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Prepare for a Career in a Multi-Billion Dollar Industry
Meat processing is a large and integral part of the Canadian economy. As the biggest subsector of Canada’s food and beverage processing industry (itself the second-largest manufacturing sector in the country by revenue), meat processing accounted for 25 per cent of the country’s food and beverage exports and $26.3 billion in 2014. Meat processing is also Canada’s largest food and beverage manufacturing employer, with 64,500 workers in 2015.
Industrial meat cutters have the knowledge and skills to safely operate equipment to process farm-raised animals into meat products, according to organizational, industry and regulatory standards. Industrial meat cutters work in fast-paced, combined labour intensive and automated environments.
The scope of the Industrial Meat Cutter occupation includes the receiving of live animals through to the breakdown of the animal into primal, sub-primal and retail cuts and into food packaging. Industrial meat cutters must continually adapt to changing quality, regulatory standards and workplace technologies. For example, the way that meat is cut and processed can vary significantly according to export market (e.g., pork that is being shipped to Japan is processed according to different specificationthan pork destined for Canadian supermarkets).
About this course
Food Safety and Meat Processing 101
Food Safety & Meat Processing 101 is an interactive, online course that focuses on Industry Legislation & Regulation, Workplace Policies & Procedures, Food Processing Equipment, Workplace Health & Safety, Meat Types and Cuts 101, Knife Sharpening, Food Safety, Cleaning and sanitation including waste, Product Quality, Food Traceability and Communication & Leadership Skills.
The goal of this training is to provide knowledge on food safety, understanding hygiene practice and protective equipment and safety in the workplace, understand meat cutting essentials, cleaning and sanitizing, knowing and following product quality and food traceability and finally provide great communication skills in the industry and uphold its legislation and regulations.
With a growing demand for skilled employees in the Canadian meat industry, this one-of-a-kind training program will offer you the opportunity to gain new skills or refresh old ones in subjects such as food safety, food quality, knife handling, meat cutting, hygiene, workplace safety, and sanitation.
Who should take this course?
This program is designed for businesses of all sizes that produce or participate in the food and beverage manufacturing industry. Whether you actively manufacture and require a plan, or your involvement means you need to gain a better understanding of the new Canadian food safety regulations. These new requirements will change the way you do business, and this program will provide the information you must have.
- Currently employed industrial meat cutters
- Entry-level hires and temporary foreign workers in meat processing plants
- Unemployed or underemployed youth and adults
- Adults interested in careers in food processing
- High schools’ recent graduates in municipalities where meat processing plants are located
- Post-Secondary meat programs
This course will serve as an introduction to the basic knowledge and application requirements to successfully perform all the job competency requirements of an Industrial Meat Cutter.
There are 12 modules for us to review together, each one containing pertinent information for the Canadian meat processing industry. Each of these modules will help you learn new or refresh old skills needed to grow and flourish in your career, as outlined in the National Competency Standards for Industrial Meat Cutters.
- About Canada’s Food Processing Industry
- Food Safety
- Meat Cuts and Types
- Good Manufacturing Practice (GMP) Basics
- Corporate Policies and Employer Responsibilities
- Personal Protective Equipment (PPE)
- What is Food Safety?
- Types of Cross Contamination
- Basics: Knives and Saws
- Safety Of Knife Handling
- Why is it Important to Clean?
- What is Sanitation and Why Do We Do It?
- Product Inspection, Safety and Quality
- The Basics of Traceability and Recall
- Communicating Effectively
- Canadian Food Law