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| Under Graduate Degree,Diploma |
Semester module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
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Co-requisite: AND2601, AND2602, AND3701 & AND3702 |
| Purpose: The learners who will be assessed as competent against this standard will have a general understanding of role of meat inspection and Hygiene in red meat abattoirs: Upon completion of the module, the learner will be considered competent in the following aspects as relates to meat inspection and hygiene in the red meat abattoir: abattoir hygiene; abattoir layout and the slaughter 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. |