Meat Processing Micro-Credential:

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.

Meat Processing

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

ANSC 107 Meat Products with Lab 3 credits  Receive a “C” or better in this course.
 
ANSC 109 Meat Animal Slaughtering 1 credit  Receive a “C” or better in this course.
 
ANSC 113 Meat Processing Techniques 2 credits  Receive a “C” or better in this course.

Stackable to Degrees
A.A.S Agricultural Science
A.A.S Agriculture: Animal Industry
B.T Animal Science                B.S Animal Science                               


Standards
FDA
HACCP