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Slaughterhouse internship

Training in slaughter animal and meat inspection
(short: Schlachthofpraktikum gemäß § 55 (2) und § 56 (2) TAppV)

Duration and facilities 100 hours within a total period of at least three weeks on one or two slaughterhouses that slaughter cattle and/or pigs. It is recommended to include both animal species. Practical training in ante-mortem and post-mortem inspection at an authority responsible for ante-mortem and post-mortem inspection of poultry in a slaughterhouse can be counted towards the training for a maximum of 30 hours. If the training is divided between two or three slaughterhouses, the periods should be consecutive.
Timing During the clinical rotations in the 9th semester and 10th semester (October 1 to September 30 of the following year)
Recommended After completing the meat hygiene course of the meat hygiene working group of the Institute for Food Safety and Hygiene in the 8th semester
Breakdown 1 to 3 facilities
Requirements § 55 para. 2 and 3 and 56 TAppV. They may only be used on farms that have a license and where full-time official veterinarians are responsible for the inspection activities. For more details see TappV.
Countres EU country, other state party to the Agreement on the European Economic Area, Switzerland
Verification 1 certificate according to Annex 7 TAppV with up to 3 partial certificates
Learning objectives The learning objectives of the internship can be found in the general catalog for the Veterinary Medicine degree program.
Evaluation Please hand in the completed questionnaires together with your internship certificate in person at the Library of Veterinary Medicine. The questionnaires can be found in the brochure “Extramural Internships in Veterinary Medicine”.
Further information For further information on the preparation, implementation, confirmation and evaluation of the internship, please refer to the “Extramural Internships in the Veterinary Medicine degree program” and the process description of the extramural internships.