This course will discuss the new technologies of meat safety, sanitation management and quality control. Inspection of animal products, animal health in relation to the quality of animal products is included. The major chapter contents will introduce and discuss the new technologies of meat safety, sanitation management and quality control which are related to transportation and handling of livestock prior to slaughter, meat inspection, handling of meat, quality control of meat and meat plant cleaning, collection and application of those in meat industry. The attending students will discuss the application of “Food Safety Control System（HACCP）” in meat industry and practice meat safety and sanitation management plans by the project of term paper.