MHI deal with health and safety related to meat, fit for human consumption and also ABP (Animal By-Product).As a MHI , I am delegate to the health of the carcass and its offal. My main duties are to recognise any signs of contamination and pathology on the carcass, able to represent a hazard for human health. All generalised pathological states involving these products have to be seized in order to avoid any risk for the customers.Moreover MHIs are called to care about animal welfare, to inspect and ensure that slaughtering is made properly, according to laws and main guidelines.MHIs work independently and also together: that means we have to be responsible and self-confident for the choices we make on our own, but alto be able to cooperate with colleagues and taking joint decisions.It is very important to have a good knowledge about animal diseases and animal pathology, as some of these are notifiable (e.g. TB or Brucellosis)MHI are also in charge of taking samples for:- Residues In Meat (RIM)- TSE testing (ruminants)Eventually we have also the responsibility to compile and complete daily paperwork, where we record several data regarding animal welfare issues, pathologies and contamination percentages.

I have written short parts of traceability system manuals (ISO 22005 : 2007) required by food companies ( meat,salami, egg production), in which I have been led with other internship colleagues to interact with the staff, analyse the structures and to collaborate in drawing up these manuals.I have learnt basic knowledge about quality and environment system management (ISO 19011).I attended two course organized by "Bureau Veritas".

Preparation of microbiology media Determination of pH and awMicroorganisms countTeam working