Food Safety and Veterinary Public Health in the South

Food safety and quality
ENG_La recherche de l’amélioration de la qualité passe par la mise en œuvre de méthodes et d’outils adaptés, dans le cadre d’une approche globale intégrant les différents niveaux de la filière et tous les acteurs. Ce module permet d’acquérir les compétences nécessaires à la mise en place de cette démarche dans les principales filières de productions animales en régions chaudes, à travers des enseignements, des études de cas et des visites sur site.

Questions concerning quality in animal production chains are becoming increasingly important from the perspective of both public health (prevent the contamination of consumers) and economics (lifting of export restrictions).

Following episodes involving mad cow disease, listeria in pregnant women, and E. coli O157: H7, which causes bloody diarrhea in children, consumers around the world are more than ever concerned by the quality of the food on their plates.

In a context of growing urbanization, many countries in tropical and semi-tropical regions are developing intensive farming and short supply chains to feed urban consumers. Street restaurants are flourishing, especially in capital cities. Some countries are also seeking to develop tourism and hospitality services.

However, quality has different dimensions that must be understood. It is built over the entire value chain, from the production stage to processing and delivery to consumers. Research to improve food safety therefore requires the implementation of appropriate methods and tools as part of a comprehensive approach integrating the different levels of the industry and all of the stakeholders.

This module aims to provide participants with the necessary skills to implement this approach in the main livestock production sectors in tropical and semi-tropical regions, using lessons, case studies and site visits.

Objectives

At the end of the course, participants will be able to :

- Make a diagnosis at the level of an animal production chain

- Implement quality control methods at different levels of an animal production chain

- Propose measures related to methods and organization of quality control to strengthen the reliability of official control services

- Advise agribusinesses about food assurance and food safety as well as the assessment and management of risk

- Contribute to the development of a mechanism or legislative and regulatory framework compatible with international standards, in particular those of the European Union

- Enhance the food safety approach in animal production sectors.

Audience

This course is open to veterinarians, agronomists and engineers working in the field of hygiene and quality of food of animal origin and desiring to strengthen their skills. It may be followed by candidates not belonging to these categories, but justifying sufficient professional experience.

Applications, consisting of a detailed resume, a motivation letter and details about the organization managing your grant, must be sent as much as possible before December 17, 2022 , by email : formation-emvt-fvi@cirad.fr

Language

French

Program

-Framework and context (standards, precautionary principle, costs, quality brands...)

- Tools to control food safety (HACCP, ecopathology, risk analysis, training...)

- Chain analysis (milk, meat, monogastrics, fish...)

- Official control services (organization of services, methods for official control)

- Case studies (group work, scenario)

- Pedagogical movies (on transformation and distribution sites)

This module is mutualized with the Pathway « Livestock system » (Masters 3A)

Program 2022

Trainers

With the participation of the National Veterinary School of Alfort, National School of Veterinary Services, the UMR Qualisud CIRAD and the Ministry of Agriculture.

Prerequisites

Candidates must also master the French language correctly.

See also