Elements and Performance Criteria
- Describe the physiology and anatomy of food animals as they relate to meat inspection
- Describe the cells, body tissue and general body plan of food animals
- Describe the skeletal and muscular system of food animals
- Explain the blood and circulatory system
- Explain and describe the lymphatic system of food animals
- Describe the respiratory system
- Describe the digestive system
- Describe the excretory system
- Describe the reproductive system
- Describe the nervous system
- Explain the function of skin and the endocrine glands
- Describe the nature, signs and causes of pathology in food animals
- Identify the nature, signs and causes of inflammation
- Identify the nature and causes of physical abnormalities
- Describe the nature and causes of neoplasms
- Describe the ways in which food animals can be poisoned and the signs of poisoning
- Describe the common microbiological diseases found in food animals
- Describe the nature, life cycle and signs of common parasitic diseases in food animals
- Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures