Meat Processing: Manufacturing Value-Added Meat Products

This complete and extensive course is ideal for anyone in the food industry, or producing final products using raw minced meat and fish specifically. 

This course is furthermore intended for anyone working in a food handling environment who has the responsibility of monitoring a CCP derived from a HACCP study, and the authority to react against the identification of a non-conformance against a CCP because of such monitoring.

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This complete and extensive course is ideal for anyone in the food industry, or producing final products using raw minced meat and fish specifically.

This course is furthermore intended for anyone working in a food handling environment who has the responsibility of monitoring a CCP derived from a HACCP study, and the authority to react against the identification of a non-conformance against a CCP because of such monitoring.

In this course, you will learn to

  • Demonstrate an understanding of forming or filling of raw minced fish or meat products.
  • Prepare for forming or filling of raw minced fish or meat products.
  • Form or fill raw minced fish or meat products.
  • Perform relevant procedures after forming or filling of raw minced fish or meat products.
  • Demonstrate an understanding of mincing fish or meat.
  • Prepare for mincing fish or meat.
  • Mince fish or meat.
  • Perform relevant procedures after mincing.
  • Demonstrate an understanding of a CCP in a food handling environment.
  • Monitor and record a CCP.
  • Take action when a non-conformance is detected against the critical limits of a CCP.

Unit Standard 243028: Form or fill raw minced fish or meat products

1
Lesson 1_Ground Beef
5:28
2
Lesson 2_Minced Fish
1:26
3
Lesson 3_Raw ingredients Regulations
4:09
4
Lesson 4_Mixing and Drying Raw Materials
6:29
5
Lesson 5_Mincemeat Pies
1:26
6
Lesson 6_Meat Forming and Filling Equipment
5:54
7
Lesson 7_Keeping minced fish for longer
4:30
8
Lesson 8_Food Safety
3:32
9
Lesson 9_A Production Plan and Personal Safety
5:48
10
Lesson 10_Receiving Raw Materials
5:48
11
Lesson 11_Different Meat Qualities
1:34
12
Lesson 12_Mixing Raw materials with additives
2:52
13
Lesson 13_Mixing raw materials with additives
2:14
14
Lesson 14_Prevent Food Poisoning
3:31
15
Lesson 15_The Production Flow and Sampling
3:50
16
243028
5 questions

Unit Standard 243018: Mincing fish or meat

1
Lesson 1_Mincing Fish
5:39
2
Lesson 2_The process for mincing fish
3:18
3
Lesson 3_External factors to consider
5:08
4
Lesson 4_Elements of an Effective Housekeeping Program
7:28
5
243018
6 questions

Unit Standard 120239: Monitor critical control points (CCPs) as an integral part of a HACCP system

1
Lesson 1_What is the HACCP
4:06
2
Lesson 2_The HACPP Process
6:32
3
Lesson 3_Monitoring the HACCP
6:43
4
Lesson 4_Corrective Actions
5:31
5
Lesson 5_Documenting Corrective Actions
2:56
6
120239
5 questions

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