Knowledge of aerobic and anaerobic requirements of microorganisms growth traits of different types of microorganisms bacterial contamination testing programs used in abattoirs how bacterial contamination can be prevented how bacterial growth can be controlled how hazard risk assessment is undertaken effect each requirement has on microbial growth effects of incorrect removal of contamination effects on microbial growth of refrigeration handling techniques etc effects on microbial growth of wet carcase surfaces impact of chemicals on meat and meat products importance of food chain security and the implications of a break down in control symptoms effects and means of prevention of microbial infection contamination of meat major sources of physical contamination function of the elements of a HACCPbased QA system major chemical contamination control programs major sources of chemical contamination monitoring and control methods employed such as inspection and metal detectors relevant Occupational Health and Safety OHampS regulatory and workplace requirements elements of a HACCP-based QA program including hazard identification, control points, CCP, critical limits, control measures, preventative measures, GMP, pre-requisite programs, verification, monitoring, documentation and validation habitat of different types of microorganisms and their ability to survive outside the host animal actions to prevent physical and chemical contamination of meat conditions under which food poisoning occurs symptoms of bacterial food poisoning steps to limit and remove contamination |