Pork Processing Micro-Credential:

Earners 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).

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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