Animal Welfare at slaughter and killing for disease control

Course Description

The BTSF Online Course on Animal Welfare at slaughter and killing for disease control is aimed at allowing participants to improve their knowledge and skills in:

• Relevant EU legislation and International legal framework (e.g. OIE standards).
• Scientific basis for optimum pre-slaughter handling, stunning, slaughter and culling of animals (basic animal behaviour/physiology and basic anatomy).
• Animal keeping and assessment of keeping facilities.
• Main stunning and killing techniques at slaughterhouses in Europe and in the context of culling for disease control purposes.
• Animal welfare indicators (mainly from Welfare Quality® Protocols).
• Killing of animals in the context of animal disease epidemics.

The scientific contents are mainly focused on the following animal species: cattle, pigs, small ruminants and broiler chickens.

Features

Food Contact Materials rules

Course Description

The BTSF Online Course on Food Contact Materials rules (FCMr) is aimed at allowing participants to improve their knowledge and skills in:

• EU legislation on Food Contact Materials with special focus on the changes adopted in the last few years.
• Setting up of national control plans for Food Contact Materials.
• Animal keeping and assessment of keeping facilities.
• Check-list used by the inspectors.
• Information on the different materials used in Food Contact Materials.
• How to inspect/check declaration of compliances and supporting documentation to the declaration of compliance.

Features

Rapid Alert System for Food and Feed

Course Description

The BTSF Online Course on Rapid Alert System for Food and Feed (RASFF) will allow participants to improve their knowledge and practical skills in:

• EU Rapid Alert System for Food and Feed (recent developments and aspects of Food Law, food hygiene, food control rules and other relevant legislation).
• Requirements for setting up a RASFF network inside a country, including required level of food and feed controls.
• Organisational structure of competent authorities.
• Legal basis and communication needs.
• Requirements for setting up a regional network of countries exchanging rapid alerts about Food and Feed, including the possibility for exchange of information, required legal basis for the system, transparency and confidentiality requirements and notification follow-up.

Features

Hazard Analysis and Critical Control Point (HACCP)

Course Description

The BTSF Online Course on Hazard Analysis and Critical Control Point (HACCP) will allow participants to improve their knowledge and practical skills in:

• EU legislation and relevant international standards.
• Background and principles of HACCP.
• HACCP methodology, development of HACCP plans and document management.
• Implementation and validation of HACCP plans.
• Information on the different materials used in Food Contact Materials.
• Audit principles and management, to verify implementation of HACCP systems and compliance with food and feed requirements.

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Prevention, Control and Eradication of Transmissible Spongiform Encephalopathies (TSE)

Course Description

The BTSF Online Course on Prevention, Control and Eradication of Transmissible Spongiform Encephalopathies (TSE) will allow participants to improve their knowledge and practical skills in:

• Presentation and objectives of EU law as regards prevention, eradication and control of Transmissible Spongiform Encephalopathies (TSEs).
• EU provisions related to the surveillance and monitoring of TSEs including notification of suspect animals, testing, EU reporting system.
• EU provisions related to the eradication measures to be taken following the confirmation of the presence of a TSE.
• EU provisions related to the feed ban including sampling, and testing.
• EU provisions for removing and destruction of specified risk materials.
• EU provisions concerning the placing on the market and the importation of live animals and ruminant products.

Features

Animal Health Prevention and Controls for Aquaculture Animals

Course Description

The BTSF Online e-Learning module on Animal Health Prevention and Controls for Aquaculture Animals is aimed at allowing participants to improve their knowledge and skills in:

• EU provisions related to the control of aquatic diseases, with special focus on the fish, mollusc and crustacean diseases listed in Annex IV to Council Directive 2006/88/EC.
• The EU legislation relevant to aquaculture animals, in particular the rules of placing on the market and import.
• Pathogen and disease description.
• Surveillance.
• Inspection and sampling procedures.
• Measures to be taken in case of outbreaks (various scenarios, study cases).
• Notifications at internal and EU level, information and experience exchange.

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Animal Nutrition

Course Description

The BTSF Online Course on Animal Nutrition (AN) is aimed at allowing participants to improve their knowledge and skills in:

• Requirements concerning the marketing of materials intended for use as animal feed including feedingstuffs intended for particular nutritional purposes.
• Requirements concerning materials whose circulation or use for animal nutrition purposes is prohibited or restricted.
• Rules for the labelling of feedingstuffs, including feed additives.
• Legislation on undesirable substances in feed.

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Food hygiene and control on fishery products and Live Bivalve Molluscs

Course Description

The BTSF Online Course on Food hygiene and control on fishery products and Live Bivalve Molluscs (FISH) will allow participants to improve their knowledge and practical skills in:

• Legislative requirements for fishery products and live bivalve molluscs, etc. throughout the production and distribution chain, including the borderline between primary and post-primary production, requirements for product from inside and outside classified areas, requirements for various vessels and establishments, both within the Member States when fishery products are imported from third countries.
• The tasks and responsibilities of food business operators in order to meet the legislative requirements for fishery products and live bivalve molluscs, etc.
• The tasks of the competent authorities including the official controls.
• guidance on the application of selected topics for fishery products and live bivalve molluscs, etc., including definitions, the borderline primary and post-primary production, the use of water, temperature requirements, parasites in fishery products, imports, microbiological criteria, marine biotoxins; freshness controls, classification and management of production areas for bivalve molluscs and other specialised inspection procedures.

Features

EU plant quarantine regime for imports

Course Description

The BTSF Online Course on EU plant quarantine regime for imports (EUPlant) will allow participants to improve their knowledge and practical skills in:

• The relevant EU legislation, reference to the relevant International Standards on Phytosanitary Measures and European and Mediterranean Plant Protection Organisation standards.
• Elements of organisational aspects, policy making and import control planning.
• Practical elements of inspections at points of entry and at places other than at the point of entry (rules of inspection and sampling, various approaches to different means of conveyances and to different types of goods).
• Inspections of wood packaging materials, sampling and sample handling, etc.
• Implementation of Commission Directive 2004/103/EC, including plant health movement document.
• Control of imports for scientific purposes.
• Quarantine measures in case of interceptions (various scenarios, traceability and follow-up checks), non-regulated pest management.
• Notification at domestic and EU level as well as of the country of origin; information and experience exchange.
• Use of interception data from other Member States (EUROPHYT) for targeting inspections and testing.

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Animal Welfare at slaughter and killing for disease control for poultry

Course Description

The BTSF Online Course on Animal Welfare at slaughter and killing for disease control for poultry (AWP) is aimed at allowing participants to improve their knowledge and skills in:

• Main references to the legislative requirements for poultry.
• Scientific basis for proper stunning and slaughter of poultry (basic animal behaviour and basic anatomy).
• Main stunning and slaughter techniques applied in slaughterhouses with description of specific case studies (waterbath, control atmosphere stunning).
• Development of standard operating procedures and monitoring of their application.
• Animal welfare indicators: practical examples in slaughterhouses and problem raised by the risk of electroimmobilisation in poultry and the use of high frequency currents.
• Main legislative requirements on animal welfare during killing for disease control purposes.
• Main killing techniques for poultry.
• Development of contingency plans and how they should be monitored and evaluated from a welfare point of view.

Features