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.