Course Code: V50400U

Course Title: Control of food safety: red meat, poultry, eggs, milk and milk products

College: RVC

Course Director: Dirk Pfeiffer

Course Description: This course is concerned primarily with microbiological aspects of food safety in the production of red and poultry meat, eggs, milk and milk products. Methods to reduce microbiological contamination in meat during the entire production chain, from farm - slaughterhouse - to the retail outlet are discussed. The course also enables students to understand the importance of contaminated shell eggs, and products derived from them, as vehicles for human infection, principally that caused by salmonella enterica serovar enteritidis. In the final part of the course infections that may be transmitted to the human population via milk and milk products and methods to reduce such contamination are described.

Assessment: 1 assignment

Course Credit: All RVC short course students receive a Certificate of Achievement. Students who may wish to transfer their credits to RVC's post-graduate Certificate, Diploma and MSc programmes, are advised to select from RVC's range of 240-hour courses.

Course Study Hours/Duration: 50 hrs

Schedule of Availability: The study period is between Feb - Oct. For enrolment, all RVC short courses are available throughout the year on a rolling enrolment basis.

Delivery Mechanisms: Print

Cost: £475

How to apply: To enquire about applying for this course, or for any other information, please contact the Course Administrator using the online Enquiry Form below