| Module name | Hygiene of Food of Animal Origin |
| Module level, if applicable | Bachelor of Veterinary Science |
| Code, if applicable | 335O1123 |
| Semester(s) in which the module is taught | Semester VI (K2018) Semester V (K2023) |
| Person responsible for the module | drh. Rasdiyanah, M.Si. |
| Lecturers | 1. drh. Rasdiyanah, M.Si. 2. Prof. Dr. Fatma Maruddin, S.Pt., M.P. 3. drh. Baso Yusuf, M.Sc. 4. drh. Anak Agung Putu Joni Wahyuda, M.Si. 5. drh. Rian Hari Suharto, M.Sc. 6. drh. Elphan Augusta Kajang, M.Sc. |
| Language | Indonesian language |
| Relation to curriculum | Course description: This course covers various aspects of hygiene in food of animal origin, including milk, eggs, and meat, as well as slaughterhouse standards, biosafety and biosecurity measures, and certification procedures, enabling students to apply hygiene and sanitation practices in animal-based food production. Relation to curriculum: This course bridges theoretical knowledge with practical skills within the veterinary curriculum, integrating food safety principles into veterinary education to ensure students are equipped to uphold industry standards and regulatory requirements in animal-based food production. |
| Type of teaching and contact hours | Face-to-face class activities (2×50 minutes per week) – Lectures – Case-based learning – Project-based learning Laboratory practice (170 minutes per week) |
| Workload | Students are required to complete a minimum of 136 hours in one semester, which consist of: 1. Face-to-face class activities (26.67 hours) 2. Structured assignments (32 hours) 3. Independent study (32 hours) 4. Laboratory practice (45.33 hours) |
| Credit points | 3 credit points (equivalent to 4.53 ECTS) |
| Requirements according to the examination regulations | Students must attend a minimum of 80% of classes and submit all assignments before the final exam. |
| Recommended prerequisites | Animal Welfare and Veterinary Public Health Veterinary Bacteriology and Mycology |
| Module objectives or intended learning outcomes | After completing this course, students should be able to (1) explain the composition of milk, milk production, milk quality, hygiene milking techniques, and post-milking hygiene practices; (2) explain the composition and quality of eggs, egg preservation techniques, and diseases transmitted by eggs; (3) explain the physical characteristics and composition of meat, meat quality parameters, microbial contamination of meat, and meat hygiene practices; (4) explain the standards of slaughterhouses, as well as antemortem and postmortem examination procedures; and (5) apply hygiene and sanitation in the production of animal-based food, and explain Veterinary Control Number certification and Hazard Analysis Critical Control Point. |
| Contents | 1. Introduction to food of animal origin 2. Milk hygiene 3. Egg hygiene 4. Meat hygiene 5. Slaughterhouses and antemortem and postmortem examination procedures 6. Biosafety and biosecurity in animal-based food production systems 7. Veterinary Control Number certification 8. Hazard Analysis Critical Control Point |
| Forms of assessment | 1. Class participation 2. Assignments and projects 3. Theory exam 4. Laboratory practice exam |
| Study and examination requirements and forms of examination | Study and examination requirements: 1. Students must arrive 10 minutes before the class starts and 15 minutes before the examination starts. 2. Students must switch off all electronic devices during the offline classes. 3. Students must switch on the video camera during the online classes. 4. Students must inform the lecturer if they will not attend class due to sickness or other reasons. 5. Students must submit all class assignments before the deadline. 6. Students must attend the exam to receive a final grade. |
| Media employed | Videos and slide presentations |
| Reading list | 1. Hadiwiyoto, S. 1994. Tehnik Uji Mutu Susu dan Hasil Olahannya. Liberty. Yogyakarta. 2. Leesonν & Summer, 2000. Broiler Breeder Production. Univ. Book. Guelph. Canada. 3. Schalm, O.W., E.J. Carrol dan N.C. Jain, 1971. Bovine Mastitis. Lea & Febiger, Philadelphia 4. Stadelman, W. J. dan O.J. Coterill, 1997. Egg Science and Technology. The Avi Publishing, Westport, Connecticut. 5. Anonimus. 2004. Keamanan Pangan dalam Penyediaan Pangan Asal Unggas. Direktorat Kesmavet, Direktorat Jenderal Bina Produksi Peternakan, Departemen Pertanian, Jakarta. 6. Arka, I.B. 1994. Ilmu Pengetahuan Daging dan Teknologinya. Universitas Udayana 7. Fardiaz, S. 1989. Mikrobiologi Pangan. Departemen pendidikan dan kebudayaan. Direktorat jenderal Pendidikan Tinggi. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor 8. Forrest, H.C., E.D. Aberte, M.D. Judge dan R.A. Merkel, 1975. Principles of Meat Science. W.H. Freeman, San Fransisco. |