Semester: Winter
Lectures/Classes: 15 / 15 hours
Field of study: Veterinary Medicine
Study cycle: 1st cycle
Type of course: compulsory
Prerequisites: Basic knowledge about state on a level of high school
Contact person: mgr inż. Aleksandra Tabiś
Short description: The goal of the course is to learn the student current EU and national legislation concerning food production. Tasks and competencies of veterinary administration and administrative decisions for meat evaluation are presented.
Full description: Classification and structure of European Union an national law instruments, promulgation authority, principles of laws promulgation, basic concepts of law, the classification of legal rules and principles, administrative decision and appeal procedure, national law acts governing the structure of inspection and supervision over the production, processing, distribution and marketing of food of animal origin. National and UE legislation in the field of veterinary public health in the area of hazard coming from food of animal origin. Rights and responsibilities of veterinarians performing the tasks in area of supervision of food.
Bibliography: 1. National law Internet resources:,, 2. European Union Internet resources:,
Learning outcomes: Knowledge: - identifies sources of EU and national food law - describes tasks and competencies of veterinary administration - proposes and plans administrative decisions for meat evaluation - plans audits of food business operators subjected to the veterinary administration Skills: - estimates and identifies risks to humans, the resulting non-food law - performs independently the health checks of food plants - estimates and identifies risks to the food product, the result of non governing food law Social competences: - defines the principles and basis of cooperation with the Veterinary Inspection and State Sanitary Inspection to protect public health - makes decisions on a basis of food law application.
Assessment methods and assessment criteria: The rating obtained for the classes of 70% and an assessment of credit obtained from the lectures: 30%.

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