Principles of food safety control and ‘farm to fork’ concept (LVM508)
This module will introduce the concept that foods can be hazardous and examines how to control food safety hazards throughout the chain of production, storage and distribution. Suitable control measures to avoid food poisoning bacteria and viruses that may contaminate ready-to-eat food are also identified.
In the second part of the module an overview of the controversial subject of the veterinary use of antibiotics, the associated problem of antibiotic resistance, and the implications for public health is discussed. The module will provide you with the necessary tools to make an objective judgement of this topic.