Who Should Attend?

• Employees working in meat, poultry and fish processing, such as workers in factories, farms and shops.
• People who supervise meat, poultry and fish production and processing operations, such as managers and technical supervisors.
• Health inspectors who work in the field of public health and food safety.
• Business owners and investors who want to open a project in the field of meat, poultry and fish processing.
• Anyone interested in food safety and improving their knowledge in this field to enhance their skills and understanding in the subject.
• Veterinarians and health monitors.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• The nutritional importance of meat, poultry and fish and requirements for their preservation.
• Elements and importance of the supervisory role of the veterinarian and health inspector.
• Potential health risks associated with meat, poultry and fish, such as biological and chemical contamination, and how to identify and prevent them.
• Local and international standards and regulations related to the safety of meat, poultry and fish, and how to comply with them in manufacturing and distribution processes.
• The importance of practicing the principles of hygiene and sterilization at all stages of meat, poultry and fish production to reduce the transmission of diseases and pollution.
• Best practices in cooking and preparation processes that ensure the safety of meat, poultry and fish and reduce health risks.
• Quality control and health inspection methods to maintain the quality of products and ensure their safety for consumers.
• The importance of choosing and preparing meat, poultry and fish in a healthy and safe way to ensure the health of individuals and society.

• Food safety basics and importance.
• The nutritional importance of meat and its types (large meats, poultry, fish).
• The effect of meat, poultry and fish on human health.
• Diet and its impact on the quality of meat, poultry and fish.
• Requirements and standards for meat safety.
• Best practices in storing and cooling meat, poultry and fish to maintain their quality and safety.
• Principles of hygiene and sterilization in meat, poultry and fish processing facilities.
• Applying the principles of quality control and health inspection in meat, poultry and fish processing facilities.
• Virtual inspection procedures for fresh, chilled and frozen meat.
• Identify the types of meat spoilage.
• Chemical tests for meat.
• Health requirements for slaughterhouses - ways of development.
• Elements and importance of the supervisory role of the veterinarian and health inspector.
• Safe cooking and preparation techniques for meat, poultry and fish and how to reduce potential risks of food contamination.
• Potential health risks associated with eating unsafe meat, poultry and fish.
• Analyze risks related to meat, poultry and fish, such as biological, chemical and physical contamination, and their impact on food safety.
• Diagnosing and treating biological and chemical contamination in animal products.
• Management and control strategies for risks related to meat, poultry and fish during production and distribution processes.
• Supply chain for meat, poultry and fish, analyzing weak points and possible improvements to ensure product safety.
• National and international food safety standards and legislation related to meat, poultry and fish, and the need to comply with them.
• Case studies and practical applications to analyze and solve problems related to the safety of meat, poultry and fish.