Meat Hygiene - Secondary Species Slaughter Training - Horse
Overview
Delivery method
Hybrid
Duration
3 days
Audience
Employees
Description
Please note that this course does not have an open enrollment option. Registration for this course is managed through Operations Branch Area Training Coordinators. For more information on course deliveries in your area, please contact your Area Training and Organizational Development Coordinator (ATODC).
As part of the CFIA's responsibility, Inspection staff (inspectors and veterinarians) must be equipped with essential knowledge to effectively oversee food safety and animal welfare standards in facilities across Canada.
This course is designed to provide comprehensive knowledge for inspection staff to conduct inspection tasks in horse slaughter establishments.
Key topics include:
- Identify the main features of horse anatomy
- Ante-mortem and post-mortem inspection
- Detect post-mortem pathologies
- Identification of horse meat cuts
Pre-requisite
Prior to starting this course, you must have completed one of the following courses:
Beef Slaughter Training OR Swine Slaughter Training
