Courses
The training programs help improve the knowledge of learners from the public and private sectors on good hygiene practices (GHP-prerequisites), risk management in meat hygiene and the inspection system in slaughterhouses.
Meat hygiene training courses are essential for ensuring food safety and public health within the meat processing industry. These courses provide comprehensive instruction on proper handling, processing, and inspection techniques to prevent contamination and foodborne illnesses. Designed for meat processing personnel, inspectors, and quality assurance staff, the training covers critical topics such as microbiological hazards, sanitation protocols, regulatory compliance, and HACCP principles. By equipping participants with up-to-date knowledge and practical skills, meat hygiene training promotes adherence to industry standards and helps maintain the highest levels of product quality and consumer confidence.
Two sections are covered under this page : Technical and non-technical courses
Technical courses
-Veterinary services strengthening strategy