Article Text

The practical training of New Zealand veterinary undergraduates in meat hygiene
  1. DK Blackmore,
  2. AR Watson and
  3. DN Brewer

Abstract

Development of the veterinary undergraduate course in meat hygiene over a ten year period is discussed. Arrangements and supervision of students during a two week practical course at six specified centres of meat production, and the value of such training in an actual industrial environment are discussed. The timing of this course in relation to the veterinary curriculum and the seasonal nature of the meat industry in New Zealand creates some problems. Training centres must slaughter a variety of animals and have sufficient staff to effectively teach students. Adequate preparation of students and close co-operation with both the Ministry of Agriculture and the meat industry is essential for success.

    Statistics from Altmetric.com

      Request permissions

      If you wish to reuse any or all of this article please use the link below which will take you to the Copyright Clearance Center’s RightsLink service. You will be able to get a quick price and instant permission to reuse the content in many different ways.