Organoleptic Methods for Assessing the Quality and Freshness of Meat, Meat Products, Fish, Eggs, Feed, and Raw Materials of Animal Origin in Accordance with GOST and ST RK Requirements
Program Objective:
To enhance the professional competencies of specialists in the organoleptic assessment of the quality and freshness of products of animal origin, feed, and raw materials in accordance with applicable GOST and ST RK standards.
Training Format:
Distance learning – independent study, webinars, and testing; in-person training – practical laboratory sessions, work with samples, use of equipment, and preparation of reports.
Target Audience:
Veterinarians, veterinary and sanitary experts, specialists working in veterinary and sanitary examination laboratories, and other employees of food safety laboratories.
Assessment Criteria:
- closed-ended multiple-choice test;
- open-ended questions requiring detailed answers;
- completion of 1–2 case-based tasks;
- final online test (written assessment).
A participant is considered to have successfully passed the final assessment upon completion of all mandatory assignments.
Program Applicability:
This program is intended for use:
- in organizing practical workplace training and professional development for personnel of food safety, microbiological, and veterinary and sanitary laboratories;
- in preparing specialists and authorizing them to independently conduct examinations of products of animal origin, feed, and raw materials as part of organoleptic and microbiological control;
- in confirming and maintaining personnel competence in accordance with the quality management system and regulatory requirements;
- in preparing laboratories for internal and external audits, inspections, and inspections by government authorities;
- in supporting laboratory participation in proficiency testing (interlaboratory comparison) and product quality assessments;
- in implementing internal staff development programs, including distance and theoretical learning.
The program may be used in regional and district (zonal) food safety and veterinary and sanitary examination laboratories.
Implementation of this program helps improve staff qualifications, ensure consistency in the organoleptic assessment of products, facilitate the proper preparation of expert reports, and reduce the risk of errors in quality control of products of animal origin and feed.
