VPH301L - Veterinary Public Health Iii

Purpose: Meat inspection and Hygiene in red meat abattoirs: Orientation and abattoir hygiene; abattoir layout and slaughtering process; safety aspects; quality control system and record keeping; disposal of condemned or inedible products; meat inspection. Poultry meat inspection: Poultry anatomy and physiology; poultry diseases and pathology; poultry meat inspection. Meat inspection and hygiene in ostrich abattoirs: Ostrich anatomy and physiology; ostrich diseases and pathology; ostrich meat inspection. Secondary food products of red meat and poultry industry and VPH: Principles of the production of dairy products; quality control of dairy products; principles of egg production; quality control of eggs.