Product quality, food safety & outbreak management

General:

-Concept of quality assurance programs, analyzing home situation and make a proposal for improvements.

-Communicating and education of co-workers, managers + stakeholders.

-Basic rules of hygiene.

Food safety:

-Relationship between production method and meat quality.

-Add value to a poultry and pig carcass (portioning & conservation & preservation).

-Recognize carcass abnormalities and reasons for carcass rejects.

Outbreak management:

-Relevant diseases will be discussed and contamination risks.

-Which disinfection product can be used and the correct way of applying.

-Develop a protocol and implementation in a company/organization.

-Determining the effect of an outbreak (a zoonosis) on human and animal health and economic consequences.
-Developing a biosecurity system in an agricultural environment.