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Veterinary public health: Meat hygiene 881


 
Module code VPH 881
Qualification Postgraduate
Faculty Faculty of Veterinary Science
Module content

A coherent and critical understanding and application of the theory and research methodologies and techniques relevant to all aspects of red meat hygiene relating to prevention and control of zoonoses and other diseases transmitted by meat, welfare of livestock, pre-harvesting, harvesting and post-harvesting aspects of red meat production, practical application of HACCP relating to the specific activities, prevention and control of chemical residues in meat, including veterinary drug residues and appropriate national and international legislation. An understanding of how these relate to applied research relevant to industry or public health (including the ability to select and apply research methods effectively). Ability must be shown to rigorously critique and evaluate current research and participate in scholarly debates in this area of specialisation. Ability must be demonstrated to relate theory to practice and vice versa and to think epistemologically.
Module credits 40.00
NQF Level 09
Prerequisites No prerequisites.
Contact time 10 practicals per week, 5 web-based periods per week
Language of tuition Module is presented in English
Department Paraclinical Sciences
Period of presentation Year
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