UNISA Veterinary Public Health Course Module 2024 – 2024
| Veterinary Public Health IV – VPH401L | |||
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| Baccalareus Technologiae Degree | Year module | NQF level: 7 | Credits: 24 |
| Module presented in English | |||
| Purpose: The learners who will be assessed as competent against this standard will be specialized knowledge of the principles of hygiene with regard to the primary and secondary production of food of animal origin, and will be able to apply the principles of quality assurance systems in food production at different levels. Ths will enable the students who complete this module to effectively support farmers and other role players in the production of food of animal origin, thereby contributing to producing a sustainable food supply in South Africa. | |||
| Veterinary Public Health III – VPH301L | |||
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| Diploma | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: The learners who will be assessed as competent against this standard will have a general understanding of role of meat inspection and Hygiene in red meat abattoirs: Upon completion of the module, the learner will be considered competent in the following aspects as relates to meat inspection and hygiene in the red meat abattoir: abattoir hygiene; abattoir layout and the slaughter process; safety aspects; quality control system and record keeping; disposal of condemned or inedible products; meat inspection. Poultry meat inspection: Poultry anatomy and physiology; poultry diseases and pathology; poultry meat inspection. Meat inspection and hygiene in ostrich abattoirs: Ostrich anatomy and physiology; ostrich diseases and pathology; ostrich meat inspection. Secondary food products of red meat and poultry industry and VPH: Principles of the production of dairy products; quality control of dairy products; principles of egg production; quality control of eggs. | |||
| Veterinary Public Health – VPH3601 | |||
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| Under Graduate Degree,Diploma | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: AND2601, AND2602 , AND3701 & AND3702 | |||
| Purpose: The learners who will be assessed as competent against this standard will have a general understanding of role of meat inspection and Hygiene in red meat abattoirs: Upon completion of the module, the learner will be considered competent in the following aspects as relates to meat inspection and hygiene in the red meat abattoir: abattoir hygiene; abattoir layout and the slaughter process; safety aspects; quality control system and record keeping; disposal of condemned or inedible products; meat inspection. Poultry meat inspection: Poultry anatomy and physiology; poultry diseases and pathology; poultry meat inspection. Meat inspection and hygiene in ostrich abattoirs: Ostrich anatomy and physiology; ostrich diseases and pathology; ostrich meat inspection. Secondary food products of red meat and poultry industry and VPH: Principles of the production of dairy products; quality control of dairy products; principles of egg production; quality control of eggs. | |||
| Veterinary Public Health : Practical – VPH3602 | |||
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| Diploma | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: VPH3601 | |||
| Recommendation: Should be taken together with or follow on PAH1501 (or XAH1501) & PAH1502 (or XHA1502) | |||
| Purpose: This module is part of the Diploma in Animal Health Programme. Students assessed as competent against this standard will be equipped with a general knowledge of quality control and food safety systems in red meat abattoirs. They will be able to perform the basic steps of the relevant ante-mortem, post-mortem, meat and abattoir inspection processes according to legislation and to handle products accordingly. This knowledge will help them to contribute to the production of sound and safe food of animal origin in South Africa. The students will also be exposed to the use of the following equipment in the abattoir: Line-slaughter systems, electric hoists, skinning cradle, platforms, railing, hooks, stunning box, neck restrainer, captive bolt pistol, rodding equipment, knives, knife sharpeners, electrical tongs, hock cutter, platforms (galvanized, stationary), overhead rails (galvanized), breastbone saw, splitting saw, head-washing cabinet, carcass-washing cabinet, chutes, viscera carts, racks, tables, hooks (stainless / galvanized steel), gambrels (stainless/galvanized steel), small tools, stamps (passed, detained, measles, condemned, etc.), high-pressure cleaners, common chemical disinfectants, detained-for-inspection areas, chillers, freezers, etc. Specifically for use in pigs: scalding vat (stainless steel) with metal rollers for pigs (60°-62°c), skin steamer, scraping knives, rotating scalding machines, scraping and gambrelling table (stainless steel) and railing system (galvanized). | |||