Earners of the Meat Processing Micro Credential have developed knowledge and skills needed to effectively slaughter livestock animals, fabricate carcass primals, cut and identify retail products, package and label meat products while maintaining sanitation and HACCP standards. They are competent in skills such as accuracy of cutting, knife handling, and portion control.
Who is eligible?
All Learners
Instruction Method
Classroom
Credit or Non-Credit
Credit
Skills
Food Handling Safety
Food Safety Education
HACCP
Packaging
Primal Fabrication
Retail Cutting
Sanitation
Slaughter
Time to Complete
Months
Requirements
Stackable to Degrees
A.A.S Agricultural Science
A.A.S Agriculture: Animal Industry
B.T Animal Science B.S Animal Science
106 Suffolk Circle
Cobleskill, NY 12043
518-255-5011 | 800-295-8988