| Unit name | Meat Hygiene and Public Health |
|---|---|
| Unit code | VETSM0005 |
| Credit points | 15 |
| Level of study | M/7 |
| Teaching block(s) |
Academic Year (weeks 1 - 52) |
| Unit director | |
| Open unit status | Not open |
| Pre-requisites |
None |
| Co-requisites |
None |
| School/department | Bristol Veterinary School |
| Faculty | Faculty of Health Sciences |
Meat is the most common source of food-borne disease, and microbes are the most important cause of food spoilage. As a consequence meat hygiene is of paramount importance during the production of raw meat. In addition, the unit considers the principles of food preservation, risk analysis and methods of ensuring safe food processing.
