Knowledge and skills on structural, operational and hygiene requirements of slaughterhouse and slaughtering procedures of different species (domestic ungulates, poultry, lagomorphs, farmed and hunted) included in European legislation, implementation of Animal Welfare practices (discharge, lairage, stunning and bleeding methods), slaughtering hygiene and management of animal by-products. Moreover the student will acquire experience about the Veterinarian official controls at slaughterhouse, with particular regard to ante-mortem and post-mortem inspection. Veterinarian official controls at slaughterhouse. Knowledge and skills on official control performance (audit, inspection and sampling). Legislation on the production of fresh meat, minced meat and meat preparations, meat preservation technologies; hygienic measures in production technologies, cutting, preparation, packaging and storage of fresh meat, factors that affect meat safety; control of microbial and chemical contamination of fresh meat; criteria to evaluate the quality of meat; procedures for prevention; labeling of fesh meat. Inspection and control of fishery products and live bivalve mollusks. He must have experience and practices on: systematic and identification of Mediterranean fishery products of commercial interest, EU legislation on production, labeling and traceability of fishery products, inspection and control of fishery products, main tasks of the Official Veterinarian in the fishery products supply chain, main commercial frauds in the marketing of fishery products, live bivalve molluscs supply chain in Sardinia. Food legislation, European Union food law, National and regional laws. Laws enforcement and procedures on the Food Safety management and Official Control, considering the contest of the whole food chain.
