The student attending the integrated course of Inspection, control and certification of food of animal origin develops the study and knowledge of basic elements of food legislation and technologies, hygiene, control and certification applicable to the supply chain of meat and fish products. Knowledge, skills and critical assessment skills are acquired on: a) structural, operational and hygiene requirements of slaughterhouses, cutting and cold stores including assessment of their compliance with regulatory requirements; (b) transport of animals to slaughter including implementation of Animal Welfare practices (discharge, lairage, stunning and bleeding methods), slaughtering hygiene and management of animal by-products, assessment of animal welfare and accompanying documentation; c) ante-mortem and post-mortem visit; (d) slaughtering procedures of different species (domestic ungulates, poultry, lagomorphs, farmed and hunted) included in European legislation; e) marking and health certification; f) classification of the meat; g) official control and sampling at the slaughterhouse; h) post-mortal muscle phenomena and physio-pathological changes; (i) production, cutting, preparation, packaging, labeling and storage of fresh meat, meat and minced meat preparations, mechanically separated meat; l) control of microbial and chemical contamination of fresh meat; m) systematic and identification of the main products of Mediterranean fisheries; n) regulatory requirements and health management of production, labeling and traceability of fresh fish products; o) activities and duties of the official veterinarian in the seafood supply chain; p) main commercial frauds in the fish supply chain; q) food hygiene legislation, EU, national and regional standards; r) application aspects concerning the management of Hygiene, Food Safety and Official Control, in compliance with the rules and their application in the context of the food chain. The planning and implementation of the teaching activities of the course aimed at stimulating the student to acquire the skills of analysis, linking and critical evaluation, developing practical skills and methodological approaches useful to mature application experiences in practical contexts or through simulations. The student will be able to communicate to professionals and specialists the results of assessments on hygiene and safety of processes and products, on the measures adopted for risk management, including the results of official control procedures, in relation to supply chains, processes and foods of animal origin treated in the integrated course. The student acquires informative references and methodological tools to ensure the learning and autonomous updating of knowledge and skills, including the knowledge of references and information sources (consultation databases).