The programme for Inspectors of Meat and Other Foods is designed to equip the practitioner to apply the principles and practice of food quality control in relation to meat, milk, poultry and other foods; and develop the capacity to function within the relevant regulatory framework. One of the major areas of interaction between man and the environment is that of food gathering or preparation in order to meet his relevant basic need. In the process of this interaction there exists the potential for the agents of disease to gain access to food through varied means, thereby resulting in contamination of the food. The food inspector therefore acts as the principal agent in Food Control, his aim being the prevention of contamination of food as well as (the agency for) the prevention of the consumption of contaminated food. This is accomplished through the application of technical expertise, educational methods and legislation.