Quality of food products has always been the key to good health and well-being. It is difficult to overestimate the role of veterinary professionals who monitor product safety by identifying and controlling hazards.
Such professionals studied at further education courses in the subject area 212 “Veterinary hygiene, sanitation and expertise” from August 25 to September 4.
During the training, attendees updated and acquired new knowledge on:
• systems of risk analysis and quality and safety control (regulation) of animal and vegetable origin products at critical points – HACCP;
• legal principles of veterinary and sanitary expertise of animal and vegetable origin products;
• veterinary and sanitary expertise of poultry and meat products;
• veterinary supervision of animal slaughter, processing, storage, transportation and sale of animal origin products.
On the result of the training, attendees got registered certificates.
We wish our attendees success in their work!
