{"id":89063,"date":"2023-07-24T16:27:44","date_gmt":"2023-07-24T14:27:44","guid":{"rendered":"https:\/\/univet.hu\/kat\/courses\/gyakorlati-husvizsgalat\/"},"modified":"2023-07-24T16:27:44","modified_gmt":"2023-07-24T14:27:44","slug":"gyakorlati-husvizsgalat","status":"publish","type":"page","link":"https:\/\/univet.hu\/kat\/en\/courses\/gyakorlati-husvizsgalat\/","title":{"rendered":"Practical meat inspection"},"content":{"rendered":"<p>&nbsp;<\/p> <p><strong>Instructors<\/strong><\/p> <ul> <li>Dr. S\u00fcth Mikl\u00f3s<\/li> <li>Dr. B\u00faza L\u00e1szl\u00f3<\/li> <li>Dr. Kocsner Tibor<\/li> <li>Dr. Pleva D\u00e1niel<\/li> <\/ul> <p>&nbsp;<\/p> <p><strong>Topics<\/strong><\/p> <table> <tbody> <tr> <td width=\"66\">Week<\/td> <td width=\"558\">Topic<\/td> <\/tr> <tr> <td width=\"66\">1<\/td> <td width=\"558\">Animal hygiene and animal welfare (consultation)<\/td> <\/tr> <tr> <td width=\"66\">2<\/td> <td width=\"558\">Anatomy of the animals intended to be slaughtered (consultation)<\/td> <\/tr> <tr> <td width=\"66\">3<\/td> <td width=\"558\">Pathologic disorders in the slaughtered animals (consultation)<\/td> <\/tr> <tr> <td width=\"66\">4<\/td> <td width=\"558\">Food-hygiene, food-safety at the slaughterhouses. Administrative requirements, legal background (consultation)<\/td> <\/tr> <tr> <td width=\"66\">5<\/td> <td width=\"558\">Technologic aspects of slaughtering and the environment of the slaughterhouses<\/td> <\/tr> <tr> <td width=\"66\">6<\/td> <td width=\"558\">Post Mortem inspection of the swine<\/td> <\/tr> <tr> <td width=\"66\">7<\/td> <td width=\"558\">Post Mortem inspection of the ruminants<\/td> <\/tr> <tr> <td width=\"66\">8<\/td> <td width=\"558\">Post Mortem inspection of the poultry and the rabbits<\/td> <\/tr> <tr> <td width=\"66\">9<\/td> <td width=\"558\">Post Mortem inspection of the game<\/td> <\/tr> <tr> <td width=\"66\">10<\/td> <td width=\"558\">Decision of acceptance for human consumption<\/td> <\/tr> <tr> <td width=\"66\">11<\/td> <td width=\"558\">On-field practice<\/td> <\/tr> <tr> <td width=\"66\">12<\/td> <td width=\"558\">On-field practice<\/td> <\/tr> <tr> <td width=\"66\">13<\/td> <td width=\"558\">On-field practice<\/td> <\/tr> <tr> <td width=\"66\">14<\/td> <td width=\"558\">On-field practice<\/td> <\/tr> <tr> <td width=\"66\">15<\/td> <td width=\"558\">On-field practice<\/td> <\/tr> <\/tbody> <\/table> <p>&nbsp;<\/p> <p><strong>Exam requirements:\u00a0<\/strong>oral \/ practical exam<\/p>","protected":false},"excerpt":{"rendered":"<p>&nbsp; Instructors Dr. S\u00fcth Mikl\u00f3s Dr. B\u00faza L\u00e1szl\u00f3 Dr. Kocsner Tibor Dr. Pleva D\u00e1niel &nbsp; Topics Week Topic 1 Animal hygiene and animal welfare (consultation) 2 Anatomy of the animals intended to be slaughtered (consultation) 3 Pathologic disorders in the slaughtered animals (consultation) 4 Food-hygiene, food-safety at the slaughterhouses. Administrative requirements, legal background (consultation) 5<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":676,"menu_order":46,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-89063","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Practical meat inspection - Univet Katal\u00f3gus<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/univet.hu\/kat\/en\/courses\/gyakorlati-husvizsgalat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Practical meat inspection - Univet Katal\u00f3gus\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Instructors Dr. S\u00fcth Mikl\u00f3s Dr. B\u00faza L\u00e1szl\u00f3 Dr. Kocsner Tibor Dr. Pleva D\u00e1niel &nbsp; Topics Week Topic 1 Animal hygiene and animal welfare (consultation) 2 Anatomy of the animals intended to be slaughtered (consultation) 3 Pathologic disorders in the slaughtered animals (consultation) 4 Food-hygiene, food-safety at the slaughterhouses. 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