Who Should Attend?

• Quality control workers in the meat, poultry, and fish industries.
• Specialists in public health and food safety.
• Employees of regulatory and administrative bodies in food institutions.
• Anyone interested in developing skills in food safety.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Gain the knowledge required to ensure the safety of meat, poultry, and fish.
• Learn how to inspect and evaluate food products such as meat, poultry, and fish.
• Enhance inspection and testing skills to ensure products meet health standards.
• Gain accurate knowledge on how to handle products to maintain their quality and safety.
• Raise awareness about the importance of global health standards and their application to food products.

• Food Safety Definition and Importance

  • The concept of food safety in the food industry.
  • The impact of food safety on human health.
  • Basic principles for ensuring the safety of food products.

• Health Risks Related to Meat, Poultry, and Fish

  • Pathogenic microbes in meat and poultry.
  • Food poisoning resulting from consuming unsafe meat.
  • The effect of chemical contaminants in fish and meat.

• Food Safety Legislation and Standards

  • International and local laws related to food safety.
  • Global quality and safety standards.
  • The role of health organizations in setting regulations for meat, poultry, and fish.

• Visual Inspection of Food Products

  • How to visually inspect meat and poultry.
  • Identifying signs of contamination and health issues in meat.
  • Evaluating color, texture, and odor in meat and poultry.

• Microbiological Testing of Products

  • How to conduct microbiological tests to detect microbes.
  • Identifying harmful microbes in meat and poultry.
  • Methods for analyzing meat and poultry samples.

• Quality Control and Proper Storage

  • Storage conditions for meat and poultry to maintain safety.
  • Proper packaging and sealing techniques.
  • Ensuring contamination-free storage areas.

• Visual Markers of Fish Safety

  • How to check the appearance of fresh fish.
  • Inspecting gills and eyes to confirm freshness.
  • Ensuring no signs of spoilage in fish.

• Chemical Testing in Fish

  • Analyzing mercury and heavy metal levels in fish.
  • Techniques for testing chemical contaminants in fish.
  • Inspecting preservatives in fish.

• Microbiological Testing in Fish

  • Inspecting fish for harmful bacteria.
  • Techniques for culturing microorganisms from contaminated fish.
  • Handling fish contaminated with viruses.

• Modern Meat and Poultry Processing Techniques

  • Methods for processing and cooking meat to ensure safety.
  • Ensuring optimal cooking temperatures.
  • The addition of preservatives and ensuring their safety.

• Fish Processing Techniques

  • Methods for processing fish such as freezing and smoking.
  • Ensuring fish quality during processing.
  • Preservation techniques that prevent bacterial and fungal growth.

• Safety Procedures During Transportation and Storage

  • Safe transportation of meat, poultry, and fish.
  • The importance of refrigeration and freezing to maintain product safety.
  • Preventing contamination during transportation and storage.

• Inspection Procedures in Production Facilities

  • How to conduct inspections within production facilities.
  • The role of the quality control department in ensuring product safety.
  • The importance of documentation and reporting in the inspection process.

• Ensuring Compliance with Health Standards

  • How to determine whether meat and poultry meet health standards.
  • Dealing with products that do not meet standards.
  • Health inspection guidelines during production.

• Government and Health Regulatory Procedures

  • The role of health authorities in inspecting the safety of meat, poultry, and fish.
  • Government monitoring and inspection procedures.
  • The role of laboratory testing in verifying product quality.