Food Safety and Quality Control in a Meat Processing Environment

This complete and extensive course is ideal for anyone in the food industry, or working with sensitive consumer products, who is responsible for his/her own safety and the safety of others while performing his/her duties.  This course is perfect for anyone in the meat industry who needs the theoretical background of meat quality and the factors that will affect meat quality.

45 students enrolled

This complete and extensive course is ideal for anyone in the food industry, or working with sensitive consumer products, who is responsible for his/her own safety and the safety of others while performing his/her duties.  This course is perfect for anyone in the meat industry who needs the theoretical background of meat quality and the factors that will affect meat quality.

 

After completing this course, you will be able to:

  • Demonstrate an understanding of personal safety in a food or sensitive consumer product environment.
  • Apply personal safe working practices regarding the work area and equipment.
  • Deal with safety emergencies.
  • Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment.
  • Demonstrate an understanding of temperature monitoring in the food environment,
  • Prepare for monitoring temperature in the food environment,
  • Monitor the temperature of food products and their environment,
  • Perform end of temperature monitoring procedures.
  • Demonstrate an understanding of the relevant quality control and quality assurance system for a food or sensitive consumer product operation.
  • Measure and record quality control practices in a food or sensitive consumer product operation.
  • Report on quality in a food or sensitive consumer product operation.
  • Sensory quality determination and evaluation skills
  • Demonstrate an understanding of meat quality.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality.

Unit Standard 120416

1
Lesson 1_Health and Safety Responsibilities
4:33
2
Lesson 2_Safety Signs
2:45
3
Lesson 3_Site Selection and Layout
2:35
4
Lesson 4_Security Personnel
1:41
5
Lesson 5_Handling and Lifting Techniques
2:10
6
Lesson 6_Cranes and Conveyers
2:55
7
Lesson 7_Elements of an Effective Housekeeping Program
8
Lesson 8_Introduction to an Emergency Plan
2:58
9
Lesson 9_Writing the Emergency Plan
6:00
10
Lesson 10_Handling Materials
3:51
11
Lesson 11_Maintaining Raw Materials
9:21
12
120416
7 questions

Unit Standard 9062

1
Lesson 12_Temperature Control
5:23
2
Lesson 13_A Cold Chain
1:53
3
Lesson 14_A Longer Shelf-Life
00:45
4
Lesson 15_Personal Hygiene
3:09
5
Lesson 16_Equipment and Utensils
5:23
6
Lesson 17_Monitoring Temperature Control
3:31
7
9062
7 questions

Unit Standard 119802

1
Lesson 18_Quality Assurance vs Control
4:12
2
Lesson 19_Test Results
3:36
3
Lesson 20_Inspect, Measure and Test
4
Lesson 21_Document Control
5:20
5
119802
5 questions

Unit Standard 9046

1
Lesson 22_Introduction to the Sensory Quality of Food
7:47
2
Lesson 23_Factors affecting food quality
11:01
3
Lesson 24_Analysing Food Properties
4:24
4
Lesson 25_Subjective and Objective Tests
3:28
5
Lesson 26_General Food Acceptability
6
Lesson 27_Sensory Characteristics of Meat
7
Lesson 28_Meat Flavours
1:53
8
Lesson 29_Discolouration and Polyphenols
3:37
9
Lesson 30_Regulations and Recommendations
4:24
10
Lesson 31_Food Labeling and Inspection
6:35
11
Lesson 32_Food Inspection (Part 2)
10:58
12
Lesson 33_Writing a Report
4:13
13
9046
6 questions

Unit Standard 243023

1
Lesson 34_Organoleptic Evaluation
7:33
2
Lesson 35_Physical Test Methods
9:20
3
Lesson 36_Other Physical Test Methods
6:36
4
Lesson 37_Microbiological Examination
2:51
5
Lesson 38_The Nutritional Value of Meat
5:09
6
Lesson 39_Meat Classification
4:56
7
Lesson 40_Slaughtering Techniques
8:52
8
Lesson 41_Effects of Cooking Meat
6:57
9
Lesson 42_Meat Processing Products
5:19
10
Lesson 43_Intrinsic and Extrinsic Factors
7:21
11
243023
7 questions

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