Slaughterhouse & Hygiene Management

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Course Code: 
DLQ 3102
Course Credit Units: 
Year of Study: 
Year 3
Undergraduate or Graduate Level: 
Undergraduate Level
Course Discipline: 
Course Description & Objectives: 

Slaughterhouse setting, layout, design, sanitation and maintenance, Hygiene in food processing, Sterilization methods, Water hygiene procedures, Food poisoning and Food preservation.                                                                                                                                                                                                                                               objectives:

  • To teach students slaughterhouse practices
  • To teach students hygiene in food processing
Learning Outcomes: 

By the end of the course, students should be able to:

  • Understand slaughterhouse practices
  • Participate in hygienic food processing
Slaughterhouse & Hygiene Management
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