MEATWORKS PRACTICAL COURSE

Transcription

1 Massey University Institute of Veterinary, Animal and Biomedical Sciences Veterinary Public Health, Food Safety & Quality Management Course MEATWORKS PRACTICAL COURSE INFORMATION BOOKLET

2 INFORMATION FOR STUDENTS AND SUPERVISORS As a component of you will be required to spend three days of a roster rotation visiting meat processing premises and other properties associated with processing animal products that are supervised by the MPI. The remaining two days of the week will not be directly supervised by MPI and are intended to be spent working on assignments based on the practical visits. OBJECTIVES The objectives of the practical visits are: 1. To gain an understanding of: - processing methods at the premises you visit (food and by products) - the principles of hygiene and food safety within the meat/food industry - the requirements when submitting injured stock for slaughter - post mortem meat inspection - the role of the MPI veterinarian in a meat processing premises. 2. To complete an assignment relating to the meat/food processing industry. The topic for the project will be specified by your MPI supervisor on day one of the visit. GUIDELINES MPI has teams based throughout NZ. Each week three MPI teams will be available to host students. The teams available each week are specified in Appendix 2. A notice will be posted on the 5 th year notice board and students will be asked to put their names down for one of the teams available to them for the week they are rostered for their public health practicals. A minimum of two and a maximum of four students may visit any MPI team in any week. You will need to make your own arrangements for accommodation, meals and transport to the location. From the location to the premises visited, your MPI supervisor will provide transport where practical. In some locations students may need to transport themselves to the premises visited and in these circumstances the MPI supervisor will indicate the alternative arrangements on day one of the visit. Students are advised to contact the MPI supervisor in advance of their visit in circumstances where there are issues with providing their own transport between premises eg: where they are flying into the location and will not have access to a vehicle. 2

3 Some funds have been made available by MPI to assist with travel and accommodation costs. Accommodation should be arranged well in advance, where possible. Do not expect your MPI course supervisors to find accommodation for you. If students do not apply themselves satisfactorily or in any way cause a nuisance, the MPI course supervisor has the authority to ask them to leave the practical, and report the matter to the Lecturer. Satisfactory performance is part of the continual assessment of progress that is taken into account when assessing results of final examinations. Report to the office at the address detailed in Appendix 2 at 8.30 am on day one. Start times for the remainder of the week will be specified on day one by your MPI course supervisor. Note, you may be required to work outside of a normal 8 5pm working day. You will need to take a completed medical certificate with you (see Appendix 3). PROTECTIVE CLOTHING The wearing of white hats, hairnets, white overalls and white gumboots is obligatory in all edible departments. Long beards must also be effectively covered. You will be supplied with protective clothing required for your premises visits. APPEARANCE The Veterinary profession as a whole will be reflected in your general appearance and attitude. Ensure your protective clothing is fresh and clean at the start of each day and that you observe all required hygiene routines. This will include a requirement to remove jewellery and watches before entering edible departments. FOOD It is recommended that students bring lunch with them to each day of the practical course. At some locations there may be an opportunity to purchase food, e.g. from a premises canteen. TASKS To assist you to gain the most from your visit, a list of tasks is attached (Appendix 4). Your MPI supervisor will work through this with you. 3

4 MEAT HYGIENE ASSIGNMENTS OBJECTIVE To study the efficiency of a specified operation or process at the premises you are visiting, in relation to the general principles of animal welfare, meat hygiene or the quality of edible or inedible products. ASSIGNMENT AREAS The assignment topic applicable to your team is specified in Appendix 1. If your roster group would prefer, you may the Regional Technical Specialist who is responsible for facilitating your visit with an alternative topic suggestion. The alternative topic needs to be agreed a minimum of one week in advance of your roster group visit. Your alternative topic will only be acceptable if it is agreed with the Regional Technical Specialist in advance of your visit. You should have some time in your self directed study times to do some background reading on your project topic. STUDY GUIDELINES You must make sure that you have obtained all data and information while you are at the visit. Some information will be able to be accessed via the internet at ASSIGNMENT One completed assignment is required for each group of students visiting a MPI team, i.e. if there are four students visiting the Marlborough MPI team during the roster week of 3 February, those four students will collectively produce an assignment. Guidelines for assignments can be found on the Stream site you will be putting your work on Stream where it will be available for other students to see, and for assessment by peer-review. An extensive literature search is not required, however marks will be given for correct usage of at least two published scientific journal articles within your assignment. Other than that it is generally sufficient to refer to lecture notes, relevant acts and regulations and in particular, to the Industry Standard (IS) GMP Manuals and other guidance materials which are available at the following website address:. Students are expected to produce an assignment written to scientific standards, using appropriate language and structure, following the guidelines provided. Please note that your work may be sent to the premises concerned after marking, so you should be aiming to produce a document that reflects your professional standing and abilities. Each team should produce their report independently. Plagiarism from any source is unacceptable, including from websites and other students work. For an explanation of plagiarism and techniques for avoiding it, see OWLL: 4

5 DEADLINE Your assignment should be completed on Stream by Friday 23 May Your group s peer review of another group s assignment should be completed by 30 June ASSESSMENT Instructions on the assessment criteria and how to perform the peer review assessment can be found on Stream. 5

6 APPENDIX 1 MEAT WORKS PRACTICAL COURSE PROJECT TITLES The following information is provided as a guide as to the likely topic areas for your assignment. Circumstances may mean that an alternative assignment will need to be given. The assignment for your group will be confirmed by your MPI Supervisor on the first day of your visit. If your roster group would prefer, you may the Regional Technical Specialist who is responsible for facilitating your visit with an alternative topic suggestion. The alternative topic needs to be agreed a minimum of one week in advance of your roster group visit. Your alternative topic will only be acceptable if it is agreed with the Regional Technical Specialist in advance of your visit. Auckland Compare and contrast the application and relevance of HACCP for Meat and Seafood processing. Waikato Discuss physical, chemical and biological hazards and the different methods of controlling them at the premises visited. Bay of Plenty Examine and discuss welfare issues arising from the transport, receipt and slaughter of beef, sheep and deer. Investigate how these issues may interact with farming practices and the work of veterinarians in practice. Hawkes Bay HACCP: discuss the Biological, Physical and Chemical hazards that should be considered relating to the slaughter and dressing of red meat species, and see what steps are in place to manage these hazards. Look at the impact of these hazards in relation to market access and the ways in which NZ manages these impacts Or the role or potential role of animal byproducts in increasing the value of New Zealand s primary production and the obstacles in the way of realising these benefits Manawatu Describe the monitoring systems used at slaughter premises to ensure that meat is produced free from chemical residues derived from agricultural chemicals and veterinary medicines. Discuss the importance of ensuring meat withholding periods are met by farmers when submitting stock for slaughter and the influence that practice veterinarians can have on this potential chemical hazard. Marlborough One of the following projects: Presentation of stock for slaughter including condition scoring and other animal welfare issues. Discuss processing of adult bovines in relation to VTEC sampling. Examine liver pathology in young bulls. 6

7 Canterbury One of the following projects: Humane slaughter compare and contrast Halal versus non-halal processes in different species. Discuss approaches to chiller validation. A high standard of hygienic dressing will protect the health of both workers and consumers. Describe worker procedures on cervine, bovine and ovine chains that are used to achieve this outcome. Southland One of the following projects: Examine and discuss welfare issues arising from the transport, receipt and slaughter of animals at a beef, sheep plant and a deer plant. Investigate how these issues may interact with farming practices and the work of veterinarians in practice. Select a biological hazard to human or animal health likely to occur in products produced at one of the premises visited. Discuss the nature of the hazard and assess the methods used to control it. Discuss the influence that farmer and veterinary practices have on the hazard. Select a chemical hazard to human or animal health likely to occur in products produced at one of the premises visited. Discuss the nature of the hazard and assess the methods used to control it. Discuss the influence that farmer and veterinary practices have on the hazard 7

8 Week beginning APPENDIX 2 MPI Team Placements 3/02/2014 Waikato/Southland/Marlborough 10/02/2014 Waikato/Hawkes Bay/Manawatu 17/02/2014 BOP/Canterbury/Southland 24/02/2014 Waikato/Hawkes Bay/Southland 3/03/2014 Auckland/BOP/Canterbury 10/03/2014 Hawkes Bay/Marlborough/Southland 17/03/2014 Auckland/Manawatu/Southland 24/03/2014 Southland/Marlborough/BOP 31/03/2014 Auckland/Manawatu/Canterbury 7/04/2014 Southland/BOP/Hawkes Bay Start time will be 8:30am on day one for all visits. All visits will be Monday to Wednesday. Location and MPI Supervisor Contact Details: Auckland - Michael Boase, michael.boase@mpi.govt.nz 19 Richard Pearse Drive Mangere AUCKLAND Cell Landline Waikato - Marek Wojcikowski, marek.wojcikowski@mpi.govt.nz Ruakura Research Centre Campbell Block East St or Ruakura Road entrance HAMILTON Phone: or Bay of Plenty (BOP) - Lynne Clay, lynne.clay@mpi.govt.nz Nikau house, Suite 7, Nikau Cr, MOUNT MANGANUI Phone or Hawkes Bay - Jan Sherratt, janet.sherratt@mpi.govt.nz 21 Domett Street, Ahuriri, Napier 4110 PO Box 12034, Napier 4144 Phone: or Meet here on the first day 8.30am before going to the first premises 8

9 Manawatu - Grant Ogilvie, grant.ogilvie@mpi.govt.nz Affco Manawatu (ME32) Campbell Road Feilding Google Map Link Meet here at the Office Reception at 8.30am Phone: Marlborough - Shirley Morrison, shirley.morrison@mpi.govt.nz CMP Marlborough (ME70) 383 Alabama Road, Blenheim Phone: Come to the CMP Marlborough office at 8.30am and ask for Shirley Morrison she will come to the office and meet you. If you Shirley she will send you a map of how to get to the premises. If you need to be picked up from your accommodation that can be arranged. Canterbury Brent Pearce brent.pearce@mpi.govt.nz 14 Sir William Pickering Drive, Russley, Christchurch Meet here on the first day 8.30am before going to the first premises Phone Southland - François Flanagan, francois.flanagan@mpi.govt.nz or Natalie Malone, Natalie.Malone@mpi.govt.nz MPI Office First Floor 137 Spey Street INVERCARGILL Phone: or Meet here on the first day. 9

10 APPENDIX 3 MASSEY UNIVERSITY MEAT HANDLER MEDICAL CERTIFICATE Declaration to be signed in the presence of the Medical Practitioner I,.., am not suffering from, nor am I a carrier of any communicable disease that can be transmitted as a consequence of handling food, as may be defined in Schedules 1 and 2 of the Health Act I am not suffering from any discharge of infective material from the head, neck, hands or arms. Signed:.. Date: I hereby certify that: To be completed by a Registered Medical Practitioner (a) As a result of my investigations and inquiries * I have no reason to believe that I have reason to believe that (Show full name of patient) * Delete that which does not apply is suffering from a condition which would render him/her unfit to engage in any capacity requiring him/her to handle meat. (b) General comments on health and physique:... Signed:.. Address: Name: Date:.. Doctor s Block Stamp 10

11 APPENDIX 4 Student Tasks - to be completed during MPI visit The table below outlines the topics that must be covered by ALL students during your Veterinary Public Health roster. Each topic has a number of tasks, which are processes that you must make sure you view and discuss with your MPI supervisor during your roster visits. Each task must be completed at a minimum of one of the premises visited but could be done at multiple premises, particularly to highlight differences between processing of different species. In the Resources column relevant material is listed that you can use to review information relating to the given task. Material highlighted in bold is information that you have been provided with during lectures. You need to make sure that you have ticked off ALL the tasks before the end of your visit with the MPI, as you will have no further opportunities to complete them. Your MPI supervisor will be aiming to ensure that you have opportunities to cover all of the material, but the onus is on you to make sure that you complete everything, and understand what you have seen. ALL TOPICS AND TASKS ARE EXAMINABLE.. Topic Tasks Resources Task completed (tick) MPI veterinary role MPI role Meat Hygiene Overview ppt (verification and Market access certification) and linkages Animal welfare role to the veterinary Verification Verification 2005 statement of policy practitioner VAOL Residues Residues ppt Cont Ed Residues notes On farm ASD verification Farm to plate Relationship between MPI vets and practitioners Farm to Fork summary in lecture notes MPI programme for on farm verification 11

12 Topic Tasks Resources Task completed (tick) Receipt of stock Yards Pre-slaughter ppt and AW lecture ppt Cont Ed Pre-slaughter IS4 Certification of defective stock NZVA Guideline for certification and Welfare at transport and in yards transport of defective stock Codes of Recommendation and Minimum Standards Animal Welfare Act Animal Welfare (Commercial Slaughter) Code of Welfare 2010 Ante-mortem process decisions and consequences Exotic disease Lecture material as above Risk Organism Response (RORP) MPI generic role Humane slaughter Signs of effective stunning Meat Hygiene humane slaughter ppt Lecture notes Continuing Education Humane slaughter IS5 Codes as above Company systems for humane slaughter 12

13 Topic Tasks Resources Task completed (tick) Quality control systems for IS5 ensuring effective humane Animal Welfare (Commercial slaughter including corrective Slaughter) Code of Welfare 2010 actions for non-compliance Company humane slaughter programme Halal/ Non-Halal See lecture material above Verification MPI verification of Humane slaughter Hygienic dressing Hygienic dressing Ppt for hygienic dressing, flow charts for dressing of sheep, beef and pigs Cont Ed Hygienic dressing IS5 Post-mortem inspection AsureQuality PM inspection ppt/s Continuing Ed PM Inspection Manual 16 Post Mortem Inspection Changes to post-mortem examination of lamb (hands-off lamb examination) and implementation procedure. AsureQuality D and D data MPI publications Reports 13

14 Topic Tasks Resources Task completed (tick) Preservation Refrigeration Muscle to meat ppt & Meat Preservation ppt Cont Ed Muscle to Meat Cont Ed Meat Preservation IS6 Beyond refrigeration Canning Drying/salting Heat Traceability Microbiology Lecture notes, Preservation/other IS6 *Note, these tasks are as applicable to the premises visited and will not be covered by all groups. If not addressed complete with N/A Meat Hygiene Meat Micro ppt Bovine NMD Doc Ovine NMD doc 14