The aim of this course is to teach the factors that affect the safety of animal-based foods from production to consumption, to convey ways to reduce contamination risks, and to raise students' awareness of foodborne zoonotic risks.

This course covers the basic principles and practices for ensuring food safety in the process from production to consumption of animal-derived foods. The course covers microbiological, chemical and physical hazards in meat, milk, eggs, fish and other animal products; transmission routes and contamination risks are evaluated. In addition, hygiene practices, traceability, cold chain management and legislation in animal-derived foods are covered, emphasizing the importance of safe production. Students gain knowledge and skills in the safe processing, storage and marketing of animal-derived foods.