Animal Welfare at slaughter and killing for disease control

Course Description

This e-Learning course is aimed at allowing participants to improve their knowledge and skills in:

• Relevant EU legislation (mainly focusing on Regulation (EC) N.1099/2009).
• 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

This e-Learning course 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.

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Rapid Alert System for Food and Feed

Course Description

This e-Learning course is aimed at allowing participants to improve their knowledge and 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.

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Hazard Analysis and Critical Control Point (HACCP)

Course Description

This e-Learning course is aimed at allowing participants to improve their knowledge and 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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Animal Health Prevention and Controls for Aquaculture Animals

Course Description

This e-Learning course is aimed at allowing participants to improve their knowledge and skills in:

• EU provisions related to the control of aquatic diseases listed in Council Directive 2006/88/EC, Annex IV.
• Pathogens and diseases listed in Council Directive 2006/88/EC.
• Epidemiological surveillance, health inspection and sample collection procedures.
• Inspection and sampling procedures.
• Measures to be taken in case of outbreaks (various scenarios, case studies)
• Notifications at internal and EU level, information and experience exchange.

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

Course Description

This e-Learning course is aimed at allowing participants to improve their knowledge and 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.

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Animal Nutrition

Course Description

This e-Learning course is aimed at allowing participants to improve their knowledge and skills in:

• Definitions used in feed: feedingstuffs, compound feed, complete feed, complementary feed, mineral feed and other definitions in Regulation 767/2009, feed additives, premixtures, processing aids (Regulation 1831/2003).
• General principles of feed marketing: objectives.
• Labelling and advertising of feed materials and compound feed (Regulation 767/2009): principles, responsibility of labelling.
• Catalogue of feed materials, restricted materials, packaging of feed.
• Feed additives: functions, conditions of authorisation, assessment (Regulation 1831/2003).
• Distinction between feed materials, compound feed, complementary feed, premixtures, feed additives and veterinary medicinal products.
• Feed for particular nutritional purposes (Regulation 767/2009).
• Claims (Regulation 767/2009).
• Medicated feed (Directive 90/167).
• Undesirable substances in feed (Directive 2002/32):

- Definition of undesirable substances.

- Objectives of Directive 2002/32.

- General principles of Directive 2002/32 (Monitoring, mitigation measures).

- Maximum levels and action thresholds.

- Regulated substances and products: Mycotoxins, Dioxins/PCBs, Toxins of plant origin, etc.

- Carry over of coccidiostats to non-target feed.

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Food hygiene and control on fishery products and Live Bivalve Molluscs

Course Description

This e-Learning course is aimed at allowing participants to improve their knowledge and skills in:

• The legislative requirements for fishery products and live bivalve molluscs throughout the production and distribution chain, including primary production.
• The requirements for vessels and on-land establishments.
• The tasks of the competent authorities.
• The tasks and responsibilities of food business operators in order to meet the legislative requirements for fishery products and live bivalve molluscs.

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EU plant quarantine regime for imports

Course Description

This e-Learning course is aimed at allowing participants to improve their knowledge and skills in:

• The relevant EU legislation, reference to the relevant International Standards on Phytosanitary Measures.
• Elements of organisational aspects, policy making and import control planning.
• Practical elements of inspections (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.).
• Reduced frequency of inspection.
• Inspection at destination (Commission Directive 2004/103/EC), including plant health movement document.
• Control of imports for scientific purposes.
• Emergency measures; derogations.
• 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

This e-Learning course 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.
• Development of standard operating procedures and monitoring of their application.
• Animal welfare indicators: practical examples in slaughterhouses and problem raised by the risk of electro-immobilisation in poultry and the use of high frequency currents.
• Main legislative requirements on animal welfare during killing for disease control purposes.
• Main stunning and killing techniques for poultry.
• Development of action plans for depopulation.

Features