www.examsoft.com/sgu) created by ExamSoft for the University.
3. Examinees are responsible for downloading and registering the latest version of Examplify on their laptop prior to exam day. Once Examplify has been successfully downloaded, examinees are strongly encouraged to familiarize themselves with the software by downloading and taking practice exams.
4. Examinees are responsible for setting their laptop up for ExamMonitor prior to the exam (see links below).
5. Examinees will be notified via MyCourses, of all exam related information. Email notifications will also be sent from ExamSoft Support to examinees, notifying them of examinations available for downloading.
6. Examinees experiencing difficulties with their laptop are encouraged to visit the IT department for assistance prior to exam day. Examinees needing a laptop must visit the Office of Institutional Advancement (OIA) to request an exam loaner.
7. Examinees should visit the following information to familiarize themselves with the online proctored exam format and set up their baseline photo.
   1. A Examsoft/ExamID quick guide for students (Please note that the current Examplify version is 2.3.8)
   2. The Examsoft student perspective video 30mins
   3. The Examsoft/ExamID FAQ
   4. Examsoft information page
   5. The general Reminders/Guidelines

The materials (such as slides, handouts and audio/video recordings) provided to students who are taking courses at St. George’s University (SGU) are the intellectual property of the Faculty and/or Administration of SGU. Students are free to use these materials solely for the purpose of group or individual study. Reproduction in whole or in part is prohibited.