The course will provide students with knowledge and understanding of the process of meat harvest and the principles of meat hygiene, and of the legislation designed to safeguard public health, such that they are able to evaluate existing transport, slaughter and meat inspection procedures.

Semester 2

VETMED5009 Hygienic Production of Food

None

This course will be assessed on the basis 2 structured assignments, each worth 50%, given to the students during the taught course. Each assignment will be no more than 1500 words.

The course will provide students with knowledge and understanding of the process of meat harvest and the principles of meat hygiene, and of the legislation covering the production of fresh meat for human consumption in Europe, such that they are able to evaluate existing transport, slaughter and dressing practices, and the legislation designed to safeguard public health.

By the end of this course students will be able to:

ï‚·   Appraise the structure and importance of the food industry in the global market in the production of food of animal origin.

ï‚·  Critically evaluate the hygienic production of food of animal origin, understanding the role of HACCP in the food sector.

ï‚·  Critically discuss the factors that affect meat quality and their relevance to public health.

ï‚·  Critically evaluate the procedures for inspecting food of animal origin.

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.