STANDARDS & MARKET ACCESS REQUIREMENTS FOR BEEF PRODUCTS
This online Course is no longer Accredited for CPD Points. You can however take it for your own career personal development. KVB will not give any CPD Points for this course.
This course is text-based. You read and take a quiz at the end of the lesson. You can stop anywhere and continue from where you left when you have time again.
Click Enrol Now to pay then click Pay Now, Choose Mpesa, enter your Mpesa Number and then click on Pay Kshs 1,500/-. You will receive a notification on your phone to enter your password. Once payment is confirmed, you will be directed to the course. Click Continue to Start.
Once you have finished and passed, you will get a certificate sent to your email address. If you do not pass the first time, you can take the course again. All the best.
This course is developed to provide knowledge for animal health professionals within the beef sector in Kenya in order to give them the knowledge they need while handling beef cattle to ensure that all beef produced meets regulatory requirements on food safety, quality and traceability at every stage of their operation so that the beef and beef products are safe for human consumption.
The Course is provided by Dr. KENNETH ORENGO BVM, Msc. (Pharmacology & Toxicology) Ongoing PhD. He is the head of the Analytical Chemistry and Food Safety Laboratory at the Department of Veterinary Services.
The result of uncontrolled use of veterinary pharmaceuticals leads to drug resistance, residues and export bans.
It is therefore important that both Paravetirinary and Veterinary Surgeons in the beef sector value chain get the knowledge they need in order to be effective at the production level where the potential for harm is at its highest but also very preventable.
In Kenya livestock production systems, processing techniques and hygiene standards vary considerably from one establishment (e.g. export abattoir) to the other (e.g. municipal abattoir, slaughter slab) and the level and significance of microbial contamination of meat and meat products has been increasingly recognized throughout a number of establishments.
This course is aimed at supporting the animal health professional to ensure the livestock (beef) sector is compliant to all relevant food safety regulatory and voluntary standards. It offers a systematic approach towards compliance with food safety requirements and addresses the minimum requirements for production of wholesome meat and meat products.
The development of this course was driven by the fact that Kenyan beef sectors faces several challenges that hamper meat products accessing the international markets, yet the sector has a huge potential given that the country raises about 12 million head of beef cattle. Despite its importance, the beef sector is still faced by safety and health challenges that include non-compliance and non-conformities with disease control and safety requirements resulting in export bans for produce in the international market, undeveloped food safety standards, low quality products, and a weak traceability infrastructure and other emerging issues related to stringent market access.
The main problem identified in the Kenya beef sector is poor regulatory measures and poor quality of the beef products which are reaching the end users, which greatly depends on how the beef products are produced, handled in abattoirs during slaughter, preservation, packaging and transportation.
This course has been adapted from the Standards and Market Access Program (SMAP) Kenya Self-Assessment Guide for the Beef Sector.
- The learners should be able to illustrate the entire beef sector value chain and list the actors at every stage.
- The learner should be able to identify the course goals, scope, concepts, and benefits.
- The learner should be able to describe the legal, policy, and regulatory framework around the Beef sector.
- The learner should be able to list the recommended beef farm practices and biosecurity measures required at the production level including coming up with a biosecurity plan.
- The learner should be able to outline the beef farming processes, stages, and identification of specific risks at the farm specifically relating to animal health professionals.
- The learners should be able to explain the hazard analysis critical control point plan and the structure and audit table for risk assessment.
- The learner should be able to identify the risk management strategies required at the production level and list the procedure for mandatory notification for identified risks and non-conformities
The learner should be able to list the requirements and benefits of laboratory testing in the beef sector value chain
MODULES IN THE COURSE
1. THE BEEF VALUE CHAIN
2. A SELF ASSESSMENT GUIDE FOR ANIMAL HEALTH PROFESSIONALS
3. LEGAL & REGULATORY REGIME FOR THE BEEF SECTOR
4. RECOMMENDED FARM PRACTICES AND BIO-SECURITY MEASURES
5. MEAT HYGIENE AND HAZARDS
6. MARKETING OF BEEF CATTLE
7. GUIDELINES FOR MEAT INSPECTIONS
8. TRANSPORTATION & RETAIL OF MEAT
9. CHECKS AND SAMPLING PLANS FOR THE OPERATORS IN THE BEEF VALUE CHAIN
10. THE ROLE OF FOOD TESTING LABORATORIES
11. CRISIS MANAGEMENT AND MANDATORY NOTIFICATION PROCEDURES
The course has 25 multiple choice questions. The learner has to get at least 19 right answers meaning the pass mark is 75%.
The learner takes the quiz the first time. If they do not get it right the first time, they have the opportunity to go back to the notes and attempt the question again. If the learner, does not get it right the second time, it is marked as fail.
If by the end of the course the learner does not get at least 19/25, they have the opportunity to take the course all over again. Once the learner achieves the 75% pass mark, they earn their CPD points and get their certificate.