Inspeção ante-mortem e post-mortem de bovinos

INSPEÇÃO ANTE-MORTEM E POST-MORTEM DE BOVINOS: Controle Sanitário de Produtos de Origem Animal

This comprehensive course equips veterinary professionals, zootecnists, agronomists, food engineers, and agricultural technicians with the essential knowledge and skills for sanitary inspection of bovine products. Enhance your expertise in food safety and advance your career in the meat industry.

The course content is structured to provide a thorough understanding of the inspection process, covering:

• Introductory Session: A foundational overview of the course and its objectives.
• Pre-slaughter Handling and Slaughter of Cattle: A blend of practical and theoretical instruction on proper handling and humane slaughter techniques.
• Ante-mortem Inspection of Cattle: Learn to identify potential health issues before slaughter.
• Post-mortem Inspection of Cattle: Master the techniques for evaluating the animal's condition after slaughter.

Detailed Inspection Lines: The course delves into the specific inspection lines, including:

• LINE A: Foot examination (essential for export facilities).
• LINE B: Head and tongue examination.
• LINE C: Dental chronology (optional, but valuable).
• LINE D: Examination of the gastrointestinal tract, spleen, pancreas, urinary bladder, and uterus.
• LINE E: Liver examination.
• LINE F: Lung and heart examination.
• LINE G: Kidney examination.
• LINE H: Examination of the external and internal sides of the caudal part of the carcass and corresponding lymph nodes.
• LINE I: Examination of the external and internal sides of the cranial part of the carcass and pre-escapular nodes.
• LINE J: Carcass tagging – Department of Final Inspection.

Key Aspects Covered:

• Main Diseases: Identification and understanding of common bovine diseases.
• Evaluation Criteria: Learn the established criteria for assessing the health and quality of the carcass.
• Final Summary: A recap of key concepts and procedures.

Resources & Updates:

• Complementary Videos: Visual aids to reinforce learning.
• Supplementary Material & Legislation:
  • Inspection of Bovine Meats: Standardization of Techniques and Equipment
  • RIISPOA: Regulatory Technical Standard for Industrial and Sanitary Inspection of Animal Origin Products (Decree No. 9.013, dated March 29, 2017)
  • Technical Regulation for Pre-slaughter Handling and Humane Slaughter (Ordinance No. 62, dated May 10, 2018)

Important Note: Course content is regularly updated to reflect the latest legal requirements. Direct Q&A with the instructor is available!

This course is ideal for professional development and career advancement in the food industry, particularly within slaughterhouses and related sectors. Gain the skills necessary to ensure food safety and quality in animal origin products. Perfect for those seeking professionalization in agricultural sciences.