Beef Processing Micro-Credential:

Through this eight-day course individuals will develop knowledge and develop skills needed to effectively slaughter beef, primal fabrication, retail cutting, safety, sanitation, and packaging. You attain skills such as accuracy of cutting, knife handling, and portion control. Participants will also receive 8 Continuing Education Units (CEU).

beef badge

Who is eligible?
All Learners

Instruction Method
Classroom and lab

Credit or Non-Credit
Non-Credit

Skills
Processing
Slaughter
Primal Fabrication
Retail Cutting

Time to Complete
Eight Days

Requirements                                            56 hours.                                            Earning 5.6 continuing education units

 

 

Standards
FDA
USDA

Lamb and Goat Processing Micro-Credential:

Through this five-day course individuals will develop knowledge and skills needed to effectively slaughter lamb and goat, primal fabrication, retail cutting, safety, sanitation, and packaging. You attain skills such as accuracy of cutting, knife handling, and portion control. Participants will also receive 4 Continuing Education Units (CEU).

lamb and goat badge

Who is eligible?
All Learners

Instruction Method
Classroom and lab

Credit or Non-Credit
Non-Credit

Skills
Processing
Slaughter
Primal Fabrication
Retail Cutting

Time to Complete
Five Days

Requirements
35 hours

Earning 3.5 continuing education units

Standards
FDA
USDA

Pork Processing Micro-Credential:

Through this five-day course, individuals will develop knowledge and skills needed to effectively slaughter hogs, primal fabrication, retail cutting, safety, sanitation, and packaging. You attain skills such as accuracy of cutting, knife handling, and portion control. Participants will also receive 4 Continuing Education Units (CEU).

pork badge

Who is eligible?
All Learners

Instruction Method
Classroom and lab

Credit or Non-Credit
Non-Credit

Skills
Processing
Slaughter
Primal Fabrication
Retail Cutting
Sausage Making

Time to Complete
Five Days

Requirements
35 hours

3.5 continuing education units

Standards
FDA
USDA

Hazard Analysis and Critical Control Points (HACCP) Micro-Credential:

Through this two-day course individuals will develop knowledge and skills in food safety, sanitation, and handling. They will be competent in preventative food safety system that involves identifying physical, biological, and chemical hazards during the food handling and preparation stage. 4 Continuing Education Units (CEU).

HACCP

Who is eligible?
All Learners

Instruction Method
Classroom and lab

Credit or Non-Credit
Non-Credit

Skills
Food safety
Sanitation
Controlling Hazards
Control Measures

Time to Complete
Two Days

Requirements
14 hours

1.4 continuing education units

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