Learning Outcomes for Study Session 12

When you have studied this session, you should be able to:

12.1  Define and use correctly all of the key words printed in bold. (SAQ 12.1)

12.2  Describe the public health importance of diseases derived from foods of animal origin. (SAQs 12.2, 12.6 and 12.7)

12.3  Describe meat inspection procedures. (SAQ 12.2)

12.4  Describe the procedures for meat and butchery hygiene. (SAQs 12.2 and 12.3)

12.5  Describe the criteria for assessing fresh fish. (SAQ 12.4)

12.6  Describe the procedures for milk hygiene and quality control. (SAQs 12.5 and 12.6)

12.7  Describe the procedures for poultry and egg hygiene. (SAQ 12.7)

Study Session 12  Hygiene and Safety Requirements for Foods of Animal Origin

12.1  Meat and its dangers