1. INTRODUCTION TO VETERINARY PUBLIC HEALTH 2. MEAT HYGIENE AND ELEMENTS OF 
MEAT INSPECTION 3. ANTE-MORTEM INSPECTION OF MEAT ANIMALS 4. HUMANE AND RITUAL METHODS OF SLAUGHTERING 5. POST-MORTEM INSPECTION OF MEAT ANIMALS 6. GENERAL PATHOLOGICAL CONDITIONS OF FOOD ANIMALS AND JUDGEMENT 7. BACTERIAL DISEASES AND JUDGEMENT 8. PARASITIC DISEASES AND JUDGMENTS 9. MEAT BORNE DISEASES, THEIR CLASSIFICATION PREVENTION AND CONTROL 10. OCCUPATIONAL INJURIES AND INFECTIONS 11. FOOD OF ANIMAL ORIGIN 12. RIGOR MORTIS AND LYMPH.
NODE EXAMINATION 13. PRESERVATION OF MEAT 14. HYGIENIC MANAGEMENT OF A MODERN ABATTOIR 15. TRANSPORTATION OF MEAT ANIMALS 16. SANITARY AND PHYTO-SANITARY MEASURE AGREEMENT AND CONTROL OF ZOONOSES 17. FOOD SAFETY-HAZARD ANALYSIS AND CRITICAL CONTROL SYSTEM