There is no doubt that meat has many benefits to the human body, so it is necessary to pay attention to its safety and examine it before it reaches the hands of the final consumer. Ensuring the safety of meat, poultry and fish is considered a vital matter for preserving human health, and the issue requires a set of strict procedures and standards to ensure the safety of these foods. This course was designed to learn about the procedures for visual inspection of fresh, refrigerated and frozen meat, the health requirements for slaughterhouses and ways of development, in addition to learning about the requirements and standards for meat safety, knowing the causes of meat spoilage and what are the known diseases, as well as knowledge of the elements and importance of the supervisory role of the veterinarian and the health inspector.

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.