Meat Processing Micro-Credential:

(The stackable micro-credential, a result of the preceding four courses)

After completing all four courses in Meat Processing (Pork Processing, Lamb and Goat Processing, Beef Processing, and HACCP) individuals will develop knowledge and skills to effectively slaughter animals, primal fabrication, retail cutting, value-added products, safety, sanitation, packaging and HACCP standards. You are competent in skills such as accuracy of cutting, knife handling, portion control, safety. 17.6 Continuing Education Units (CEU).

meat processing and food safety

Who is eligible?
All Learners

Instruction Method
Classroom

Credit or Non-Credit
Non-Credit

Skills
Processing
Slaughter
Primal Fabrication
Retail Cutting
Packaging
Food safety
Sanitation
Controlling Hazards
Control Measures

Time to Complete
One month

Requirements
Complete the 35 hour Lamb & Goat Processing Badge

Complete 35 hour Pork Processing Badge

Complete 56 hour Beef Processing Badge

Complete 14 hour HACCP Badge

 

Standards
FDA
USDA