Introduction

Foods of animal origin are perishable foodstuffs which need special attention during processing, preparation, transportation and storage to avoid them becoming contaminated and causing ill health to the consumer. In this session you will learn how to inspect and assure the quality of food items of animal origin, and how to keep and handle them safely, without contamination. You will also learn about diseases caused by contaminated perishable foods. We will look in turn at meat, fish, milk and eggs.

Last modified: Tuesday, 18 February 2014, 6:59 PM