A Meat Hygiene 101 course teaches the principles and practices of safe meat handling, processing, and inspection. It’s designed for:
Butchers and meat processors
Food handlers and chefs
Veterinary and food science students
Anyone involved in the meat supply chain
Agenda:
Meat Hygiene 101 (2 weeks training- In person-language: English)
o Structure and role of an abattoir
o Biosecurity, Traceability, Ante/Post-mortem procedures
o GHP-Prerequire Program
o Pathogens/Hazards in Meat (Hazard vs Risks)
o Zoonoses at the slaughterhouses (different species)
o Risk-based management strategy at the abattoir
o HACCP Principles at slaughterhouses
o HACCP plan
Main Uses / Objectives
Ensure Food Safety:
Learn how to prevent contamination by bacteria like Salmonella or E. coli.Understand Meat Inspection:
Covers government and industry inspection systems to ensure meat is safe for consumption.Proper Handling and Storage:
Teaches temperature control, storage techniques, and handling to maintain meat quality and safety.Personal Hygiene and Sanitation:
Focuses on worker cleanliness, protective clothing, and preventing cross-contamination.Meat Processing and Preservation:
Basics of slaughtering, cutting, packaging, and preservation methods (like curing or freezing).Regulations and Standards:
Introduces national and international food safety standards (like USDA, FDA, WHO, or HACCP systems).
Outcome
By the end of the class, participants should be able to:
Maintain hygienic conditions in meat processing areas
Identify and control potential hazards
Comply with food safety laws
Produce and serve meat products safely
Certification
Participants will receive a Certificate of Completion testifying that they have acquired knowledge and know-how on the safety of food of animal origin to eliminate hazards arising during meat production.
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