Learning Outcomes

When you have studied this session, you should be able to:

  • Define and use correctly all of the key words printed in bold.
  • Describe the public health importance of diseases derived from foods of animal origin.
  • Describe meat inspection procedures.
  • Describe the procedures for meat and butchery hygiene.
  • Describe the criteria for assessing fresh fish.
  • Describe the procedures for milk hygiene and quality control.
  • Describe the procedures for poultry and egg hygiene.
Last modified: Monday, 23 June 2014, 12:23 PM