| Week 1 | Foundations of Meat Safety Assurance System | "Global challenges; Public health relevance; Policy drivers (US Food Systems Transformation; EU Farm to fork |
| Week 2 | Meat Production Systems & Supply Chain Risks | Production models; Supply chain length; Traceability & exposure pathways |
| Week 3 | Microbiological Hazards in Meat | "Salmonella; Listeria monocytogenes; STEC; |
| Campylobacter; F2F contamination dynamics" |
| Week 4 | Chemical Hazards & Residues | Veterinary residues; Environmental contaminants; US vs EU monitoring frameworks |
| Week 5 | Food Allergens in Meat Safety Management | Allergen identification; Cross-contact management; Regulatory frameworks |
| Week 6 | Animal Welfare as a Food Safety Determinant | Stress & contamination; Animal Welfare audits; Reputational risk |
| Week 7 | Hygiene, Slaughter & Processing Controls | GHP; SSOPs; HACCP; Hygienic design; PHC & FSOs |
| Week 8 | Official Controls, Risk-based Meat Inspection & Traceability | USDA FSIS FMIA/PPIA/Pathogen Reduction/HACCP Final Rule; EU Hygiene Package/Official Controls Regulation; Risk-based Meat Inspection; Digital traceability |
| Week 9 | Antimicrobial Resistance & One Health | AMR transmission; Surveillance & mitigation; Policy-science interface |
| Week 10 | Sustainability in Meat Safety Management | Environmental footprint; Circular economy; Green Deal implications |
| Week 11 | Emerging Technologies in Meat Safety | "Rapid diagnostics (biosensors); Genomics (WGS); Hyperspectral imaging (HIS); High Pressure Processing (HPP); Cold Atmospheric plasma (CAP); Ultrasound; Digital decision-support |
| Week 12 | Risk Communication & Policy Integration | Risk communication; Misinformation; Integration of safety, sustainability & regulation |
| Week 13 | Final Exam | Advanced professional competence in designing, analyzing and applying MSAS-F2F |
