CCMAS Course Search

Definitions; basic factors in abattoir design; basic requirements of an abattoir and slaughter slabs; abattoir designs including compost sheds; sludge tanks and equipment requirements; cold room design; management of municipal and export abattoir

Types of animal by-products; hides and skins; blood; bones; hair; wool; hooves; feathers; gut and ruminal contents; Current techniques in the handling of these products; utilization of products both in food and non-food preparations

Factors influencing the occurrence of emerging and re-emerging zoonotic diseases; prevention and control of emerging zoonotic diseases such as Avian Influenza; Bovine Spongiform Encephalopathy; Acute Respiratory Syndrome; etc

Definitions; ecological concepts; practices of Veterinary Medicine and its impacts on human and the environment; Farm and abattoir waste and management; environmental sanitation and disinfection; vector control

Roles of Veterinarian in public health implementation; roles of veterinarian in producing safe foods (handling; packaging and retailing); drug residues in meat and meat products (causes; permissible levels; detection; prevention); carcinogens in meat and meat products; prevention and control strategies throughout the food chain including Hazard Analysis and Critical Control Points (HACCP); concepts and application of traceability in food safety

Meat spoilage and bacteriology; meat quality; ante-mortem and post-mortem inspection; meat preservation techniques; meat processing techniques; meat borne diseases; transportation of live animals and meat; requirements of a meat shop/stall; water quality assessment; components and functions of meat hygiene laboratory; practical inspection of meat at slaughter slabs and abattoirs

Basic requirements for quality milk production; udder health management; milk collection; handling and storage; milk products; milk preservation

Administration of public health institutions; requirements in setting up Veterinary hospitals/clinics; house-calls; practicing premises; laboratories; Hospital management (administrative; personnel and clinical management); employment laws and practice evaluation

Basic concepts of zoonoses; a review of zoonotic diseases and their classification; epizootiology of major bacterial; viral; protozoan and parasitic diseases with emphasis on implications for public health