Online Courses Handbook 2003

303492 (v.1) Red Meat and Poultry Post Harvest Technology 281

Area:	School of Public Health
Contact Hours:	4.0
Credits:	25.0
Lecture:	1 x 2 Hours Weekly
Laboratory:	1 x 2 Hours Weekly
A detailed breakdown of the harvesting, processing and preservation of red meat and poultry. Structure, composition, properties, quality and microbiology of animal foods. Preservation and processing of these foods including the technology of derived products. HACCP (Hazard Analysis Critical Control Point), illness and micro organisms which cause illness in respect to the food handled and or processed.