This course will provide participants with knowledge and comprehension on: the principles and element of meat hygiene to produce safe and suitable meat, apply meat hygiene at all stages of the production chain, intervention technologies and sanitation at abattoir, animal welfare , slaughter and dressing practices, legislation covering the production of fresh meat for human consumption necessary to optimize public health, HACCP system and microbiological criteria application in meat industry, principles of meat inspection and judgment on pathological conditions and meat processing.