The environmental impacts of production and processing of red meat must be taken into account throughout the food chain. Although the monitoring of environmental impacts and effective waste management is primarily the duty of environmental health professions, veterinary staff must take into account how these are related to food safety and biosecurity.
Creators:
Language:
English
Type:
Format:
Publisher/Source:
Audience:
Student
| License Condition: Creative Commons: Attribution 4.0 |
Unit:
Education Level:
Continuing Professional Development (CPD)
Academic Year:
2014
Instructor:
Prof Cheryl McCrindle
Emeritus Professor: Faculty of Veterinary Science, University of Pretoria, South Africa, and Extraordinary lecturer, School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, South Africa