Module Product Quality & Food Safety

Introduction

Producing and selling of safe meat products is of major importance nowadays. Policy makers, customers and consumers are aware of some risks of non-hygienic produced and contaminated meat products. It is important to monitor all processes from ‘pork to fork’. The module food safety covers production, meat inspection, processing, storage of meat and marketing.

For whom it is intended

Extension officers, teachers and instructors in
animal production.

Your final destination

As a result of the training the participant is
able to:
• Process poultry under good hygienic conditions;
• Add value to a poultry carcass by portioning;
• Add value to a pig carcass by portioning;
• Do an Ante Mortem check during the production
phase;
• Judge the hygienic conditions of the processing
area;
• Know the methods of conservation and preservation
of meat;
• Recognise major carcass abnormalities and
reasons of carcass rejects;
• Know the relationship between production
method and meat quality.

Content of training/course

• Production (live) phase judgement like uses of
medications during production period and
hygiene;
• Good Manufacturing Practice in the feedmill
with emphasis on hygiene, contamination and
HACCP strategy in feed production;
• The process of processing poultry, yield calculations
and packaging;
• The process of processing pigs (excursion),
yield and portioning pork;
• The visible and agar plates judgement of the
hygienic conditions of the processing area;
• Judging slaughtered poultry carcasses to
recognise major abnormalities and reject them
for human consumption;
• Conservation and preservation of pork, poultry
meat and beef.
• Marketing of meat;
• Analysing relation between quality related production
factors and meat quality.

Methods:
• Lectures;
• Demonstrations;
• Assignments;
• Presentations;
• Excursions.

Preliminary training required

• A Diploma and/or B.Sc. degree in Agricultural
Science with a major in Animal Production, or
equivalent qualification from a recognised
institute;
• At least three years experience in poultry- or
pig husbandry or closely related subjects;
• Competence in the English language;
• Age preferably between 25 and 45 years.

Date, location and route description

26 November - 20 December 2012

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