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280.105 Quality Assurance for the Meat Industry (15 credits)
Food safety from farm to the consumer’s plate will be examined using methods for product and process control and improvement including, HACCP, risk management, ante- and post-mortem inspection, auditing principles, general food safety principles and occupational safety and health. Consideration will also be given to current legislation and OMAR requirements that impact on the meat processing industry.
Note(s): This course is available only to students enrolled in the Diploma in Meat Technology and is offered in odd years only.
|2021||Semester Two non-standard||Distance|
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