Unit 4: Food Safety, Public Health and World Trade
Human health and safety of poultry products is essential to poultry production and the role of the modern avian veterinarian. In this Unit you will look at food processing, zoonoses, regulatory requirements and International trade.
Class Activities
This subject involves a combination of reading articles, spreadsheet exercises, case studies, class discussions and online quizzes.
Learning Objectives
- Become familiar with the important food borne pathogens significant to human health which can be associated with poultry products.
- Develop a sound theoretical and practical knowledge of the quality control measures required to ensure safe production and processing of poultry products.
- Develop sound understandings and abilities to apply the Hazard Analysis and Critical Control Point (HACCP) System to food safety at all stages.
- Know the relevant theory and practice basis of protocols for import risk assessments, and become familiar with the trade issues which relate to importing or exporting poultry products.
Assessment
Assessment is carried out monthly with "progress checks" performed every two weeks. The final examination is held in week 16 and is a three-hour written and online exam. You will be required to identify a University near you where you can be supervised when sitting the exam.
Tutor
To be advised closer to the start of the Unit.
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