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Training and responsibility of veterinarians to produce animal food quality and safety

Abstract:

This work is a review of the skills and knowledge that veterinary must have in order to cover the needs of technical, scientific, production, regulatory and legislative to contribute to the obtainment of safe and quality food and to promote public health in the approach of a single health. Performance an analysis of the different regulatory requirements and requirements contained therein, for the different links in the productive chains. Among the documents discussed are the good practices, codes of Hygiene, Biosafety documents, Animal Welfare and the Hazard Analysis and Critical Control Points (HACCP), all seen from the angle of the responsibilities of veterinarians. Another of the aspects discussed are the laws that support the food trade and the World Organization of Trade (WTO) agreements which must be in the domain of veterinary. Finally, discusses the recommendations of the Organization World of the Animal Health (OIE) in relation to the competencies to be achieved by a veterinarian in his training and related professional activities in their actions by to ensure the quality and safety of foods of animal origin, giving examples of the programs of training of Cuba and a reflection of the approaches in Ecuador on this subject.