This course will focus on the safety of milk and milk products in addition to hygienic practices during the production of milk from farm to consumer. The key topics include (1) the components of milk of different animal species such as cow, sheep, goat and camel milk, hygiene practice and sanitation at farm level, raw milk chemical and biological hazards, heat treatment of milk, dairy fermentation and dairy products. Special Middle Eastern products, hygiene and sanitation at diary processing factors and environmental monitoring, HACCP and international regulation. In addition, egg safety is covered.