FOOD SAFETY TRAINING IN BRUGES, BELGIUM 2018

Food Safety & Gut Health Training in Bruges, Belgium

(25 – 28 September 2018)

Scope of the seminarFocus on Food Safety trends including zoonoses Salmonella, Campylobacter and antimicrobial resistance in the poultry production chain.

As well as Gut Health issues such as the latest on coccidiosis control trends, dealing with bacterial enteritis and managing gut health issues and their consequences.

Language: English | Location: Novotel Brugge Centrum, Belgium.

Tuesday, September 25, 2018 

Fundamentals of Gut Health in Poultry

Morning session:

  • Intestinal tract in poultry: anatomy, physiology, microbiota, normal functions and special features
  • Necrotic and Bacterial enteritis: contributing factors
  • Coccidiosis: important disease in poultry
  • Coccidiosis prevention tools, how to make sound anticoccidial programs

Afternoon Session:

  • Broiler signals / farm management to optimize gut health
  • Early Feeding how it affects intestinal health
  • Feed quality: effect of antinutritional factors and feed structure
  • Consequences of bad gut health: footpad lesions and slaughterhouse condemnations

Wednesday, September 26, 2018

Fundamentals of Gut Health in Poultry

Morning Session:

  • Gut health management: growth promotors and alternative solutions
  • How to fight AMR and reduce AMU : practical solutions
  • Interactive workshop: Gut Health Management, coccidiosis: vaccines and anticoccidials, Antibiotics, Additives

Afternoon Session at Poulpharm Laboratory (Izegem):

  • Scoring systems for coccidiosis and bacterial enteritis
  • Practical session broilers:  necropsy / lesion scoring coccidiosis and gut health / footpad scoring

Thursday, September 27, 2018

Essentials of Poultry Food Safety

Morning Session: 

  • Introduction: Importance of zoonoses in poultry production
  • All you need to know about Salmonella infections in poultry and how to control it
  • Campylobacter: important pathogen in both human and chickens?
  • Scandals and crisis communication in the poultry industry
  • How to track Salmonella through-out the food chain – part 1

Afternoon Session:

  • Broiler farm visit
  • Practical session: Farm approach on Salmonella and correct sampling methods

Friday, September 28, 2018

Essentials of Poultry Food Safety

Morning session:

  • How to track Salmonella throughout the food chain – part 2
  • Link between antimicrobial resistance and animal welfare
  • Residues and contaminants – what do they mean and do we approach them right?
  • Salmonella control programs – who has the winning strategy?

Afternoon Session:

  • Visit National Laboratory for Food Safety (FASFC)
  • Introduction on national control institute of food safety of the food chain
  • Diagnostic tests for Salmonella , Campylobacter and Antimicrobial resistance – current tools and its limits
  • Walkthrough on laboratory practices for food safety
  • Wrap up and certificates

Pricing

4-day Food Safety & Gut Health: € 1880

2-day Gut Health Seminar: € 940 

2-day Food Safety Seminar: € 940

Dinner & Hotel per day: € 150* at IBIS Brugge Centrum

Novotel Brugge Centrum (Fully Booked)

Pricing is VAT excluded
Payment details

Attendees are welcome to book their accommodation through us with our group-rate up to 2 weeks before the event.

*Hotel rates are subject to change due to high demand during high season.

For more information, contact:

Hilde Van Meirhaeghe, DVM
+32 476 214 371
hilde.vanmeirhaeghe@vetworks.eu
Skype: hvmvetworks

 

This training will be accredited training points by the Flemish Veterinary Board.