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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.

105 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.

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Includes

2 Hours
43 lectures
Full lifetime access
Access on mobile and TV

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