Organoleptic methods of evaluation of the quality and freshness of meat, meat products, fish, eggs, feed and animal raw materials in accordance with the requirements of the GOST and HST of the RK
The purpose of the program is to:
Increase the professional competence of specialists in the field of organoleptic evaluation of quality and freshness of animal products, feed and raw materials in accordance with the current GOST and ST of the Republic of Kazakhstan.
The mode of instruction:
Remote freelance work, webinars, testing, on-site laboratory practice, working with samples, using equipment, reporting.
Category of listeners:
Veterinary doctors, veterinary health experts, specialists in veterinary health laboratories and other food safety laboratory workers.
Criteria for counting:
- Closed testing (multiple selection)
- Open questions (open answer)
- Solving 12 situation problems
- Final online testing (control work).
The listener shall be deemed to have passed final certification upon successful completion of all mandatory tasks.
Applicability of the program:
This program applies to:
- when organizing production training and training of food safety laboratories , microbiological and veterinary-sanitary laboratories;
- when preparing and allowing specialists to independently perform studies of animal products , feed and raw materials within the framework of organoleptic and microbiological control;
- when confirming and maintaining the competence of personnel within the quality management system and the requirements of normative documents;
- when preparing laboratories for internal and external audits , inspection checks and inspections of state bodies;
- with the participation of laboratories in comparative (interlaboratory) tests and product quality checks;
- when implementing internal programmes of professional development of employees, including distance and theoretical training.
The programme can be used in regional, regional and regional (zonal) food safety and veterinary health examination laboratories.
The application of this programme ensures the improvement of the qualifications of the staff, the uniformity of the organoleptic evaluation of the products, the correct formulation of expert conclusions and the reduction of the risk of errors in the control of the quality of animal products and feed.
