Introductory Abattoir Hygiene (2-day theory &
18-day practical course, NQF level 2, 12 credits)

Poor hygiene practices affect every abattoir and can have a major impact on the financial bottom line due to product losses and returns.

The lack of understanding of the industry contributes to the behavior of employees. Providing learners with skills and knowledge in hygiene principles and practices as well as industry background, will give them the tools to adjust their behavior in order to contribute to the maintenance of standards and production of a high-quality product.

The following areas of learning are addressed:

  • Personal hygiene principles and practices
  • Micro-organisms
  • Sources of contamination
  • Cleaning and sanitation
  • Basic principles in the abattoir industry
  • Safety procedures and work ethics