APM 3105 Public Health in Animal production

This course introduces the student to major aspects of public health and hygiene in respect to animal production systems and includes environmental health and safety and animal source food inspection and safety. 

Course Objectives

• To equip students with knowledge and skills in public health issues in animal production.
• To train students to appreciate the importance of food borne infections and intoxications.

Learning Outcomes
At the end of this course the student should be able to:

• Explain the public health implications of food borne infections
• Explain the need for hygiene in abattoirs as a tool in diseases control
• Carry out ante-mortem and post-mortem inspection of slaughter animals